Sharing Is Caring (Carnitas)

Some things are too good not to share. Take Carnitas for instance. Translated as “little meats”, a hunk of pork is slow-cooked for hours, shredded into shards after it’s fork-tender, then sautee’d prior to serving. Talk about flavor this side of heaven. (The leftovers freeze and reheat well, I might add.)

A few simple ingredients contributed to that stunning transformation: onions, oranges, garlic, oregano, bay leaves, salt, sweetened condensed milk (truth be told, I punted and mixed coconut oil and coconut palm sugar to achieve that effect due to my dairy allergies) and lard. Confession, I subbed “bacon fat” — a Southern staple. Oh my!

Several years ago I made David Leite’s Authentic Carnitas and enjoyed every bite, then filed his recipe for future refence. When I looked it up again last week, the only note I discovered on it was: “These are fabulous!” (Click on the link for the recipe.) Who doesn’t want to eat fabulous food?

Shown above with a skewer of black olives, a side-salad of baby spinach, arugula, and orange segments dressed in a lime vinaigrette with avocado slices drizzled with lime juice and liberally sprinkled with freshly ground black pepper, plus a gluten-free wrap I was trying out that evening, (ditto on oh my!) it exceeded my flavor expectations. In the future I may incorporate some of the sides into that hefty structure (who doesn’t love a good fusion taco?!), but on that particular evening I wanted to taste everything separately. Unfettered. Fabulous!

Re: the taco shells… BFree Sweet Potato Wraps. Described on their packaging as: “Scrummy with sweet potato, beetroot & carrot” I have no idea how they ended up on our local grocer’s shelf with their UK pricing and origins, but they were mighty tasty. (Thanks, adventurous grocery store buyers!) FYI, they’re also good with a slice of pastrami, a “schmear” of Dijon mustard mixed with mayo, and an assortment of greens. Gotta love cross-cultural-flavor adventures.

Re: Life On The Lake, we’re still in the throes of winter in Oklahoma — torrential rains, hail, tornadoes, fog, frost, ice, sleet, snow, and temps ranging from 70 to 30 or below — but I still love it here. Don’t let weather — or life — distract you from your dreams. You never know when the next surprise or inspiration will show up.
Speaking of which — above is a “just because” mid-winter bouquet TMOFW showed up with one afternoon. It was least I could do was to surprise him with FABULOUS food that evening. Isn’t it lovely how that all works out?

Well, that pretty much sums up life at the lake lately. Cook! Eat! Enjoy! And, be sure to look up a few recipes while you’re at it.

Enjoying revisiting FABOULOUS food,

~ Kim

4 thoughts on “Sharing Is Caring (Carnitas)

    • Debi, I was impressed by Wally World’s (of all places) offerings to appease those of us who are “allergic.” Ya never know what you might find on their shelves until you LOOK. (I could spend HOURS at the grocery store, even the “big box’ chains.)Hope you can find them, too! I’m still smiling over that “just because” bouquet. Glad you enjoyed my carnitas (the rest are in the freezer awaiting “re-in-Carnita-tion”, lol.) Here’s to many more lovely moments and meals as the result of your appreciating and/or discovering LIFE!

  1. Well they sure don’t sell those wraps in Enid! It must have been some kind of mistake!!! Your carnitas sound wonderful. Nothing as good as pulled pork in general. I like your bacon fat sub! Hope 2020 is a good one!

    • I was surprised to find them in Checotah on that trip, too, Chef Mimi. Sometimes ya just have to look around? Thanks for your continued comments on my posts, too — you have no idea how many recipes of YOURS I have on file. ;) Best wishes in 2020 and beyond to you, too!

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