Talking ‘Bout Last Nights Dinner – Carnitas

Whenever I make carnita’s the whole house stops and basks in the aroma of 10 hours of pork slow cooking. I woke up at 9am yesterday to get it all prepped and we were eating by 8pm. I can’t even begin to describe how good it was. Everything was so damn good.

Of course, I make enough food for 6 people when there’s only 2 here so I am more than happy to eat it again tonight. If anything, I’m happy I made too much. Saves me from cooking again. As much as I love doing it, sometimes I don’t want to. I think it’s the cleaning up after that gets me.

One thing I got to work on is the crispiness of the pork that makes it a carnita. Unfortunately, I never let it get to the level of crisp I want because I’m too impatient and hungry. Plus, I always put it in too late so by the time I’ve made the pico de gallo and guacamole we’re sitting around staring at the oven waiting for the damn meat to be done. But it’s okay. It’s a slow process to perfection and I honestly think I’m on my way.

This stuff is so good I could sell it. Whenever we eat it we start talking about making money from it haha. Yes, it’s that good.

Not Los Angeles good… I mean… That’s great. But we’re talking about Australia. They don’t have much going on here in regards to Mexican food that doesn’t cost an arm and a leg.

  One thought on “Talking ‘Bout Last Nights Dinner – Carnitas

  1. Timothy Price
    July 25, 2021 at 1:10 pm

    Looks great and authentic.


  2. Timothy Price
    July 25, 2021 at 1:32 pm

    When we lived in Spain, we could not get ingredients to make Mexican or New Mexican food. I’m impressed you got taco shells and flour tortillas. I did find something close to maza and made a pan tamale for Christmas one year using red chile that had been sent from New Mexico. Corn and flour tortillas were impossible to get.


  3. July 27, 2021 at 4:48 pm

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