Since last night was our final dinner with our house guest, I thought we'd better give her a taste of the Mexican food we so enjoy. The big guy had a late class so making a pot of carnitas was the perfect solution, and I wanted to showcase a different recipe since I've bragged about making this particular meat lovers meal before.
This pork butt was cooked low and slow in lots of garlic, cumin, oregano, chili powder, coarse salt and pepper along with salsa verde and onion. Download Crispy Pork Carnitas It came out of the oven 4 hours later all golden brown and tender, which is what it's all about. After pulling the meat into fine shreds with two forks, I caramelized some of it in a hot cast iron pan, just before we sat down to eat. Loaded with flavor it topped our corn and/or flour tortillas along with an assortment of condiments and fairly screamed take more, more! Oh, we also enjoyed it with a black bean and corn salad that I've shared with you before. The only thing that made it different was the addition of a very hot jalapeno along with a can of Rotel loaded with habenero. It was HOT! What can I say. The big guy loved it.
The wonderful thing is we have tons of pork left over which we'll enjoy as carnitas or with the addition of barbecue sauce, it'll make an incredibly tasty pulled pork sandwich. Mmmm - guess what we're having over the weekend?
I love having leftover pork like that. You've got some meals almost prepared ahead of time!
Posted by: Mags | 02/25/2010 at 07:37 PM
It is great to have on hand and freezes well too, thank goodness. I think we've a lot more than we can handle at the moment.
Posted by: June | 02/26/2010 at 05:38 AM