My new favorite authentic Mexican dish is Carnitas. They are best served fajita-style:
- on a tortilla
- with cilantro
- salsa
- jalapeno
- "Pancho's Cheese Dip"
- fresh tomato
- chopped lettuce
- sour creme
- thin sliced avacado
- and, a major appetite - with a hankering for leftovers (it only gets better). You'll love this recipe even more after it's sat in the frig overnight, and you enjoy them for lunch the next day:
So, here's the unnecessary commentary:
Unless you want to feed 12 - cut the pork shoulder in half. To do this simply cut it along the fat line that intersects the meat in a diagonal stripe above the bone. If you'd like to cook for 12, don't bother and go ahead and cook the whole thing. I find that the half-shoulder fits better in the dutch oven than does the whole. Pictured above is the half, not the whole. If you've cooked pork butts/shoulders before - it will totally amaze you how easily and how quickly it cooks.
Prepping The Egg for this is easy. Light it up for direct coooking with the porcelain grid and preheat to 300 degrees F.
