Saturday 170114

“Josh”

21 Overhead Squats 95#(65#)
42 Pull-ups
15 Overhead Squats 95#(65#)
30 Pull-ups
9 Overhead Squats 95#(65#)
18 Pull-ups
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U.S. Army Staff Sgt. Joshua Hager, 29, of Broomfield, Colorado, was killed Thursday, Feb. 22, 2007, when an improvised explosive device detonated near his Humvee during combat operations in Ramadi, Iraq. Prior to his death, Hager was serving in the 1st Battalion, 9th Infantry Regiment, 2nd Brigade Combat Team, 2nd Infantry Division in Fort Carson, Colorado. He is survived by his wife, Heather; son, Bayley; mother, Lois Knight; father, Kris; and stepbrother, Ensign Aaron Jozsef.

U.S. Army Staff Sgt. Joshua Hager, 29, of Broomfield, Colorado, was killed Thursday, Feb. 22, 2007, when an improvised explosive device detonated near his Humvee during combat operations in Ramadi, Iraq. Prior to his death, Hager was serving in the 1st Battalion, 9th Infantry Regiment, 2nd Brigade Combat Team, 2nd Infantry Division in Fort Carson, Colorado.
He is survived by his wife, Heather; son, Bayley; mother, Lois Knight; father, Kris; and stepbrother, Ensign Aaron Jozsef.

 

Looking for a recipe that will knock your socks off? Well here ya go!

Melissa Joulwan’s Stovetop Pork Carnitas          

For website, recipe, and other nifty ways to cook this, click HERE

Serves 8-12 | Prep 5 minutes | Cook 2-3 hours | Alert 15 minutes | Whole30 compliant

INGREDIENTS:
  • 3-4 pounds boneless pork shoulder (6-ish pounds if it’s bone-in; you must use pork shoulder or Boston butt)

  • 1/2 cup lime juice

  • 1/2 cup lemon juice

  • 1 heaping (!) tablespoon ground cumin

  • 1 tablespoon garlic powder

  • 1/2 tablespoon salt

  • 1 teaspoon ground coriander

  • 1 teaspoon ground black pepper

  • 1 teaspoon cayenne pepper

DIRECTIONS:
1. Cut the pork shoulder into a few large chunks. You don’t want them bite-sized; I make mine about 3-4 inches.
 
2. Mix cumin, garlic powder, salt, coriander, black pepper, and cayenne together in a small bowl. Place the pork chunks in a plastic container with a lid or a Ziploc bag. Pour in the spice blend, then toss the bag vigorously until the chunks are completely coated on all sides.
 
3. Place the pork in a large, deep pan. Pour the lime and lemon juice into the bottom, then add water to just cover the meat.
 
4. Turn heat to high and bring the water to a rip-roaring boil. You want big bubbles! When it’s rolling, turn the heat to a simmer. Keep the pan uncovered. You want it bubble a fair amount, but not be a roiling boil.  While it’s cooking, it will look like uninspired soup. Do not be discouraged!Essentially, you’re waiting for the water to evaporate from the pan, but while the water is evaporating, the powerful acidic qualities of the lime and lemon juice are tenderizing the meat. Yay, science!
 
5. At about the 2-hour mark, check the pot. The water should be much lower and maybe even almost gone. Now things get interesting… allow all the water to cook out of the pan and watch as the meat magically fries and carmelizes. It is a thing of beauty. But seriously, you need to watch it at this point.
 
6. Carefully turn the hunks of meat–without shredding them–to brown all sides, then remove the hunks  to a plate and let them rest for 5 minutes before eating. If you’re into this sort of thing, you can save the pork fat from the bottom of the pan in a glass jar and use it for other cooking projects.
WHAT TO DO WITH PORK CARNITAS…
  • Eat it like an animal.

  • Serve on a plate with avocado slices, pineapple chunks, chopped cilantro, and lime wedges.

  • Cut into cubes and use in paleo egg foo yung.

  • Shred, wrap in butter lettuce leaves, and drizzle with Sunshine Sauce.

  • Eat alongside creamy cucumber salad made with homemade mayo.

  • Shred and sauté in your favorite cooking fat with shredded cabbage, onion, and garlic.

Enjoy!

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