For some reason I can’t say that word without a Mexican accent and drawing out the middle of the word as long and obnoxiously as I can. Seriously, I did all the prep for these pork carnitas in under a minute. They were moist, spicy, and great snuggled in a warm tortilla with some pico de gallo, avocado, cheese, and a squeeze of lime. John loved the pork on a salad with some of the extra sauce that it had been cooking in all day. I loved this dish because it uses pork tenderloin which is leaner and healthier than a pork roast.
|You can’t see but this pork is super moist.|