Tacos with Pork Carnitas, Black Beans and Fresh Heirloom Tomatoes
I’ve more or less made this before, but I got a better (that is, fattier) cut of meat, and half as much. I used the same amount of spices with the meat, and instead of using some much vegetable oil, I just used a splash and topped it with the thick pork skin, so it cooked in its natural juices. Amazing.
For the carnitas recipe, click here.
And the black beans recipe is here.