Carnitas

Dedicated to Misslice

It goes like this.

Try to identify which unlabelled jar holds ancho chillis, out of the numerous varieties from Casa Iberica and Victoria Street that have accumulated in the cupboard.

Find the right chilli with the help of Google Images.

Place in grinder, grind, sniff curiously at its strangely figgy aroma, sneeze and weep copious tears for a long time.

Preheat oven to 180C and spend a scant ten minutes preparing hunks of pork shoulder (oh yeah, salt it the day before) for a four-hour braise according to David Lebovitz’s excellent recipe.

 Straight up, or the next day, prepare or otherwise gather together refried beans, guacamole, salsa, sour cream and tortillas. Eat with carnitas.

That’s all.