Homemade Carnitas Tacos with Avocado for Cinco de Mayo

Carnitas Tacos with Avocado from MimiAvocado.com

When I think of comfort foods,  I remember coming home from school activities to a house filled with the delicious aroma of roasting pork.  As soon as the weather turned cool,  we could look forward to roast pork with apple sauce.  In those days,  roast pork meant a nice tenderloin roasted in the oven.  Now that I live in California,  I’ve learned to make a different kind of roast pork for tacos or burritos called Carnitas.

Carnitas means “little meats” and usually refers to braised pork that melts in your mouth.   Traditional Carnitas is a Mexican dish that originated in the state of Michoacan, where the pork is simmered in lard with salt, chili, cumin, oregano or Mexican oregano, marjoram, thyme, bay leaf, and crushed garlic cloves.

I’m going to share how I make Carnitas for these tacos,  seasoned  with a homemade tomatillo sauce.  You won’t believe how easy it is to do, and how tasty it turns out!  Just in time for Cinco de Mayo too! Continue reading

Easy Marinated Pork Roast…Seville Oranges, Oregano, Cumin and Garlic!

seville oranges

I wish I could capture the delicious aroma in my kitchen and share it with you!  Roast pork always smells so delicious…but this one had been marinating for a whole day before cooking.  I may never cook pork roast any other way again!

SevilleOranges from Melissa's Produce

Last week I was given these Seville oranges from Melissa’s Produce.  I had never heard of Seville oranges, so I did a little research.  There are stories to be found about these oranges!  They are not sweet at all,  in fact they’re downright sour.  And they’re full of seeds too.  Imagine having a tree of these gorgeous oranges, thinking they’re sweet, only to find out they aren’t edible! The skin is thick and rough,  the flesh is bitter.  What good could they be? Marmalade!  Infused liquors!  Cocktails!  Mojo Pork!

I decided on a simple and quick recipe for a marinade used in Puerto Rico.  I juiced the oranges but didn’t have the 2 cups of juice that I needed for the marinade,  so I added the juice of a huge navel orange.  Poured the juice into a huge zip-lock bag and added a teaspoon of oregano and half a teaspoon of cumin.  Then I put 2 tablespoons of minced garlic into the bag and squished everything together.   Added 1/2 tsp salt and a tsp of ground back pepper.   Then I put a small pork shoulder roast into the bag and sealed the zip-lock.  For the next 24 hours, that roast bathed in the marinade, as I turned the bag several times to make sure all the meat came in contact with the marinade.

zip-lock bag used to marinate pork roast

The next day  I set the oven to 450 degrees,  pulled the roast out of the marinade,  put it on a roasting rack and …into the oven it went!  After 10 minutes I lowered the heat to 250 degrees and that was it.   Hours later (about 4)  the meat thermometer finally registered 160 degrees.   By then everyone who came into the house knew that something wonderful was going to be ready for dinner.

roast pork

I let the roast “rest” for about 10 minutes after it came out of the oven and then sliced into the delicious meat.   Honestly, this is delicious!  I asked The Farmer how he liked the meat…answer:  “I can’t stop eating it!”

marinated pork shoulder

 We had a delicious dinner…roasted fingerling potatoes,  steamed green beans…and that scrumptious pork.





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