Quick, Somebody Google Carnitas!

Tuesday, February 17, 2009

Tonight, dinner was Carnitas Tacos with Saffron Rice and corn on the cob with Chili Lime Butter. None of that was what I had planned for the pork loin I got out of the fridge at noon, it just sort of happened. I love surprises like that.

I had originally planned to roast the pork loin, either in the oven or our handy dandy garage sale rotisserie. But as I was trimming the roast, I realized I was in the mood for Mexican. So I cut the meat into large chunks, seasoned with garlic and chili powder, and browned the meat in the dutch oven in some vegetable oil.

Then I through the dutch oven into the oven to finish cooking, while I debated what to do with it. Chili Verde? Chili Colorado? Ahhh, how about Carnitas? So I through in more garlic, some onions, cumin, and chili powder, and let it cook about 3 hours at 350 degrees.

Once the meat is nice and browned, bring back up to the stove top on low heat...

Mix in all those drippings...that's what makes this so good!

And shred the meat. We did this with a potato masher, but spoons and/or forks would have worked just fine.

Meanwhile, I ran to the store, so that we would have some tasty toppings.

Cilantro, diced onion, avocado, salsa Verde, and fresh lime juice.

Then decided that some chili lime butter would be a great topping to some corn on the cob. Just mix soft butter with chili powder to taste and fresh lime juice.

Don't be shy with the chili power. It really makes the corn "pop"!

Then shape into a log with some plastic wrap and put in the fridge. It will re-harden pretty quickly.

Now, just put your taco together anyway you like. I like everything on mine.

The chili lime butter was excellent on the corn.

Not too bad for a last minute dinner!



The Box Lunch Copyright © 2009 Designed by Ipietoon Blogger Template for Bie Blogger Template Vector by DaPino