Day 2 of carnitas leftovers. “Just something James made up.” He’s offering no further details at this time, as he is currently engrossed in Moneyball. But it was really yummy, so maybe eventually he will reveal the recipe.
My first time trying Kimberly Snyder’s zucchini hummus recipe, served with crudités, and it was a huge hit, even at a Super Bowl party with chicken wings and other meaty treats available! My guests were wowed by the Vitamix demonstration (since I procrastinated making it, many of them were present as I made it). They commented on how light and refreshing the dip tasted.
James made carnitas in the slow cooker using organic pork from Whole Foods, based on this recipe from Alaska Cooks (minus the milk!). Guests assembled street-style tacos, and we used the leftover for the next two days for a carnitas enchilada casserole and carnitas tostadas.
Mexico is a mere half hour or so south from us here in San Diego, yet James based his carnitas on a recipe he found online from, of all places, Alaska. Isn’t it ironic. He wanted to use Coca Cola in the recipe, and this is what he found. Works for me! It came out heavenly.