They came out pretty well. Spicy, though; I took advice from comments and upped the spicing a bit. Oddly, my wife minded the spices more than I did, which is weird. Then again, I took the precaution of eating this stuff along with a beer, which is of course what one drinks when eating carnitas.
I also took a nap after putting this stuff together, so I can say authoritatively that they taste just fine cold. Continue reading Carnitas! Revisited.
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.
Thoughts?
Moe Lane
PS: I’m also to pickle a red onion tomorrow in the fashionable style.
…so while I’m on ‘chase him back into bed’ watch I’d appreciate it if people could give a look-over of this Homesick Texan Carnitas recipe that I found online and offer up any suggestions on how the recipe could be improved. I’ve already tried one batch and it came out fine, but it never hurts to get more input.
