Well. Thinking that it would be fun to celebrate Cinco de Mayo with Mexican food, I found a recipe for carnitas that sounded good. Also factoring in something I’d read recently about energy conservation, I decided to cook the pork roast on the convection oven setting of my combination microwave/convection oven. I’ve use it before several times, but never on a roast and particularly not on a pork roast. I grew up in the day when pork was supposed to be cooked until it was almost inedible so that one would not risk the dreaded trichinosis. So, following the directions in my recipe, I thought it might taken an hour or a little more for my little roast. Thank goodness I decided to check the internal temperature after about 45 minutes because it was done, overdone in fact. I was shocked at how quickly it cooked. Gotta say, despite my gross overestimation of the time, fortunately the meat was still edible. Ten minutes more and it would not have been. But the seasoning was exquisite. There’s a nice little Mexican cookbook, The Gringo’s Guide to Authentic Mexican Cooking by Mad Coyote Joe that I’m using to try to learn authentic Mexican foods. Outstanding spice combo for the meat. A rub containing garlic powder, oregano, chili powder,brown sugar, pepper and salt goes on 30-45 minutes before the meat is roasted. Wow…that was good. Will definitely do this again and be much more careful with the timing of the convection oven. I’m going to try some other recipes out of that cookbook soon. Everything I’ve made has been good and seemed authentic.
It was fun…also made some charro beans and margaritas. yum. It is so much fun to try different cuisines. Since my son-in-law is Mexican-American, I’d really like to be able to make some authentic foods when he visits.