Another Wednesday, another PW recipe! Am I the only one digging this series? Knowing that there are four other fabulous women cooking the same recipe across the country just makes your heart sing. This ongoing series has been a way to join us together over the great expanse of this country and get a chance to laugh at all of chaos coming out of our kitchen and revel in the deliciousness that we’ve all created, together.
This week’s selection came from Gina of Running to the Kitchen. And with another PW Wednesday comes another Mexican recipe. Between today’s carnitas pizza, margaritas and our introductory recipe of Fried Chicken Tacos – we are a group that clearly loves their south of the border fare.
Ree’s mango margaritas went down in the quickest of ways. A batch of these chilly delights was made for the parental units after they threw in the towel on hard day’s work in their yard. My timing is nothing but impeccable…I show up after the work is done. But it was good timing when as soon as they were seated they were handed a glass of fruity, frosted and boozy goodness.
Win for everyone!
Between three of us one batch of the margaritas was thrown back and all was right in the world. And let me tell you now, these are a margarita that will catch up with you. My mom, a notorious teetotaler, couldn’t even taste the swirling sin of booze in these bad boys! I cut back on the booze to avoid looking like an alki in front of my parents but I could still taste the 2 cups of booze remaining.
It wasn’t until Sunday night after coming home that I was able to whip up the pizza. Carnitas on pizza – how could this be sad?
With a handful of seasons all mixed and ready to go – the meat was a cinch to make.
As per Ree’s recipe I sourced myself a 3 pound chuck roast, slathered it in spice and seared in the dutch oven.
The required pineapple juice addition to braise the meat in – the roast was tender and pull apart at the end.
And really – any pizza topped with an entire caramelized onion makes me furiously happy.
*Fact* I bought a pizza stone a few months ago for all of my ceaseless and waist expanding bread baking… do yourself a favor and buy one if you enjoy homemade pizza. It’s magical. Crust has never been crispier and simultaneously chewier.
Final Verdict: Margaritas are a drink I will never say “no” too. Since I couldn’t track down jarred or canned mangoes, I bought the fresh version. Depending on the season, it could get spendy. But oh so fantastically worth it. The pizza? Good. But it needed heat. Lots more heat. And that’s coming from me, a notorious heat hater. Carnitas need that kick and these didn’t quite to do. It’s a PW recipe, so of course it was good – just not what I was expecting. So, go make this yourself and see what you think. You’re response? “Challenge, Accepted!”. Okay good, settled. Me and the girls enjoyed Buffalo sauce on top. Just a suggestion.
Go check out the rest of the girl’s take on this PW recipe -
Gina – Running to the Kitchen – Gina has the full recipe for this Carnitas Pizza!!
Julie – Table for Two
Rachel – Baked By Rachel
Tina – My Life as a Mrs.
Prep Time: 5 Minutes
Cook Time: 5 Minutes
Total Time: 10 Minutes
An instant summer classic!
2 Tbsp Coarse Sugar
2 − 20oz. jars Mango Chunks of 5 Fresh Mangoes
1 1/2 cup Tequila
1 1/2 cup Triple Sec
1/2 cup Sugar
Zest limes, combine zest with 2 tablespoons of sugar. Use to coat rims of margarita glasses by swiping wedge of lime along rim of glass and dip glasses into into sugar/lime mix. Set aside.
In blender combine remaining ingredients, including juice of both zested limes. Blend until smooth. Distribute amongst glasses and enjoy!
Adapted from Ree Drummond's Mango Margaritas