Make a rub and cover a ~2kg pork shoulder roast and leave over night:

• smoked paprika
• pepper
• cumin
• onion powder
• brown sugar

After marinating over night:

• Place ~ 1/4 cup lime juice, 1/4 cup water, some soy sauce in bottom of slow cooker, then the roast (fat side up)
• Cook on high for 6 hours or more
• Remove juices, separate the fat out (and use fat for refried beans!)
• Shred with two forks, add back in some of the juice.
• Place on a baking sheet lined with foil, and broil for 5-10min to make carnitas.

Use on salad, seared tuna, etc…

• 1.5 tsp toasted sesame seed oil
• 4 tsp lime juice
• 1.5 tsp honey
• 4 tsp soy sauce
• 1 tsp pureed ginger

• ~8 roma tomatoes
• 1 large onion
• 2 Anaheim peppers
• 2 Jalapeno peppers

Slice the tomatoes in 2, the onion in 4, the peppers in 2 and remove the seeds. Roast everything for 10min skin side down at 450F. Rotate and roast another 3-5min skin side up on broiler.

Place the peppers in a towel wrapped tightly immediately after taking them out of the oven (to let them sweat and make them easier to peel). Peel them as best as possible (ok if not perfect…)

In the mixer, blend finely:

• 5-6 garlic cloves
• 4 tbsp lime juice
• the peeled peppers
• 1tsp salt
• 1tsp pepper

Then, add the onion, blend it reasonably well. Finally, add the tomatoes and blend to desired consistency,

Add some chopped fresh cilantro, if you so desire…

1. Wash duck breast(s) thoroughly in cold water and pat dry with paper towel
2. Trim excess fat that is not on the breast
3. Carefully weigh the duck breast and calculate 65% of that weight – that is the weight that you want the dried duck breast to weigh at the end of the process.
4. Place about 1cm of kosher salt in a container, place duck breast(s) fat side up, making sure that if that there is space around each duck breast.
5. Cover in salt, making sure that all sides of the duck breast are coated in salt.
6. Cover container and place in fridge for 24-36 hours
7. Remove duck breast from salt and rinse thoroughly with water, then pat dry with paper towel (as dry as possible).
8. Weigh the duck breast again
9. Fold/roll the duck breast(s) so that it is as thick as possible, fat side out. This will make it easier to slice later.
10. Wrap the breast(s) tightly in a few (1-3) layers of cheese cloth, and then wrap tightly in string to maintain the shape. Weigh this again, and using the weight from step 8, you can determine the weight of the cheese cloth and string. Add the weight of the cheese cloth and string to the weight calculated in step 3, so now you know what the “package” should weigh when it’s done.
11. Place in the fridge for about a week, until the package reaches the correct weight.
12. Slice as thin as possible and enjoy! (Suggest slicing much more diagonally than in the picture!)

• 8 duck legs
• ~1.5 kg duct fat (750g for 4 legs)

Salt the duck legs (about 3-4 tbsp of kosher salt per leg), rub in the salt on both side,  cover and store legs in fridge overnight.

Melt duck fat in slow cooker on high (takes about 1 hour to melt).

Rinse the duck legs quickly with water and pat dry with paper towel.

Place legs in fat, skin side up, and cook on high for ~3.5 hours (check if meat loose from bones).

Place legs still hot in oven dish, skin side up, and broil in oven for ~7min (5-10min at 550F broil), check after 5min