I don’t usually talk about what we eat when I’m not cooking up a new recipe, but I think I’m going to start. Because when I’m not making something for the blog, we’re either eating leftovers OR I’m making a recipe from another blog. It’s true. Blogs are the new magazines…although my coffee table would argue with that.
A few weeks ago, I wanted carnitas. But not just the greasy shredded pork from our hole in the wall mexican restaurant. I wanted real carnitas – juicy and crispy at the same time. Flavor other than just the pork fat. And that’s how I found Julie’s recipe.
Do you know Julie over at Table for Two? If you don’t, here’s a great reason to go check out her blog. Plus, she’s fabulous and super friendly, so you should be reading her blog anyway.
I made her Pork Carnitas (which she got from My Kitchen Escapes)last week and was basically drooling over these all afternoon while they cooked away in the oven. Pork slow cooked with onion, fresh orange and lime, then shredded and broiled with the extra juices. I completely forgot to add the bay leaves and oregano, and they were still fantastic!
Even if you don’t think you like carnitas or pork for that matter….you should make these. The pork cooked with the sweet onion and bright citrus is seriously delicious.
The first night of these carnitas, we made tacos with the shredded pork piled onto tortillas and topped with fresh scallions, cilantro, lettuce, avocado, and some salsa.
The second night…well, that recipe is coming.
Do yourself a favor and make these carnitas as soon as you can. You won’t be sorry.