Pork Carnitas
Carnitas. It was love at first bite for me. Never before had seemingly simple pork nuggets tasted so good. And then one day I was told how they were traditionally prepared and I was crest fallen. I challenged Chris to find a way to make carnitas that would still taste wonderful but wouldn’t clog what little space I have left in my arteries. I am very pleased to report that she has done so in spades. The exact preparation is a closely guarded secret so don’t even bother asking.
Because we want to provide you with a complete dinner we needed to find a substitute for that staple of the Mexican meal – rice. The choice was obvious, quinoa. Quinoa is actually not a grain and a lot of boffins (British term for really smart people) call it the perfect food (I think I smell an upcoming post). On its own, quinoa can taste a bit bland so we upped the ante with a blend of spices and some tomato.
As if all of that weren’t enough we finish things off with a spicy saute of peppers, onions and jalapeños.
It’s crazy how good this dish is… and it’s lard-free! $11.00
*paleo friendly
