Pork Carnitas for Sunday Lunch
- on our way to pork carnitas
Pork belly, cooked in the slow cooker with Merridale Cider, rosemary, bay leaves, s&p. Refrigerated ovenight, then meat shredded by hand, and the cooking liquid strained and reduced to a thin syrup. Meat and syrup broiled until crispy and brown.
served in tortillas
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