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When Captain makes a request for something specific from the galley, the Kat does her best to comply. Francois has been asking for pulled pork anything for some time now so tonight I broke out the pressure cooker to assuage his cravings. The important thing to remember is that the cut of meat has to be a rather fatty one. I’ve tried to make pulled pork with tenderloin before and the results were a bit dry. You can always fudge the end product with some sauce but since carnitas have that finishing step of broiler or grill I used a small pork shoulder roast this time. Perfectly juicy fall apart at the touch of a fork tender.
So while the pork was cooking, I threw together a tasty go-with. The grilling of the corn kernels brought out an extra sweetness.
…while the addition of lime juice made the perfectly balanced compliment.
Added to that the crunch of red onion and creaminess of an avocado and lots of fresh parsley….and we were ready to dine.
This could have been perfect all on its own but it’s delicious piled into tacos or tortillas or even on a bed of rice as well.
Thank you Corby for the Carnitas inspiration
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