We love tacos at Casa Griffin – but we make run-of-the-mill, ground turkey tacos. Tomato sauce, chili powder, cumin, coriander, onion, oil, and turkey (if you’re still using those taco seasoning packets, STOP! They’re full of salt and you only need a few spices to make perfect tacos) and this family is happy.
But I’ve realized that when we eat tacos out, I almost always get carnitas. I love the tender, shredded pork with most anything mixed in. There’s a gas station near our Maryland office that does a spicy carnitas with little bits of pineapple in it – yum! But I also like tacos filled with a more traditional version. So when I saw this recipe, I knew I had to try it.
We didn’t eat until about 9:30. The downside of this recipe is that it should be in the oven for about 2 hours, and there is a little (very little) prep before you can put it into the oven – and then there’s some more cooking after. So it’s not a great weeknight recipe, as I almost never get home before 6 p.m. But the actual work involved is minimal, and most of the ingredients are stuff we generally have on hand.
George and I both thought this was a really nice change from our normal taco routine. I served these with shredded cheese, chunks of avocado, black beans, and sour cream – all good toppings, but next time I think I’ll do a little more. This would make a great weekend recipe with some homemade salsa and guacamole, lime slices, and maybe some crumbled queso fresco.
End result: success – we’re already talking about eating the leftovers later in the week!