Pork Carnitas and a Spewing Toddler

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What. A. Day. Henry and I got up this morning with the kids and got us all ready to take a day trip to Silver Falls State Park. We packed a lunch, water, jackets, and the video camera and set out. During the drive, the toddler whined and fussed. We figured he just didn’t get enough sleep and that once he took a nap, he’d wake up and be his usual, sunny self. Wrong. 15 minutes away from Silver Falls and the toddler starts throwing up. Our executive decision is to turn around and drive home. The four year old was crestfallen.

What a disappointing day. More throw up, trying to explain to a four year old “patience” and “sacrifice,” laundering towels dripping with toddler barf…

So, I think to myself: Gee, Jenn…why don’t you make some pork carnitas? Yeah, normal thought progression, huh? Carnitas in the midst of tears and ruined carpets.

Here it is:

sage, cumin, salt, pepper, Mexican Oregano, New Mexico Chili Powder, several cloves of garlic, one onion, one pork shoulder (bone in, fat cap on), juice of a tangelo, 12 ounces or so of an amber ale. 350 degrees until it’s done.

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