From:The Best of Cooking Light 9 (March 2008)
“Carnitas” is Spanish for “little meats.” This dish is simply small bits of port that simmer for a long period of time until tender. Carnitas are usually eaten with salsa or over a bed of rice. They can be used as a filling for tacos in place of ground beef. You can also make burritos with grated jicama, sliced roasted red peppers, and chopped avocado wrapped in soft corn or flour tortillas.
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