Dougherty Family Recipe Box

Recipes

  • Carnitas with Salsa Verde

    Ingredients

    • 3 pounds boneless pork butt roast, cut into 2 inch cubes
    • salt
    • 1 medium onion
    • 1 medium orange
    • 6 cloves garlic, split in halves
    • 1 cinnamon stick, split into 3-4 pieces
    • 1/4 cup vegetable oil
    • 6 medium tomatillos
    • 2 jalapeno peppers, split, stem removed

    Method

    1. Preheat oven to 275°F.
    2. Season the pork with salt and place in a 9×13 casserole dish (should fill dish with no spaces).
    3. Quarter the orange and squeeze the juice over the pork.
    4. Nestle the orange quarters into the pork.
    5. Quarter the onion and add two quarters to the pork.
    6. Add 4 cloves garlic and cinnamon stick to the pork.
    7. Pour vegetable oil over top.
    8. Cover dish with aluminum foil.
    9. Cook in oven until pork is fork tender (about 3 1/2 hours).
    10. Set a fine mesh strainer in a large bowl.
    11. Using tongs, remove orange peel, onion, garlic, and cinnamon stick from the pork.
    12. Transfer pork and remaining liquid to the strainer, and let drain for 10 minutes.
    13. Put pork back in the casserole dish.
    14. Skim fat from liquid and add back to the pork (keep the rest of the liquid).
    15. Using two forks, shred the pork and refrigerate until ready to serve.
    16. Pour remaining liquid into a saucepot.
    17. Add tomatillos, remaining onion quarters, remaining garlic cloves, and jalapenos to the pot with the liquid.
    18. Add water to the pot until the vegetables are almost covered.
    19. Bring to a boil then reduce to a simmer, cook until vegetables are tender (about 10 minutes).
    20. Using a hand blender, blend the salsa.
    21. Cool salsa and refrigerate until ready to use.
    22. To serve pork, place casserole dish with pork under a high broiler until brown and crisp on top (about 6 minutes), stir, then broil again (about 6 minutes).
    23. Serve on tortillas with queso, chopped cilantro, chopped onion, and a spritz of lime juice.

    Source

  • Oven-cooked Pulled Pork

    Ingredients

    • 7 pound whole pork butt roast
    • 5 tablespoons brown sugar
    • 1 tablespoon salt
    • 1 tablespoon paprika
    • 1 teaspoon cumin
    • 1 teaspoon ground black pepper
    • 1 teaspoon ground coriander
    • pinch cayenne pepper
    • 1 cup ketchup
    • 1/2 cup dark molasses
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon liquid smoke
    • 1 tablespoon brown mustard
    • 2 teaspoons hot sauce
    • 1/2 cup cider vinegar
    • 1 tablespoon vegetable oil
    • 1 large onion, finely minced
    • 1 cup bourbon
    • 1/2 cup water

    Method

    1. Preheat oven to 300°F.
    2. Combine sugar, salt, paprika, cumin, pepper, coriander, and cayenne in a small bowl.
    3. Rub about half of the spice mixture onto the pork, keep the remaining spice mixture.
    4. In a separate bowl, whisk together ketchup, molasses, Worcestershire, liquid smoke, mustard, hot sauce, half of the vinegar, and the remaining spice mixture.
    5. Heat oil in a dutch oven over medium-high heat.
    6. Add pork to oil and cook until well browned on all sides (about 5 minutes).
    7. Add onion to pork and cook until softened (about 2 minutes).
    8. Turn off burner and add bourbon to the pork. 
    9. Turn burner back on and then carefully light the bourbon with a long match, let cook until flames die out (about 2 minutes).
    10. Add half of sauce mixture and the water to the pork.
    11. Cover the dutch oven and put it into the oven, cook until meat is tender (about 4 hours).
    12. Remove lid and continue to cook until meat is fork tender and has a dark bark (about 1 hour).
    13. Remove dutch oven from oven.
    14. Put pork in a large bowl, keeping sauce in the dutch oven.
    15. Add remaining sauce and vinegar to the dutch oven, stir to combine.
    16. Once pork is cool, shred with two large forks.
    17. Combine meat and sauce and serve.

    Source

  • Pumpkin Muffins

    Ingredients

    • 1 3/4 cups all purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon nutmeg
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 1/3 cup unsalted butter
    • 1 1/3 cups brown sugar
    • 2 eggs
    • 1 1/3 cups pumpkin puree
    • 1 teaspoon vanilla extract

    Method

    1. Preheat oven to 350°F.
    2. Put liners in muffin pan.
    3. Mix the dry ingredients together.
    4. Cream the butter and sugar together using stand mixer with paddle attachment.
    5. Beat eggs into butter mixture.
    6. Beat pumpkin puree and vanilla into butter mixture.
    7. Add the dry ingredients to the butter mixture, stirring until just mixed.
    8. Spoon the batter into the muffin cups.
    9. Bake until a toothpick inserted in the centre of a muffin comes out clean (about 18-22 minutes).

    Source

  • Raspberry Jam

    Ingredients

    • 5 cups fresh raspberries crushed
    • 7 cups white sugar
    • 1 (2 ounce) box CERTO pectin crystals

    Method

    1. Sterilize canning jars and lids.
    2. Mix together raspberries and pectin in a large stock pot over medium heat.
    3. Bring to a boil.
    4. Mix in sugar.
    5. Bring to a rolling boil and cook for exactly 1 minute longer.
    6. Remove from heat and stir for 5 minutes longer.
    7. Pour into sterile jars leaving 1/4 inch gap at the top.
    8. Close and seal the jars.

    Source

  • Home Fries

    Ingredients

    • 1 1/4 pounds fingerling potatoes
    • 2 tablespoons salt
    • 1 tablespoon white vinegar
    • 1/4 cup vegetable oil divided
    • 1 red onion sliced
    • 2 teaspoons thyme
    • ground pepper
    • salt
    • fresh parsley minced

    Method

    1. Place potatoes in a pot and cover with 8 cups cold water.
    2. Add salt and vinegar to water.
    3. Bring to a boil over high heat.
    4. Boil until potatoes are tender (about 5 minutes).
    5. Drain and let cool slightly.
    6. Split potatoes into quarters.
    7. Toss potatoes in a bowl with 1 tablespoon oil.
    8. Over medium high heat, heat 2 tablespoons oil in a large cast iron skillet.
    9. Add potatoes and cook until crisp and golden brown on all sides (about 6 minutes).
    10. Return potatoes to bowl.
    11. Add remaining tablespoon oil to skillet with the onion.
    12. Cook until onion is softened and lightly browned (about 6 minutes).
    13. Add thyme to onion and cook another 30 seconds.
    14. Return potatoes to skillet.
    15. Season with salt and pepper.
    16. Add parsley.
    17. Serve immediately.

    Source