With the big game around the corner, it’s time to get your fridge stocked with lots of chilled beer! But what about your wine-drinking guests? Don’t leave them out this year. In addition to beer, consider offering your guests some really outstanding wine pairings. We’ve partnered with one of our staples for affordable and delicious wine: Sutter Home, so read on to see two recipes that go great with its White Zinfandel and Pink Moscato wines for the tastiest game day ever!
Sutter Home’s White Zinfandel is cool, refreshing and a little bit sweet. Its sweet bursts of strawberry and melon pair beautifully with something spicy to give you that tasty combination of sweet and spice. We decided to make Mini Pork Carnitas Tacos that are not only super easy to whip up, but they look great displayed for your guests. Their slight kick brings out those cooling, juicy flavors of the White Zinfandel.
Mini Pork Carnitas Tacos
Makes 30 mini tacos, with extra carnitas
- 1 (10 count) package large corn tortillas
- Vegetable oil
- Flaky sea salt
- 3 to 4 pound pork shoulder, cut into 2-inch cubes
- 1 tablespoon kosher salt
- 1 tablespoon cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 2 cups chicken stock
- Juice of 2 oranges
- 6 garlic cloves
- 2 cinnamon sticks
- 2 bay leaves
- Juice of 1 lime
Optional toppings: cotija cheese, radish slices, avocado slices, pickled red onions, salsa, cilantro
- Use a 3-inch biscuit cutter to cut small circles out of the tortillas.
- Warm 1 inch of oil in a heavy-bottomed skillet over medium-high heat. Flick a drop of water into the oil, and when it sizzles, it’s hot enough to cook in.
- Fry tortillas in batches, using tongs to submerge them completely in the oil. Cook until golden brown (45 seconds to 1 minute). Transfer tortillas to a paper towel-lined plate to drain. Sprinkle with salt and set aside.
- Combine pork, salt, cumin, chili powder, paprika and cayenne in a pressure cooker or slow cooker crock. Toss to coat evenly.
- Add chicken stock, orange juice, garlic, cinnamon sticks and bay leaves. Seal lid.
- Pressure cook on high for 50 minutes, or slow cook on high for 4 to 5 hours.
- Use a slotted spoon to transfer the meat to a large bowl. Pour lime juice over the meat. Use two forks to shred the meat.
- Working in batches, warm 1 tablespoon of cooking oil in a large nonstick skillet over medium-high heat. Add enough carnitas to make a thin, even layer across the skillet, and allow to crisp up (3 to 4 minutes). Stir until crispy all over.
- Build mini tacos using your favorite toppings.
Sutter Home’s Pink Moscato is another fresh option for you to serve at your party. It features a fruity flavor of strawberry, peach, melon and passion fruit, and a creamy white peaches and caramel aroma. The Pink Moscato pairs delightfully with a sweet dessert, and we immediately thought of Rice Krispies Treats, but we wanted to give them a special twist that your guests won’t expect. Therefore, we made them into Brown Butter Churro Rice Krispies Treats! Get ready for everyone to ask you how you thought of this delicious duo.
Brown Butter Churro Rice Krispies Treats
Makes 10 to 12 treats
- 4 ounces unsalted butter
- 10 ounces marshmallows, chopped
- Large pinch flaky sea salt
- 6 cups crispy rice cereal
- 3 tablespoons white sugar
- 1 tablespoon cinnamon
- Grease an 8-inch square cake pan.
- Melt butter in a large nonstick pan over medium heat until nutty and brown (8 to 10 minutes). Turn heat to low. Add marshmallows and salt and stir until completely melted. Stir in cereal.
- Transfer the mixture to the cake pan and smooth the top with a spatula. Allow to cool completely. Use a spatula to pry the entire mixture from the pan, onto a cutting board. Sprinkle with cinnamon sugar, then cut into squares and serve.
This post was sponsored by Sutter Home. Thank you for supporting the brands that support us.
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