More Carnitas!

Taco Tuesday was a success! Not sure that you all know how much I love pork but here is another set of pics from my favorite tacos. Carnitas for as-authentic-as-I-can-make street tacos. You can see my recipe here. The only thing I really did differently was to broil it in the same pan rather than on a sheet tray and I sprinkled on a bunch of my chorizo seasoning that I have for making sausage before cooking. They were most delicious!

Cubed up pork shoulder, seasoned withΒ onions, garlic and oranges added to chill overnight in the fridge.Β 2016-02-15 16.36.04

275 for 2 hours then about 2 hours at 225. All done!2016-02-16 15.31.10

Oranges removed, pork shredded then broiled to get some good crispy bits.2016-02-16 18.01.14

I pickled some jalapenos too. Half cup each of water and white vinegar, a tablespoon of sugar, big pinch of kosher salt and a heaping teaspoon of chopped garlic. I boiled that together and poured over the sliced jalapenos and let marinate for 3 days in the fridge.2016-02-13 16.22.54

Wrapped up in warm, white corn tortillas with onion, cilantro, hot sauce and a squeeze of fresh lime. Mmmm.2016-02-16 18.05.35

Nice, refreshing mojito with fresh mint, lime juice and zest, sugar, Captain Morgan’s white rum and soda water to cool me off. I could drink these all night but that might be dangerous so three was my limit then I switched to beer. πŸ™‚ Hope ya liked the pics…stop by anytime. STOP DROOLING NOW!2016-02-16 16.24.02

Meet Meat!

12 thoughts on “More Carnitas!

      1. I used the juice and zest from 4 big limes, about a cup of water, 1/2c of sugar and a package of mint muddled to bruise it up and release the oils. Mixed all that together. Fill pint glass with crushed ice, big shot of rum about a shot of the mix and filled with soda water.

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