The day before yesterday I made a  Carnitas Recipe from Mark’s Daily Apple.  I cooked it in the Crockpot for about six hours on high.  I wanted to make it more crispy by putting it in the oven, but fabulous husband and I were starving and I quickly made a taco salad with it.  MMMM.

Then tonight, on the stove, I heated up the leftovers (which had been crispified the night before in the oven while we ate the salad).  I added some olive oil and PicoPica Taco sauce (it has some iffy ingredients, but we love this stuff!).

Then I made Zucchini Fritters to go with the Carnitas.

Zucchini Fritters

Ingredients:

2 cups grated zucchini

1 egg

1/2 c almond meal

1/2 tsp. garlic powder

1 Tbsp. Butter

Directions:

Mix ingredients

Heat frying pan and melt butter

Drop large spoonfuls of batter in pan, not touching each other  if possible

Fry up until crispy on both sides.

I ate mine with no sauce, fh (fabulous husband) put organic ketchup on his.  Yum.