If you’ve been following me on Instagram, you probably saw that I posted a picture of pie dough promising a BIG EXCITING RECIPE COMING VERY VERY SOON AND IT’S GOING TO BE THE BEST THING EVER. That is true, and it is coming, but tonight I made super easy and amazing carnitas, so I thought I’d just share them real quick.
Now, if you’re still confused about the “easy” part of the carnitas description, because when have carnitas ever been easy, let me explain. First, you’ll sear the pork. Then, you’ll place the pork in the crockpot with some other fun stuff. Then you’ll leave it alone while you work and go to school and exercise and unload your dishwasher. Then you’ll shred the pork and broil it until it’s crispy. And then? You’re free to put the slow-cooked, shredded, crispy pork with burny bits in tacos or burrito bowls. My favorite is the taco option on blistered corn tortillas with plenty of cilantro and queso fresco. However, the burrito bowl option with brown rice, pinto beans, queso, lettuce, avocado, tomato, and salsa is a good option as well. Tonight I went with the burrito bowl option, mostly because I ran out of tortillas and always have a surplus of brown rice on hand, but in the future I may use the pork in tostadas or enchiladas. (And just like that, I’m hungry all over again).
I’m a huge fan of meals that are 1. easy 2. healthy and 3. can be made while I’m at work, which is why you see so much Mexican food on SSL. But I promise, I don’t only eat Mexican food and not all my meals are made in a crock pot. I’m sure at one point I’ll get over my homemade Mexican food obsession, but for now it’s just too good, and there’s just too many options! On another note, I have had a huge thing for curry lately, even more so than usual, so we’ll see where that goes. I imagine Thai and Indian will infiltrate SSL in the next coming months even with summer right around the corner.
Cheers to carnitas.
*Song of the Day: I Wanna Get Better by Bleachers