Carnitas

I keep a close watch on Deb’s blog, and everytime she posts something new I feel like I NEED to make it. So when she wrote her latest post “Homesick Texas Carnitas” I quickly looked for any reason to make it! Thankfully I had a small group of friends coming over. It took me a while to find pork shoulder, but found it at Bristol Farms! The recipe seemed way too easy but I am always willing to try new recipes. This will probably be my go-to Carnitas recipe because it was 1. SO EASY, and 2. SO GOOD! I was originally worried because after the 2 hours there was still a lot of water in the pot, so for the last 45 minutes I turned the fire way up. The pork was fantastic. I made about 2.5 lbs for 8 adults and 4 kids, I probably should have made about 4 lbs and had some left over. The meat was definitely good, as it was, but next time I might find something else to add on the side. Or do hand-made corn torillas. yummy! Homesick Texan Carnitascopied directly from SmittenKitchen 3 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes 1/2 cup orange juice 1/4 cup lime juice (from about 2 to 3 limes) 4 cloves garlic, peeled and crushed 1 teaspoon ground cumin 1 teaspoon Kosher salt, plus more to taste Corn tortillas, for serving plus Avocado slices, chopped cilantro and fixings of your choice (we love pickled jalapenos or onions, lime wedges and a bit of slaw) Place the pork in a large Dutch oven or heavy pot. Add the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Don’t touch the meat. After two hours, increase the heat to medium-high and while occasionally stirring and turning the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, turning pieces gently (they’ll be eager to fall apart), only as needed. When pork has browned on both sides, it’s ready. Adjust seasonings to taste and serve on warmed tortillas with fixings.

Leave a Reply

Your email address will not be published. Required fields are marked *