Carnitas Heaven

Our three-pound pork shoulder roast was delicious but My Beloved and I are only two; when we cook a big hunk of pig like that, we get at least two and sometimes three or even four meals from it. This time, I decided to try making burritos as, now that I'm retired, I was missing the wonderful burritos I used to enjoy near my workplace.

I cubed and heated some of the pork, cooked Mexican rice from a recipe my friend Annie sent me from Arizona, and made salsa from Roma tomatoes, onion and a can of green chilies that was lurking in the pantry. Opened a can of black beans, sliced an avocado and some lettuce. Although my local supermarket had flour tortillas, which they call "wraps," I couldn't find real crema so I substituted creme fraiche (tells you something about my supermarket, doesn't it?) and it was quite good. Pile all that into the warmed tortilla sprinkled with a little shredded mild cheese and you have a honest-to-goodness feast! It wasn't as good as Castellito B makes but My Beloved had just returned from an overnight sales trip to Fresno and declared himself to be one lucky guy.