Pork N Oats

Not lunchmeat. A while back, I stumbled across a recipe for carnitas, which as far as I can tell is Spanish for meat things. I’m not a primaltologist, but it looked interesting, so I made it while MJ was off on a trip. Most excellent. When she came back, I made it for her. Major fail. The first one was fork-tender in an hour. This one was still awash in water an hour and a half later, despite the fact that the interior temp of the meat was 180F.*

That’s not the point of the story. The point is, I had a cup of what was essentially pork broth left over, so the next morning, I used it in oatmeal.

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of pork broth from failed carnitas experiment, salt.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the potato when you take it off the stove..

Results: Outstanding. Not overly porky, and the cumin gave it some nice spice. Not sure I want to ruin a two pound pork roast before breakfast, but I’ll be definitely on the lookout for a less Heath-Robinson way of preparing it.

Rating: *****

*So it wasn’t fork-tender. It was, however, food-processor-tender


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