Pork Carnitas with Spanish Quinoa

Pork is King. It's that simple. One of my favorite ways to enjoy this glorious meat is simply roasting it. Get your self a roasting pan, fill with about 1/2 cup of water and place evenly cut pork pieces, seasoned with nothing more then salt. Cover with foil and bake @ 375 for 90 minutes. At this point you have 2 choices...The traditional Mexican Carnitas is done by removing the pork from oven and deep frying it in pork fat. This gives it an extra crisp exterior while keeping the meat moist inside. The other choice is finishing it in the oven, simply remove the foil and turn the heat up to 475. Roast another 60 minutes or until all the water is evaporated and the pork fat renders crisp. This I learned from the great Rick Bayless who always inspires me to cook traditional Mexican food.