It is 3:15 and Baby Girl still hasn’t taken a nap.
Seriously, though. If you don’t hear from me in the next 24-48 hours she has probably taken me down in an exhausted fit of rage.
She is usually a really sweet happy baby. Until she’s hungry/tired.
She gets that from her momma.
Speaking of my little sous chef… she wasn’t particularly helpful in the kitchen earlier today.
I was baking a cheesecake and needed an ingredient from my pantry. I grabbed it, turned back around and there she was. In all her glory. Surrounded by over a half dozen eggs splattered all over the ground.
She then proceeded to poke the few that had managed to survive.
That was really fun way to figure out that she can reach deep into the countertop now.
It definitely could have been worse, though.
What if she had dumped my cheesecake onto the ground?!
Yeah. I totally would have cried.
Back to these pork tacos. THESE. ARE. INSANELY GOOD.
Like, I will never be able to eat another taco again that’s covered in store bought taco seasoning after trying these. I never really liked those to begin with anyway. But WOAH. You need to try these.
I am trying to finish this blog post before I eat dinner tonight, and that is so not a good idea.
Looking at these pictures, my brain can’t even handle it.
My keyboard is covered in saliva.
Why, oh WHY didn’t I make these for dinner?
- 4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
- 1 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 1 teaspoon ground cumin
- 1 onion, peeled and halved
- 2 bay leaves
- 1 teaspoon dried oregano
- 2 tablespoons fresh lime juice
- 2 cups water
- 1 large orange, juice it and keep the spent halves
- Corn tortillas
- Sour cream
- Shredded cheddar cheese
- Pico de gallo
- For the Pork Carnitas
- Preheat oven to 300°F.
- Combine all the Pork Carnitas ingredients in a large Dutch oven, including the spent orange halves and juice. Bring the mixture to a simmer over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, for about 2 hours.
- Remove the pot from the oven and turn on the broiler. Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined baking sheet.
- Remove and discard everything from the pot except for the cooking liquid. Place pot over high heat on the stove and boil until the liquid has become thick and syrupy, about 20 minutes. You should have about 1 cup of liquid remaining when it is finished.
- While the liquid is reducing, break up the pork into smaller bite size pieces. Once the liquid has become a syrup, fold the pieces of pork into the syrup. Try not to break up the pork any further. Taste and add additional salt and pepper as needed.
- Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat. Place the pan on the middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes. Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes.
- Serve immediately in a tortilla with all your favorite toppings.
I will rue this day for not making these for dinner tonight.