Carnitas Made the AGE-Less Way

If you have been following this blog, you know by now that the typical Western diet is loaded with toxic, age-accelerating Advanced Glycation Endproducts (AGEs). We can markedly diminish our daily intake of AGEs simply by cooking differently (i.e. with moist heat). This is a main message behind The AGE-less Way that bears repeating.

Carnitas with Quinoa

Cooking with moist heat, as in braising, reduces AGE formation in meats.

Fortunately AGE-Less does not have to mean tasteless! Many flavorful ethnic foods are braised, stewed, steamed, and poached. For instance, these braised Pork Carnitas develop a deep, rich flavor by using beer as the braising liquid and by seasoning with plenty of herbs and spices.

Carnitas are a simple and very versatile dish. You can pull the braised meat into chunks and serve in soft corn tortillas with shredded lettuce, fresh tomato salsa, and avocado. Or serve over quinoa and garnish  with a sprinkling of fresh cilantro. Going low-carb? Serve the meat over a salad of shredded lettuce, tomatoes, cilantro, and avocado.

The beauty of the AGE-Less Way is that it can be applied to any diet philosophy. We are not asking you to follow a drastic low carbohydrate or low fat diet, but mostly to change the way you cook.

Pork Carnitas (from The AGE-Less Way book)

2 teaspoons crushed garlic

2 teaspoons dried oregano or 2 tablespoons finely chopped fresh oregano

1 teaspoon ground cumin

1 1/2 teaspoons ground black pepper

1 teaspoon sea salt

2 1/4 pound well-trimmed pork loin or sirloin roast

1 cup beer (light or regular)

Preheat the oven to 325 degrees F. Combine the garlic, oregano, cumin, pepper, and salt. Rub over all sides of the roast. Coat a 9-by-13-inch pan with cooking spray and lay the roast in the pan. Pour the beer around the roast.

Cover the pan with foil and bake for 2 1/2 hours or until the roast can be easily pulled apart with a fork. Remove from the oven and let sit, covered loosely with foil for 10 minutes.

Pull the meat into chunks and toss in some of the cooking liquid to moisten. Serve with warm corn tortillas, salsa, and avocado slices or spoon over brown rice or quinoa and sprinkle with some fresh chopped cilantro or fresh tomato salsa.

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