Category Archives: Main Dish

Panzanella with Italian Sausage

I’m a huge fan of throwing a bunch of stuff in a bowl and calling it something.  Panzanella has been floating around the back of my mind for some time now.  I was first inspired by several panzanella recipes on foodgawker, and then I did some research on Wikipedia.  Turns out that panzanella is an Italian way of using up leftovers and cleaning out your produce drawer.  What follows below is really more of a method than a recipe.  Adjust the amounts of things to your tastes, swap out veggies for what you have on hand, and add whatever protein strikes your fancy.  Or, skip the protein and make this into a flavortastic light side dish.  🙂

If your bread is not very old, or if you like crunchy bread, toast your cubes a bit in the oven before assembling the dish.  This panzanella is extremely versatile.  Next time I make it I think I will add some chopped fresh basil, and perhaps some shaved parmesan or some torn up fresh mozzarella.

This dish came together unbelievably fast, and turned out delicious and satisfying.  As an individual who pretty much hates vegetables, it’s a compliment to this recipe that I cleaned my plate of all its squash, peppers, broccoli, and tomatoes.  The bread soaks up all the flavors but does not get soggy because it’s day-old (or toasted, whichever you prefer).  My bread was actually several days old, so stale and crunchy that I was afraid it would ruin the dish (it didn’t).  For that reason, I didn’t toast it.  However, next time I make this–because, oh yes, there will be a next time–I will use slightly less stale bread and toast it for a minute or two while the veggies are broiling, just to try a different texture.

Panzanella with Italian Sausage
Inspired by Wikipedia, The Bitten Word, Baked Bree, and Macheesmo

1 yellow summer squash, sliced
1 orange bell pepper, sliced
1 small head broccoli, chopped
2 medium vine-ripened tomatoes, cut into eighths
12 ounces Italian sausage, casings removed
1/2 a day-old baguette or other crusty bread, chopped into 1-inch chunks
Extra virgin olive oil
White wine vinegar (or your favorite)
Salt and pepper to taste

Set oven to high broil setting.  Place all vegetables in a sturdy roasting pan and drizzle with olive oil.  Season with salt and pepper.  Place under broiler until vegetables are tender and starting to brown, about 10 minutes.  (Alternatively, you could grill your veggies.)

Meanwhile, place the Italian sausage in a skillet, and cook over medium-high heat until well browned, breaking up clumps with a wooden spoon.  Remove from heat and set aside.

Place bread cubes in a large mixing bowl.  Drizzle with olive oil and vinegar to taste.  Allow the bread to soak up these liquids a bit.  Add crumbled sausage and its juices to bread cubes and stir to evenly distribute.  Add broiled vegetables and their juices to bowl, and stir well to combine flavors.  Set aside a few minutes to allow bread to soak up juices.  Enjoy!


Shrimp and Grits

I’ll start off this post by saying that I have a sort of squidgy relationship with shrimp.  By squidgy I mean that I will eat them provided they’re small enough and not overcooked.  Other than that, shrimp and most other forms of seafood make me a bit squirmy.  It’s a texture thing.  I absolutely, completely CANNOT stand those giant shrimp.  The idea of eating one of those is equivalent to the idea of eating a large caterpillar.  Just. Can’t.  Do it.

However, I married a native Mainer who has seafood adoration in his genes.  Part of the marital contract is that I will cook seafood from time to time, and he will take out the trash and kill spiders.  Really, it’s in the contract.  🙂  I have spotted recipes for shrimp and grits floating around teh interwebs for awhile now, and the idea intrigued me.  I’ve had grits before, but only for breakfast, and I’ve certainly never attempted to make them at home.  And, you know how I feel about shrimp.  The decision was made, though, when I came across this recipe for shrimp and grits and BACON.  Bacon fixes everything for me.  Happily, I had some bacon left over from the corn chowder I made recently and shrimp were on sale at the grocery this week, so it seemed Meant To Be.

In short, this meal is delish.  I used small shrimps (cocktail sized), and added some garlic and crushed red pepper to the bacon mixture.  My first experience cooking grits at home was a smashing success, and the grits and shrimp went amazingly well together.  I will absolutely be making this again.  In fact, I have been daydreaming about what else I can pile on top of these grits.  I’m thinking maybe a nice medium-rare sliced steak, or even some grilled veggies.  Overall, this meal is super quick (really…make sure you have everything ready and prepped before you start!), so tasty, and wonderfully filling.  The only caution I would give is that this is a multitasking dish.  To avoid overcooked shrimp or gloopy grits, you need to basically prepare both elements at the same time.  If you have your ingredients prepped, this is not hard, and once you get started the steps are so few that it’s not complicated at all.  And, believe me, the end result is totally worth that little bit of extra planning!  🙂

Shrimp and Grits
Adapted from Foodwhirl
1 pound shrimp, peeled and de-veined
8 strips bacon, chopped into bite-size pieces
2 cloves garlic, chopped
Dash crushed red pepper flakes
Salt and pepper, to taste
Fresh thyme or chives (optional)

1 cup quick grits (not instant)
3 cups water
1/2 teaspoon fine sea salt
1 Tablespoon butter


In a large skillet, render bacon over medium heat to desired doneness (I like mine nice and crunchy).  Toss in garlic and red pepper flakes and cook quickly, about 30 seconds, stirring constantly.  Remove bacon mixture from pan and set aside.  Pour off all but 1 tablespoon of the bacon grease.

Meanwhile, bring 3 cups of water and 1 Teas salt to a boil in a medium saucepan.  Once water boils, add grits, stirring well, and reduce heat.  Cook per package instructions (usually 5 minutes), until thick and creamy.  Remove from heat and stir in sour cream and butter.

Toss your shrimp with a sprinkling of salt and pepper.  Add shrimp to bacon grease in hot skillet, and cook over medium heat until pink and opaque (about 2-3 minutes per side).  Remove skillet from heat and quickly stir in bacon mixture.  At this point, if your grits are not done yet, it is a good idea to remove the shrimp mixture to a dish to avoid overcooking via the residual heat in the skillet.

To serve, scoop a portion of grits onto a plate.  Top with shrimp and bacon, and snip some chives or thyme over the top, if using.  Enjoy!

Shrimp on Foodista

Sweet Corn Chowder with Wheat Germ Flax Biscuits

So, I’ve been on a bit of a hiatus from blogging.  For past six weeks I’ve been going through some “stuff”–you know, the kind of “stuff” that we humans all go through from time to time–the result of which was that I didn’t feel much like blogging.  Oh, I made some food, ate some food, even took some pictures of food.  When it came to blogging, however, I just couldn’t muster the creative energy.

The happy news for me is that I’m on the other side of the “stuff,” or at least on a different side of it, and ready to blog again.  As an act of penance for ignoring my readers for so long, I have included not one but two recipes in this post.  🙂

It’s summer in Maine and in lots of other places, so sweet corn is on my mind.  Since local fresh sweet corn has been surprisingly expensive this year, I’ve been satisfying my corn cravings with frozen sweet corn.  You can do almost anything with frozen corn than you can with fresh, so I frequently use frozen sweet corn kernals to save myself some of the trouble involved with shucking, cleaning, and cooking fresh corn.

Today for an early supper I made a pot of sweet corn chowder, and baked some biscuits to serve on the side.  While this is in no way a low-calorie meal, I am rather proud of the fact that it is entirely homemade and contains some very healthy and interesting ingredients.  The chowder is my own recipe, which I painstakingly wrote down as I created it today.  The biscuits are adapted from “Baking Illustrated,” which is the best resource for home baking I have ever found.  The chowder is a delicious New England-style chowder (not thick, not overly rich) with chunks of bacon, onion, and corn simmered in a delicious broth.  The biscuits are made with whole wheat flour, wheat germ, and flaxmeal for a nutty flavor and a tender, delicate texture.  These were fairly easy recipes to make on a lazy Friday off from work, and it turned out to be the perfect mid-day meal.  I am envisioning what to add to the chowder next time: clams, or perhaps a bit of lobster? 🙂  The biscuits, too, are so light and tasty that I think they’d be delicious underneath some berries and whipped cream for a lovely summer shortcake.

Wheat Germ and Flax Biscuits
Adapted from Baking Illustrated

1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/4 cup raw wheat germ
1/4 cup flaxmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
8 Tablespoons unsalted butter, cut into 1/2 inch chunks
3/4 cup plus 4 Tablespoons plain, nonfat yogurt

Preheat the oven to 450F.

In a large bowl, blend flours, wheat germ, flaxmeal, baking powder, baking soda, sugar, and salt.  Cut in the butter with a pastry blender or two knives until mixture resembles coarse meal.  Stir in the yogurt until dough gathers into a ball .  Turn dough out onto a lightly-floured surface.  Quickly form dough into a ball.  Cut ball in half, then cut each half in half again to make a total of 4 evenly-sized quarters.  Cut each quarter into 3 even pieces.  Working quickly, gently shape each piece into a ball and place on an ungreased baking sheet.  The biscuits can be baked immediately, or covered in plastic and refrigerated for up to 2 hours.

To bake, place baking sheet in preheated oven.  Bake about 12 minutes, or until tops of biscuits are light golden brown.  Serve.  (Makes 12 biscuits.)

Becky’s Own Sweet Corn Chowder
8 oz. of bacon, chopped
1 medium onion, finely chopped
2 cloves garlic, minced
1 16-ounce bag frozen sweet corn
2 cups low-sodium chicken broth
2 cups milk
Salt and pepper, to taste

In a large skillet or pot, render bacon fat over medium-high heat until bacon is browned and crunchy.  Pour off all but two tablespoons of bacon fat and return skillet (with bacon in it) to heat.  Add onions to bacon in skillet and cook over medium heat until onions are translucent, about 5 minutes.  Add garlic to onion-bacon mixture and cook, stirring contantly, about 30 seconds.  Add frozen corn to skillet (no need to thaw prior) and cook over medium heat until corn is thawed and hot, stirring frequently, 5-8 minutes.  Stir in the chicken broth and simmer about 5-8 minutes.  Reduce heat to low and stir in the milk.  Heat the chowder until hot, but DO NOT BOIL.  Taste for seasoning and add salt and pepper to taste.  Serve.  (Makes enough chowder for 3-4 hungry people.)

Corn on Foodista

Yogurt Marinated Chicken, or How I Came to Love Garam Masala

I really like trying out authentic (or not so authentic) recipes from other cultures in my own kitchen.  I love American standby recipes, but in the grand global scheme of things American food can sometimes be pretty boring.  We’re certainly not a culture that embraces intense or “challenging” flavor profiles.  Don’t get me wrong, I love the American standards, but sometimes I just really crave something spicy, flavorful, and different.

Anyhoo, I had my first taste of real Indian food last year at a lovely little restaurant called Bombay Mahal in Brunswick.  If you’re in the area, I highly recommend it.  Their coconut soup, lamb curry, and naan is TO. DIE. FOR.

I also really like recipes for sauces and marinades.  I don’t know why; dunking food in stuff and letting it sit for awhile is just fun, I guess.  Several weeks ago I’d come across an recipe for Indian-style yogurt marinated chicken at the Whole Foods Market website.  I can’t vouch for the authenticity of this recipe, as I have no idea what Indian dish they are attempting to replicate.  However, I can tell you that it is quick to make and super easy.  I made this dish for a quick weeknight dinner by setting the chicken to marinate in the fridge in the morning and then broiling the chicken when we were ready to eat.

The flavors in this marinade are unbelievable.  I’d never tried garam masala before, but I happened to have some on hand.  A little shop in North Conway, NH sells single-use packets of herbs and spices, called “Pinch Plus.”  The idea is that you can try a new spice mixture for less than $1.  If you don’t like it, then you don’t have a $6 jar of spices sitting in your kitchen cabinets until the Apolocalypse (which, from the looks of the BP oil gushage, could be sooner than we think).  Anyway, this is how I came to have a small pouch of garam masala in my posession.

The broiled chicken retained so much garlicky, gingery, spicy flavor.  The garam masala really came through with cinnamon, cumin, cardamom, and coriander notes.  Interestingly, those all start with the letter C…

I plan to make this recipe again very soon and use the grill instead of the broiler to cook the chicken.  As utterly delicious as the broiled chicken pieces were, I imagine that grilling could impart flavors to take it to the next level.

Indian-Style Spicy Yogurt Marinade
Adapted from Whole Foods Market
Makes about 1 3/4 cups marinade

1 1/2 cups plain yogurt
3 tablespoons canola oil
1 tablespoon garam masala
3 medium cloves garlic, peeled and finely chopped
1 (1-inch) piece fresh ginger, finely chopped
Salt and pepper to taste

Put yogurt, oil, garam masala, garlic, ginger, and salt and pepper into a bowl and stir to make a marinade.  Cover and refrigerate until ready to use.  Use within a couple of days.

To marinate chicken, season chicken pieces on both sides with salt and pepper.  Lay chicken pieces in a glass dish (or a large ziplock bag).  Pour marinade over chicken, shaking dish gently to evenly coat pieces.  Cover dish and place in refrigerator for 8-12 hours.  When ready to cook, remove chicken from marinade, wiping off excess.  Discard remaining marinade.  Grill or broil chicken pieces until cooked through and juices run clear, turning occasionally for even browning.

Quinoa Toss with Sweet Potatoes, Cranberries, and Pecans

It’s Monday, and that means that Josh is at work on his first overnight shift of the week.  On Mondays I am left cooking for one, and usually I fall back on pasta, because it’s easy, quick, and I love it.  Tonight, though, there is (apparently) no pasta in the house as I did not have a chance to get groceries this weekend.  However, I found a forgotten stash of quinoa in the corner of my pantry.  I’ve never had quinoa before but it is all over Foodgawker.  I remember buying a small bag in the bulk section of my favorite grocery with plans to experiment with it.  Well, why not tonight? 

My quinoa dish was mostly inspired by the quinoa salad over at Macheesmo.  I starred this recipe in my RSS feed some time ago and bought a bunch of stuff to make it, but never got around to it.  Thankfully, sweet potatoes, dried cranberries, and pecans don’t go bad very quickly.  I basically made the quinoa with the sweet potato, the cranberries, and the nuts, but left out the dressing in Macheesmo’s original recipe.  I added some salt and pepper and scooped it onto a plate.  I’m not gonna lie, we’re not talking fancy, beautiful food here.  This is some pretty rustic looking eats, but it’s tasty and hearty.  The quinoa has a nice nutty flavor that goes well with the sweet potato.  I really liked the way the cranberries and the pecans played off each other, too.  The flavor blend was great, and the dish is very satisfying.  Also, since there’s nothing terribly savory in it, I plan to reheat the leftovers with milk, some chopped apple, and maybe a drizzle of maple syrup for breakfast tomorrow. 

This is more a method than a recipe.  Really it’s just a matter of mixing stuff into cooked quinoa.  Feel free to swap out your own veggies, fruits, and nuts or seeds.  You can make this as sweet or as savory as you like.

Quinoa Toss with Sweet Potatoes, Cranberries, and Pecans
Inspired by the quinoa salad at Macheesmo
Makes a decent amount

1 cup uncooked quinoa, rinsed
2 cups cold water
1 small sweet potato
Large handful sweetened dried cranberries
Handful chopped pecans (toasted, if desired)
Salt and pepper, to taste

Place quinoa and cold water in a saucepan.  Bring to a simmer over medium heat; decrease heat to low and simmer, covered, until quinoa is translucent and tender, about 12 minutes.

Meanwhile, scrub sweet potato and pierce all over with a fork.  Place on a microwaveable plate and microwave until tender but not mushy, about 3-4 minutes.  Let sweet potato cool slightly, then peel off skin.  Slice potato lengthwise into slabs, then chop into cubes.

When quinoa is cooked, stir in sweet potato cubes, cranberries, and pecans.  Season with salt and pepper to taste.  Serve.

Pizza Dough Throwdown, Part Two

Part 2 of the Pizza Dough Throwdown has arrived!!  If you remember, the first contestant was my old standby pizza dough, given a slightly healthier makeover with the addition of some whole wheat flour.  The challenger is Peter Reinhart’s Napoletana dough recipe, recommended by my friend Chicago Matt.  Since the Reinhart recipe requires a bit of planning ahead, I made the dough on Friday night and the pizzas on Saturday night.

This dough (in its unbaked form) is very, very moist…DO NOT place it on a surface unless that surface has been liberally sprinkled with flour.  And, chances are, it will eat up that flour and demand more.  If you work quickly, you’ll be fine.  If you get distracted by your cat doing something funny in another room, you may end up with a glob of dough clinging fiercely to your countertop.  Not that that happened to me, or anything…

The finished pizza from the Reinhart recipe was, in my opinion, well worth the overnight fermentation and advance planning it required.  I am a sucker for a medium-thin traditional pizza crust that is crunchy on the outside, a little chewy in the middle, with a good mild yeasty taste that does not overpower the toppings.  This is that crust.  And so, I must give credit where credit is due: Chicago Matt, you were right.  I am hooked.
Another thing I like about this recipe is that it gives instructions on how to store the dough and use it later on….I have had pizza two nights this week, and there are two more dough balls in in the freezer.  This makes for a super quick, super yummy dinner, which is a good thing for my schedule.

I topped these pizzas very simply, just cheese, a light sauce, and some chopped stick pepperoni (the deli sliced pepperoni is icky, in my opinion).  As the hot pizzas came out of the oven, I quickly sprinkled some torn fresh basil leaves on top (no time for a chiffonade this time!).  As a side note, I have adapted my sauce recipe since my last pizza post.  Now I use a much simpler list of ingredients: 1 14.5-ounce can of diced tomatoes, 1 peeled clove of garlic, and a handful of fresh basil leaves.  I whiz that all in the blender, and it’s ready to use.  I find that there is enough salt in the diced tomatoes, the cheese, and my toppings that the sauce itself does not need any additional salt or seasonings.

The verdict:  Between hubby and me, it’s a tie!  Hubby prefers the old standby recipe for its more substantial, nuttier crust thanks to the addition of whole wheat flour.  He is not a huge fan of thin crust pizzas, and I made these pizzas pretty thin.  I prefer the Reinhart dough’s more traditional flavor and texture and the absence of the whole wheat flavor, which I felt overwhelmed the toppings a bit on last weekend’s pizza.

Since I am the meal-maker in our house, I think this dough recipe will be my new standby, though I will still turn to my old whole wheat dough from time to time.  Also, why limit yourself to traditional pizzas?  I think this dough would work beautifully as a base for all sorts of interesting flatbread flavor adventures.

I liked this pizza crust so much that I am posting TWO pictures of the finished product.  And yes, that is my cat, Beansprout, nonverbally communicating to me that if I turn my back, that pizza is his. 

Peter Reinhart’s Napoletana Pizza Dough Recipe
Adapted from 101 Cookbooks

4 1/2 cups unbleached all-purpose flour, chilled
1 3/4 teaspoons salt
1 teaspoon quick-rise yeast
1/4 cup canola oil
1 3/4 cups water, ice cold (40°F)
Cornmeal, for dusting the pan

1. Stir together the flour, salt, and instant yeast in the bowl of an electric mixer.  Mix on low speed with the paddle attachment.  Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn’t come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a teaspoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky.

2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment; lightly oil the parchment. Cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas).  Sprinkle flour over the dough. Make sure your hands are dry and then flour them. Lift each piece and gently shape it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan.  Oil the dough balls gently (I use a paper towel dipped in oil) and cover the pan with plastic (I use a clean trash bag, and put the entire pan inside!).

3. Put the pan into the refrigerator overnight to rest the dough.  The dough will keep at this stage in the fridge for 3 days.  To save dough for a longer period (up to 3 months), freeze it.  To prepare for freezing, shape into a ball and dust ball with flour.  Put a sprinkle of flour inside a ziplock freezer bag.  Place 1 dough ball in each bag and press out air to seal.  The day before you want to make pizza, put the frozen dough in the fridge to thaw.  Once thawed, proceed as follows.

4. 2 hours before making the pizza, remove the desired number of dough balls from the fridge. Dust the counter with flour.  Place the dough balls on top of the floured counter and sprinkle them with flour; dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour and cover the dough loosely with plastic wrap or a food-grade plastic bag. Now let rest at room temperature for 2 hours.

5. 30-45 minutes before baking the pizza, preheat your oven to 475F (500F if you feel comfortable).  Prepare a cookie sheet by lightly oiling and sprinkling with a light coating of cornmeal.  On a floured surface, shape dough with your fingertips.  You can also use the backs of your fists to stretch the dough.  A rolling pin can be used but is not the preferred method.

6. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the prepared pan.  Top as desired.  (Remember that the more toppings you use and the heavier your hand with sauce and toppings, the longer it will take to cook and the less likely it will be that you’ll get a nice crunchy crust.)

7. Bake one pizza at a time in the preheated oven, until crust edge is golden brown, cheese is melted, and toppings are sizzling (about 7-9 minutes, longer if your dough is thicker).

8. Remove the pizza from the oven and wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.  Top with torn fresh basil leaves, if desired.

Poblano Shredded Pork Tacos

If you know me at all, you know I love me some pulled pork.  I’m not picky about it either.  I’ll take pork at a high-end barbeque joint, or pork that someone cooked in a crockpot with a bottle of barbeque sauce.  I love pulled pork!  So, when I saw this recipe for pulled pork tacos over at delish, I knew I had to give it a try.  After all, it combines two of my favorite things: shredded pork and Mexican flavors.  And who doesn’t love tacos?  Food you eat with your hands is always fun.

This pulled pork is really, really, really yummy.  The recipe as written below has quite a few changes from the original.  I added the poblano pepper, and I also added the cooking step to soften the veggies and toast the seasonings.  If you want a more streamlined recipe with fewer steps, check out the original over at delish.  Honestly, though, this recipe was pretty quick for me to throw together.  As written below, the recipe produces tender, tasty pork that is not spicy at all.  I like a little bit of heat for tacos, so I added several good glugs of hubby’s green jalapeno hot sauce to the shredded pork at the very end.  Just the right kick of heat, without being unbearably hot.  Alternatively, you could tweak the heat to your tastes by swapping peppers.  You could use jalapenos or red fresno chilis instead of the poblano for a bit more kick.  In fact, I was going to use red fresnos today (they are my favorite chili pepper, I think), but the poblanos looked so good at the grocery store I decided to change things up a bit.

I served the shredded pork with flour tortillas, chopped tomato, some light sour cream, and a little sprinkle of chopped cilantro on top.  Super yummy, super juicy…do I really need to say more?  Actually, I will say something more…these tacos are so yummy that there is taco sauce on my digital camera now.  Just thought you should know that.

Poblano Shredded Pork Tacos
Adapted from delish who adapted from the Neelys


1 tablespoon canola oil
1 small onion, chopped
1 poblano chili pepper, chopped
3 large cloves garlic, minced
1 tsp dried oregano
1 tsp chili powder
1 tsp cumin
1 1/2 cups low-sodium chicken broth
1 heaping tablespoon tomato paste
1 tablespoon honey
Juice of one orange
Juice of one lime
1 2-pound pork roast, cut into 3 or 4 evenly-sized chunks
salt & pepper, to taste
Flour tortillas, warmed
Garnishes as desired (sour cream, hot sauce, salsa, cheese, tomatoes, onions, lettuce, etc.)


Preheat the oven to 325°F.

In a dutch oven or large oven-safe saucepot, heat oil till just shimmering.  Add onion, poblano chili, and garlic, and cook on medium heat until softened, about 5 minutes.  Stir in the oregano, chili powder, and cumin, and cook until fragrant, about 30 seconds.  Add chicken broth, tomato paste, honey, and citrus juices.  Stir to combine.  Submerge pork chunks in the veggie mixture.  On medium heat, bring mixture to a simmer. Cover dutch oven and transfer to oven. Cook, covered, until the pork is tender and shreds easily, about 1 hour and 45 minutes.

Remove the meat from the dutch oven to a cutting board. Put dutch oven on stove over medium heat, and reduce the liquid until slightly thickened 5-8 minutes. Meanwhile, shred the meat and return to the sauce mixture. Allow pork to soak up remaining liquid. Season with salt & pepper as desired. Serve with flour tortillas and garnishes, as desired.