Pork Adobo with Rosemary Carrots and Brown Rice

There are many incarnations of Adobo.  This one was so easy I barely blinked.  We're up in Tahoe for Thanksgiving and I've learned over the years that cooking at home far exceeds anything you can get at any restaurant up here.  The big hurdle is being active all day and then coming back and having to cook.  Solved that by using the slow cooker today. 




Pork Adobo
Follow the above link for the recipe and a bonus recipe for pork chops.  I used a 2 1/2 lb. pork shoulder from Marin Sun Farms, Bragg's Apple Cider Vinegar, Bragg's Liquid Aminos, garlic from Jenkducci Farms. 

Sauteed Carrots with Rosemary
1-2 bunches carrots sliced on the diagonal (Star Route Farms has beautiful ones now)
1 branch fresh rosemary chopped
Extra Virgin Olive Oil
Sea salt

Fill a saute pan with water up to 1 inch below the top.  Add salt and bring to a boil.  Add the carrots and lower heat to a simmer for 15 min.  Drain the carrots and set aside for a moment.  Wipe the saute pan out and put back on stove.  Heat about 2 TBSP. olive oil on medium heat.  Add the carrots back to the pan with the rosemary and saute for at least another 10 min.  you can really let them go if you want and get them browned if you have the time.  Add sea salt to taste. 

Plain Brown Rice
2 cups Chicken Stock
1 cup Organic Brown Rice

You can soak the rice in plain water for several hours before cooking for better absorption/digestion but it's not crucial.  In a 1.5-2 qt. pot bring the stock and rice to a boil.  Reduce heat to low, cover and simmer for about 40-50 min. until all liquid is absorbed and rice is tender.