Ingredients: onion, garlic, bay leaves, cumin, chile, pepper, and of course, a pork shoulder.
I've cooked a pork shoulder before. It was so delicious slowly cooked and then shredded put over various dishes.
This recipe is very similar only with a shorter cooking time, less ingredients, and the pork is cut into smaller bites. Honestly, even though the cooking time was shorter and more convinent, I didn't like working with the smaller bites and didn't like the flavor better.
We didn't use the meat right away. In fact, we used it a night later and put it in quesadillas (look for those tomorrow). We used them another time over nachos and it was a tasty dish. But over all I feel this dish is lacking in flavor.
Maybe its because I'm a Memphian and am used to some very flavorful pork, but I was slightly disappointed in this one.
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I guess the pork is not sweet and sour, which is the favorite way of flavoring pork in this country, such as barbecue pork, or chinese take-out like sweet and sour pork. After searching the net (using "Mexican Carnitas"), the mexican way is to add a sour component such as some variety of salsas and/or lime juice. The lime juice version is the first variation in the book. Paul.
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