CrossFit Innate

360 South Hope Avenue C-105 Santa Barbara, CA 93105
 | [email protected]
 | (805) 698-4057
              

Crossfit Innate is a world-class CrossFit facility located in Santa Barbara, CA

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  • Address: 360 South Hope Avenue C-105 Santa Barbara, CA 93105
  • Telephone: (805) 698-4057
  • Email: [email protected]

Recipe of the Month

  • Tequila Carnitas

    What you need:

    Pork shoulder

    • 3 lbs (1.3 kg) pork shoulder, boneless
    • 1 batch Taco Seasoning Blend (see below)
    • 1 tsp (5 g) kosher salt
    • 2 to 3 tbsp (30 to 45 g) lard or coconut oil
    • 1 small onion, thinly sliced
    • 5 cloves garlic, crushed
    • 1 large jalapeño, seeded and fined minced (about ¼ cup/45 g)
    • Juice of two limes, about ½ cup (118 mL)
    • 1 cup (237 mL) pure tequila (gluten-free, no added sugars)
    • ½ cup (118 mL) water
    • Fresh cilantro and additional lime wedges, for garnish

    Taco Seasoning Blend

    • 1 tsp cumin
    • 1 tsp coriander
    • 1 tsp onion powder
    • 2 tsp garlic powder
    • 1 tsp chili powder

    What to do:

    1. Cut the pork shoulder into four or five even chunks and coat with Taco Seasoning Blend, plus the kosher salt.
    2. Heat a Dutch oven over medium-high heat and melt the lard or coconut oil (though lard is my favorite). Drop in the seasoned pork and sear the sides. If the spices are starting to burn, reduce the temperature just a bit. It’s also a good idea to work in batches to avoid overcrowding the pan. If too many chunks of meat go in together, the result will be steaming, not searing. Not pretty.
    3. Once seared, return all meat to the pan, drop in the onion, garlic and jalapeño. Lightly mix the ingredients, but make sure the pork gets priority at the bottom of the dog-pile.
    4. Next pour in the fresh lime juice, tequila, and water. Bring to a boil, then reduce the temperature to a simmer and cover.
    5. Let the pork braise on the stovetop for 4 hours, or until the pork falls apart easily when gently pressed with the back of a fork.
    6. Remove the Dutch oven from the heat, shred the pork (discard any fatty bits) and mix together with the juices. Scoop all the pork out, transfer to a baking dish and pop it under the broiler for a few minutes to crisp up the carnitas. Just eyeball it.
    7. Pour the remaining braising liquid over the carnitas and serve with fresh cilantro and a few lime wedges for squeezing. Other toppings that go great with carnitas are avocado, sliced radishes, finely diced red onion and even fresh pineapple, if you’re feeling adventurous.

    **recipe taken from “The Frugal Paleo Cookbook” by Ciarra Hannah

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Workout of the Day

  • WOD 01/30/2015

    FRIDAY

    Warm Up: 2Rounds – w/ bar

    • 10 Clean Deadlift
    • 10 Clean Pulls
    • 10 Muscle Cleans
    • 10 Front Squats
    • 5 Strict Presses, push presses, and jerks

    Burgener Warm Up – Clean X2

    Skill/Strength: (10min each)

    • 5 Sets to work up to a 1RM Power Clean + Front Squat
    • 5 Sets to Work Up to a Max of the Complex – 1 Strict Press, 2 Push Press, 3 Jerks

    WOD: 14min EMOM alternating

    • 5 Power Cleans @ 80% of today’s 1RM
    • 10 K2E

    Cool Down: 400m run, Mob It Out.