We were brainstorming what to do with the pork tenderloin tomorrow; and my wife stopped, and said “carnitas.” Which is, of course, brilliant. Now I’m debating whether to adapt this recipe. It promises crispy and slow-cooked, admittedly by working at it a little, but my wife is dubious about the process. Then again, my wife isn’t the one cooking this.
PS: I’m also to pickle a red onion tomorrow in the fashionable style.