Camarillo, California

I need to clarify a few things. First, carnitas are heavily seasoned but not flavored. Seasoning is basically salt but flavors mainly come from condiments. I changed out the lard for water lowering the fat content and added orange based on flavors I found in restaarants in Mexico. American tastes have added a tremendous amount of flavor enhancers(spices, chilies, etc. to the dish). You can make this into whatever you want. I prefer it crisped up in a little oil after it's shredded into chunks( and a little extra kosher salt sprinkled over it. If you want more spice add this at this time.

Wow, this is a fantastic recipe! Not the best I've ever had, but this earns my five stars for ease of preparation, short time it takes to make, and taste. I like baked mac & cheese best but sometimes there just isn't time to make it and I really wanted a good go-to quick recipe that I could whip up at any time. This recipe fit the bill perfectly! It was creamy, rich, and wonderfully cheesey; everything macaroni and cheese should be. The Dijon mustard is a nice touch but I don't always have it on hand and you don't miss it. I actually like it better without. As for the evaporated milk, I'm not a big fan of using it so I used light cream (half n' half). You should serve this as soon as the cheese has melted and the pasta has been stirred in. If you heat it for too long and keep stirring and stirring it the cheese will curdle. Not cool. This recipe does make a ton and even though I halved it I still got a lot. Even so it didn't last long! Next time I'll add a bit more pasta since it was a little saucy but other then that it was perfect!

This was very tasty and full of flavor! However, I found the oil amount a bit overwhelming and by the time the potatoes were done they were still swimming in the oil. That's saying a lot considering I almost never find a recipe that has too much fat for me. I will make this again, but with about half the amount of oil and butter. I used olive oil instead of canola because #1, it's healthier, and #2, it adds more flavor and it simply the best for roasted potatoes. Coconut oil would be great as well too. The lemon flavor wasn't extremely strong and didn't give you that punch-in-the-face burst but just lingered in the background, complementing the buttery, crisp and perfectly seasoned potatoes. For a more lemon flavor I'd add some lemon zest and maybe a touch more lemon juice. This is great recipe; the potatoes came out flavorful, tender, and slightly crisp. Talk about yum!