Carnitas from Hot Sauce Blog, frijoles negro from a handwritten, photocopied recipe handed out at Harris Farm Markets.

Served with guacamole (Don’s recipe) and salsa fresca (again, Don’s recipe) and loads of sour cream.

It was the first time we’d tried this with pork neck and it is infinitely superior to pork shoulder – needs longer cooking time, but is amazingly, wonderfully tender.

23.10.10

Cooked by: Don

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