One of the benefits of subscribing to Marin Sun Farms Meat Club CSA is that it encourages one to browse for suitable recipes to use for that unfamiliar cut of meat. I've done a variety of roasted pork in the oven, but found that I should probably find something more interesting to cook. Luckily I came upon David Lebovitz's carnitas recipe, which was simple and easy to reproduce. To pair with the carnitas, I prepared a quick pico de gallo with onions, garlic, tomatoes, cilantro, and lemon juice. It was a fantastic lunch.
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