Carnitas

My buddy Eli text me a few weeks ago and said “Let’s make carnitas!”  I am never one to turn down cooking with friends especially something like carnitas. We combined our knowledge and looked over many other recipes and put together what we thought were some pretty awesome flavors. SUCCESS!

Carnitas-2

I love cooking with Eli because we tend to geek out in the kitchen. This time, since carnitas take a while to cook, he brought over some cook books and I pulled out some of my new ones and we thumbed through them sharing what foodporn we were looking at!  While we were flipping through the pages the house started to fill with the most amazing aroma. The smell and looking at recipe books was not helping our hunger. The last 45 minutes were the best though!  Browning the meat. Tasting it as it transformed from deliciousness to browned caramelized awesomeness! Damn. I wanna make these again! 

Carnitas-5

Carnitas

Ingredients:

3 pounds boneless pork butt, cut into large pieces at least 2×2 inches in size  
medium garlic cloves, peeled and crushed  
½ cup orange juice  
¼ cup lime juice  
¼ cup bacon fat (grease)  
1 cup water, or enough to cover meat in pan  
jalapeño chile, stemmed and sliced into 1/2 inch rings, seeds removed  
medium onion, skinned and quartered  
1 teaspoon ground cumin  
1 teaspoonkosher salt, plus more to taste  
 corn tortilla, for serving plus  
 cilantro, chopped  
 avocado slices  
 corn tortillas  

Carnitas-1

Directions:

Place the pork in a large Dutch oven or heavy pot. Add the orange juice, lime juice, garlic, bacon fat, onion, jalapeño, cumin, salt and enough water to just barely cover the meat. Bring to a boil, then reduce the heat to low. Simmer covered for the first hour. Take off cover and simmer uncovered for another hour. Don’t stir! Just leave the meat alone. Let it cook.

After two hours, increase the heat to medium-high. You can now stir the meat! Continue to cooking for about 45 minutes stirring occasionally. You want all of the liquid to be evaporated. All that should be left is the rendered fat. Brown cubes in the fat turning gently so they won’t fall apart.

Once pork is browned on both sides, it’s ready. 

Add additional salt to taste if needed. 

Serve on warmed tortillas with your choice or chopped onion, cilantro, avocado, salsa.

Carnitas-4

Carnitas-3

Carnitas
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Ingredients
  1. 3 pounds boneless pork butt, cut into large pieces at least 2x2 inches in size
  2. 4 medium garlic cloves, peeled and crushed
  3. ½ cup orange juice
  4. ¼ cup lime juice
  5. ¼ cup bacon fat (grease)
  6. 1 cup water, or enough to cover meat in pan
  7. 1 jalapeño chiles, stemmed and sliced into 1/2 inch rings, seeds removed
  8. 1 medium onion, skinned and quartered
  9. 1 teaspoon ground cumin
  10. 1 teaspoon kosher salt, plus more to taste
  11. corn tortilla, for serving plus
  12. cilantro, chopped
  13. avocado slices
  14. corn tortillas
Instructions
  1. Place the pork in a large Dutch oven or heavy pot. Add the orange juice, lime juice, garlic, bacon fat, onion, jalapeno, cumin, salt and enough water to just barely cover the meat. Bring to a boil, then reduce the heat to low. Simmer covered for the first hour. Take off cover and simmer uncovered for another hour. Don't stir! Just leave the meat alone. Let it cook.
  2. After two hours, increase the heat to medium-high. You can now stir the meat! Continue to cooking for about 45 minutes stirring occasionally. You want all of the liquid to be evaporated. All that should be left is the rendered fat. Brown cubes in the fat turning gently so they won't fall apart.
  3. Once pork is browned on both sides, it’s ready.
  4. Add additional salt to taste if needed.
  5. Serve on warmed tortillas with your choice or chopped onion, cilantro, avocado, salsa.
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