Carnitas, Round II

Not that I don’t love my family, but it’s really, REALLY nice to get an occasional weekend away to hang out with old friends. And that’s what I was supposed to be doing this weekend. But due to the aforementioned sickness, I couldn’t leave my husband at home alone with the kiddo – and even if I could have pawned the kiddo off on someone, George was sick enough that I couldn’t in good conscience leave him on his own either.

So since we had no plans all weekend other than a birthday party this afternoon, I decided to cook.  Todays’ recipes were slow cooked pork carnitas (different recipe from last time) and lime sherbet.

First off, there’s nothing better than slow cooker recipes on the weekend. I don’t really like them during the week because even though I know they’re made for cooking things while you’re gone, I can’t really wrap my mind around leaving something cooking all day when I’m not in the house. Our nanny and Charlie are in and out, but not with enough frequency for me to feel all that comfortable leaving food cooking. But on the weekends, bring it on. Food prep started by 10 a.m. means dinner is ready by 6:30 or so, with no scrambling around. This afternoon, for instance, Charlie and I went to a birthday party and then I came home, put him down for a rest (George was also home resting) and went to the pool to swim laps. When I came home, all I had to do was cook some black beans and heat up some tortillas, and dinner was ready.

The pork was good, but not great. I have been spoiled for carnitas by the place by my Maryland office that makes spicy, tangy pork and pineapple carnitas that I love. These didn’t really have the kind of flavor/kick I was hoping for. They really just tasted like pork – juicy, succulent pork which is good, but I’m still looking for a carnitas recipe that knocks my socks off. With this one, I think you could drain the meat and toss it with some barbecue sauce and have a pulled pork sandwich. It didn’t have the flavor I was expecting for carnitas.

The lime sherbet is delicious!  Well, I’ve only tasted it in “soft serve” form, right out of the ice cream maker while I was packing it up, so I haven’t had much yet. But it’s now in the freezer, and I plan to have more very soon. Nothing says summer like homemade ice cream!  And this recipe couldn’t be easier – no custard making, no crazy prep – just zesting and juicing some limes to mix with sugar, half and half, water, and a pinch of salt. Right out of the ice cream maker, it was fresh and creamy and delicious. I can’t wait to try more!


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