I worked at a Mexican Restaurant for two years, and by the time I left the company, I was completely burned out on Mexican food.
It wasn’t until much later, when my inner Foodie began to mature, that I found that Mexican Food was more than just ground beef, sour cream, and a cheesy jingle playing in the background.
My partner loves Mexican Food, and that is a love I dare not get in the way of. Whenever we go out to eat, I can either pick the place to eat, or leave it to him, and I will inevitably find myself sitting at a table with a big bowl of chips and a recording of a Mariachi band blaring in one ear.
Then I discovered Pork Carnitas and the game completely changed. In fact, it was the first time I was introduced to my Inner Foodie on an official capacity.
There is something about the combination of Pork and Cilantro and a squeeze of lime that is irresistible to me. I realize now that the first time I tasted this amazing dish, I had severe tunnel vision when it came to Mexican Food. It was more than just tacos, burritos and fried ice cream. There were flavor combinations that I hadn’t explored yet.
Carnitas are a braised pork shoulder, flavored with spices and citrus during the 8-10 hours in a slow cooker. The pork is then used in tacos, burritos or tortas. It’s an alternative to beef or chicken, and as far as I’m concerned, is what I prefer over the more common meats.
And now, I am taking my love for Carnitas one step further. Right now, in my slow cooker, I have a 2 lb pork roast cooking away. I found a recipe for it online, and the house already smells amazing. It was very simple to put together, but I had to get up at 7:30am to get it started.
Yeah, you read that right. I got up early in the morning to make dinner. *That’s* how much I love Carnitas.
I will post again later with a picture to let you know how it turned out. I’m not using a pork *shoulder*, which concerns me a bit, but I hope that won’t matter too much.