It's still winter, but let carnitas warm you up
Ah, spring. The promise of sunshine, blooming trees, crunchy new vegetables and the meals that taste the way spring can make us feel: bright, fresh and full of life. While we can’t hasten the arrival of the most hopeful season, we can bring some of that energy into the kitchen with this meal, which makes use of late winter staples, but tastes sunny. Slow-cooked carnitas, scented with smoky cumin, cinnamon and orange, make an easy meal to share with friends. Tucked into tortillas with the colorful crunch of winter vegetables, zippy in a lime vinaigrette and a few drops of salsa—made with dried chilies instead of fresh—and you’ll swear you’re sitting in the sunshine.