Originally Posted by
abraham
You bastards inspired my cooking for closing day. No pictures, I didn't think about it at the right times.
I made carnitas for the first time in two years. 5.5-6lbs pork cooked for 2.5 hours in the oven with an onion, bay leaves, cumin, Mexican oregano, and a 50:50 mix of water and squeezed orange juice with a bit of lime. Just enough to cover the meat, brought it up to a simmer then put it in the oven.
I roasted two tomatillos for the last 30 minutes. Then pulled the meat out, added the tomatillos and reduced the juice to a slightly thick sauce, poured that on the meat and tossed it in the fridge.
Then I needed veggies so I did a version of cruiser's onions.
1 red onion, 1 jalapeño sliced thin and mixed them in a blend of salt, crushed black pepper, a crushed clove, some more oregano, and some crushed allspice. Let that sit for a bit then transferred to a container and covered with the juice from an orange, a lime and enough white vinegar to cover everything. Only let it sit for 10 hours before serving
Last was a shredded red cabbage with sauce made by mixing sour cream, lime juice, and the liquid from a can of chipotles.
Serving was simple, just took a scoop of meat and crisped it on the griddle, filled a tortilla and made the toppings available
