As I've written before, I love Panchero's. For those of you that don't know, carnitas are made when you slow braise or slow roast a heavily marbled piece of pork such as the Boston butt. Once this is done, the meat should be tender and easily pulled apart. The the meat is placed in a shallow pan along with some of the rendered juices and roasted at a high heat. The beauty of Panchero's is that
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| The Pieces Of Meat Were Large, Tender and Moist |
the restaurant doesn't have a very large menu, so what they make, they do it well. On this particular day, I decided to avoid the normal lunchtime crowd and headed upstairs for the first time.
There were empty tables with hot sauce on them. If you are a regular reader, you know that I like my hot sauce. These were just okay. The Caliente Verde tasted better, while the Fuego Sauce had more heat to it. Basically, another great meal from the folks at Panchero's.Panchero's Iowa City, Iowa
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