Carnitas-Mexican street tacos. Juicy, succulent, bursting with flavor, slow oven roasted pork shoulder adorned with sweet white onion and fresh cilantro. Perfection.
I really don’t know what is wrong with me, because up until yesterday, I have never actually made carnitas. Now, I just want to stuff my face in the pan and eat them for the rest of eternity. If there is anything that I can urge you to make, it is this. I don’t care if it is Fourth of July, Christmas or Cinco de Mayo, stop what you are doing and make it NOW. Yup, I am yelling at you. This is an order.
Pork shoulder is a great piece of meat to feed a crowd. It is cheap, and if made right, absolutely delicious. This is a great recipe because you put it in your oven a good 4 hours before your company arrives, which gives you plenty of time to clean your toilettes and mop your floors. Things I am always doing 5 minutes before people start knocking! And, if you have a family like mine, where you say dinner served at 5 pm and they don’t arrive until 7 pm, you can just turn your oven down and leave it in. It is so juicy that it would withstand a few extra hours at a low temp!
On tomorrow’s Menu, Crock Pot Mexican Refried Beans and Mexican Restaurant style rice!