Gourmet Chef Wannabe 2018 — photo 18 of 34: My first time making (and eating) carnitas. Because I didn’t cook the entire pork shoulder in carnitas spices, I made a marinade to soak the pulled pork in overnight. The liquids included orange, lemon and lime juices, as well as Mexican Coke (made with cane sugar instead of corn syrup). Herbs and spices included Mexican oregano, cumin, cilantro, salt, pepper, onion and garlic.
To make the carnitas, I fried small batches of the marinated pulled pork in oil at high heat in a cast-iron skillet to make the meat somewhat crispy. After plopping the meat on a taco-sized flour tortilla, I piled on Tillamook sharp cheddar cheese, fresh tomato, salsa, lettuce, Tillamook sour cream, and a chive garnish. May 2018.
Camera used: Olympus OM-D E-M5 with Olympus 12-100mm f/4.0 zoom lens.
For further details about the story behind this photo, see the related article Lovin’ That Pulled Pork!.