Originally Posted by Steve Kroll
This sounds very good, K! I've been making something similar for our "Mexican night" meals that we just serve over lettuce.
I'll have to try your version.
As an aside, I made lots of taco salads this summer with lettuce as the base, no shell. Also this summer I accidentally discovered Chipotle's Burrito Bowls, and said, hmm, I can make these at home. Then I said, hmm, these are just like taco salads, only served hot & minus the rice. I just put lettuce on top so it didn't wilt under the heated layers.
Now back to the Carnitas Casserole. I think I am going to buy a pound of my favorite BBQ take-out chopped pork. I know-- the sacrifice of not making my own. They are up to almost $14/ lb now, but considering they don't use a scale, and it works out to almost two pounds when I've weighed it at home, and considering there is some weight loss when cooking the meat, I think it is a reasonable deal.
The BBQ sauce they offer is vinegar/ chili based, hot or mild. (Carolina style?)I always ask for the sauce on the side so I can use the pulled pork for whatever, usually tacos, burritos fried rice. The bonus is it's slow smoked over cherry/ hickory woods and it comes with already crispy edges. I think this will work quite nicely with this casserole.