Pulled pork is fabulous in the crock pot; sprinkle a lot of onion and garlic powder, salt and pepper on a pork shoulder butt and 4-8 hours later you have a magnificent meal. With BBQ sauce for the meat, we round it out with a baked sweet potato and maybe green beans. We all love it.
Tonight we are making carnitas with the same cut of pork and swapping out the sweet potato and green beans for a boat load of cilantro, chopped onions, pinto beans and tortillas.
I changed up the recipe only a bit- freshly made mini corn tortillas instead of the suggested flour, and I tossed everything together on the baking sheet- the onions, garlic and I squeezed the citrus juices and 1/3 cup of bacon grease over everything. I only used oregano, salt and pepper, too, and skipped the other spices. I don’t think we missed the one pound of lard to cook the meat in, either… the bacon grease and pork fat from the meat was puh-lenty. But read the original recipe, it looks great as-is.
It was FABULOUS!! Seriously, try the recipe, and if someone really does cook it in the lard, I’d love to know how it turned out.
This was so good, I’m going to serve it to my mother-in-law. Yep. That good.
Pancho Villa Market is where you can head in San Diego for freshly made tortillas. We are out of torts, so, here I am. Instead of a usual post-grocery shopping snack of little,street-style carne asada soft tacos, today I’m looking for something different.
The fabulous woman behind the counter and I combined our Spanish and English and came up with these snacks: birria de res, and buche de puerco, a chile relleno, some carnitas, and a burrito with adobada de pollo. (Need to brush up on your high school Spanish? Here’s a great site for a cheat sheet- “A Gringo’s Guide to Mexican Food,” or, “Everything You Need to Know to Read a Taqueria Menu.” at http://doginspace.com/taqueriaspanish/).
Carnitas and rellenos I know, but the adobada, birria and buche were all new to me. And I will eat anything if it is something other people will regularly eat- no squeamishness in me. Bring on the tripas, medudo is one of my favorites.
WHERE HAVE THESE BEEN ALL MY LIFE?!? The birria and buche became little, soft tacos as fast as possible by toasting up the tiny corn tortillas and adding a little jack cheese and lettuce.