Muy Bueno Carnitas and the Menu for the Week

The hooligans have been on Spring Break this week, so I’ve had a little more time to spend in the kitchen on Tuesday and Thursday, without rushing home from Tae Kwan Do. These meals still can be on the table in about thirty minutes. The soup takes a little longer, but you could make it on the weekend and reheat…it’s even better then! The carnitas are a three-hour endeavor, but it’s oven time, so you can go about your merry business all afternoon.

Monday: Strawberry and Chicken Salad with Sourdough Rolls

Tuesday: Chicken Saltimbocca, Sauteed Crispy Gnocchi, and Green Beans drizzled with Olive Oil and Lemon Juice

Wednesday:  Tomato Basil Parmesan Soup and Egg Salad Sandwiches

Thursday: Make Your Own Pizzas

Friday:  Carnitas in Tortillas with all the fixin’s and Southwestern Chopped Vegetable Salad

This recipe for Carnitas smells and tastes amazing and, always a plus, could not be simpler.  It does require a few hours of cooking, so it’s perfect for a Sunday evening meal.  We use the leftovers in another meal during the week, usually to top a chopped vegetable salad or made into enchiladas.

I’m so happy to have figured out how to make these, as well as several other Mexican favorites, at home, since I heard my favorite Mexican restaurant (Chevy’s) back in Washington closed. I would have been bereft if not!

Carnitas-ChaosServedDaily

Simple Carnitas

  • 2-1/2 lbs pork loin, in 2” cubes
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 Tbsp seasoning salt
  • 1 Tbsp cumin
  • 1 Tbsp chili powder (I used ancho chili powder)
  • 1 medium onion, thinly sliced
  • 1 cup pineapple juice
  • ½ cup lime juice

1. Preheat oven to 350 degrees In a Dutch oven or large oven-safe pan with a lid, heat the oil over medium high heat. Brown the pork on all sides.

2. Add all remaining ingredients to pot. Bake, covered, at 350 degrees for 2 hours. Remove lid and reduce heat to 325 degrees. Bake uncovered for another hour. Remove from oven, let cool slightly, and shred meat using two forks.

3. Serve as soft tacos with tortillas, cojita cheese, and tomatillo salsa.

I really like the carnitas with avocado, mango salsa, and goat cheese, as well. In case you were looking for other ideas, you know.

Click here for the printable recipe

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