January 11th, 2019 On KELOLAND Living

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Food blogger, Clark Casarella, shares a tasty Pork Carnitas slow cooker recipe that will keep your fridge and stomach full. The recipe is listed at the bottom of this page.

Malia Holbeck with Avera Outpatient Behavioral Health, shares what seasonal depression is and coping mechanisms if you are one who suffers during this time of year.

Essential oil educator and wellness advocate, Laura Glanville, shares how you can add some flavor to your recipes with essential oils. 

Click here for the hummus recipe.

Click here for the peppermint brownies recipe. 

In honor of National Human Trafficking Awareness Day, Call to Freedom shares some upcoming events, how we can show our support, and signs to look for. 

Spilling the Beans Nutrition blogger, Amanda Lambrechts, shares some non-diet resolution ideas that can help make a better you in 2019. 

Pork Carnitas: 

Bone-in Boston Butt (pork shoulder) – aim for 5 pounds

Lime zest and juice – 1 per five pounds of meat

Orange zest and juice – 1 per five pounds of meat

Olive oil

Dried chili powder

Ground cumin

Ground coriander

Salt

Pepper

 

Combine zests, spices, salt, and pepper into a rub and rub down the pork shoulder with some olive oil. In a heavy cast iron skillet on medium-high, sear the outside surfaces of the pork and transfer to a slow cooker with lime and orange juices and cook on low for 6-8 hours or until bone cleanly comes out with no resistance.

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