Here’s another recipe that’s simple to make, but costs an arm and a leg at the Supermercado:  Pork carnitas.  While you could theoretically make this in the slow cooker for the first part, it’s easier to do the whole thing in the oven.

Start with a big old hunk of pork, the fattier the better.  This usually means cheap bottom roasts.  If you have a boneless roast or one with a bone that you can easily divide, then split the whole piece so it’s only half as high.  In this case, my husband bought a very large roast with a bone right in the middle, so I just extended the cooking times.  I prefer to use cast iron because it’s a very even heat distribution, but any shallow baking pan would do.  Pour enough oil on the bottom so that the pieces won’t stick and then hit it up with salt.  I’m rather liberal at this part, because I won’t add any salt at the end.  Cover the entire pan tightly with aluminum foil and put in a 375° oven for at least an hour, depending on how large and thick a roast you’re using.  The timing here isn’t really critical, so if you get involved with something else for an extra half hour – like Angry Birds – don’t sweat it.

Next you take out the roast, remove the foil and replace in the oven, increasing the temperature to about 450°.  Your meat is pretty much cooked by this time, but you want to allow the fat to dissolve and crisp up the ends.  Again, depending on how thick the roast is, you would go another hour or so – this looks like it’s gonna be another 30 minutes.  Start with the rice about now  (if you’re cooking any).

The last step is to break apart the large chunks of pork and cook for maybe 20 minutes, just to get as much crisp as you can.  Place the pieces in a shallow bowl or serving plate.  Serve with warm corn or flour tortillas, lime wedges and rice.  Salsa isn’t necessary ’cause the pork has so much flavor, but hey, if you’re a salsa kinda family, go for it.  This is a great way to warm up the house and make enough food for a couple of meals – fast and easy leftovers.

¡OLÉ!