Round two-more sear 
and added some Goat’s Milk Butter and Avocado Mayo for more flavor-not that it needed it but tasted better and basted very well 
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You need a hotter pan and a thinner coat on the meat (I find too much liquid often prevents a good sear). Looks good though
Also reminds me of the grilled cheese “secret”. Using mayo rather than butter
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The crust is 1/4 of a package I found on the clearance rack at Vons for 99 cents…
… which was by itself enough to half-ass a pizza at home.
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Pasture Raised Eggs Cheddar Cheese Omelette, Parmesan-Mozzarella Chicken Burgers
Butternut Squash Quiche and Grass-Fed Milk Yogurt
Kombucha
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Put some bacon in that sauce and I think we’re onto something here
This 
actually crossed my mind, but when I make something for the first time I try to stick close to the original recipe.
I’d already substituted yellow mustard for Dijon, which didn’t precisely land, so I randomly chose and dumped in some Worcestershire and then some soy sauce before calling off any further experimentation.
I was quite happy with the end result.
Sometime next week I’m using the other half of the cabbage for this:
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That looks/sounds good - I think I’m going to also try that. I do really like cabbage, but we haven’t done many recipes outside of the basics.
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tbh I thought I hated cooked cabbage, until my mom served some roasted at Thanksgiving last year.
This was my first spin, and we’re now fans.
(I still loathe sauerkraut)
Oh I can eat sauerkraut just on its own. 
An odd one for me that I had recently discovered - beets. I generally don’t like beets at all. Coat them in olive oil & seasoning and throw them on the grill. I wouldn’t eat them all the time but it definitely makes them edible.
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Looks good 
Turned out really well.
Minor issue…
I just took the empty plate back to the kitchen, where I was reminded that I’d chopped up some cilantro earlier. 
How did you cook the pork? I love some good carnitas.
I cut a 4# pork shoulder / butt roast into large chunks and shallow fried them in lard to brown them.
Then, those went into a slow cooker for ~6 hours with a can of Coca-Cola, chopped onions, smashed garlic cloves, cumin, oregano, salt / pepper, and the juice of one orange and two limes.
Next I shredded that up and finished it two different ways to see which I liked better:
- On a baking sheet, drizzled with melted lard, under the broiler.
- In the air fryer with no additional lard.
The latter was better, but once it started browning it went faster than I thought it would, so I overshot my target.
It was still very tasty, but it should have come out ~2 minutes sooner. Make sure you check it regularly.
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Replace with a glass of bourbon 
Very nice. I bet it was good 
I haven’t attempted carnitas myself yet. I think I will probably throw it on the grill or in the smoker for a bit, then the crockpot. 
