Friday, January 3, 2014
Today I'm sharing with you an authentic recipe for Pork Carnitas. These carnitas are TO DIE FOR!! My husband asks me to cook these for him on a weekly basis. Cooking 4-5 pounds of pork makes a lot so I like to use the meat for other dishes as well. You can easily freeze 3-4 cups of the pork and use later for enchiladas, chalupas, pork nachos, or even put some on top of your huevos rancheros. ;)
4-5 pounds of boneless pork shoulder or pork butt cut into 2 inch cubes with fat still intact.
3/4 cup orange juice
1/4 cup lime juice
4 cloves garlic
2 teaspoons ground cumin
2 teaspoons salt, plus more to taste
For serving: corn tortillas, cheese, southwestern slaw, and salsa.
Place pork in a heavy bottomed pot. Add the orange juice, lime juice, garlic, ground cumin, and salt. Then add just enough water to cover the top of the pork.
Bring to a boil and reduce the heat to simmer. Simmer uncovered, without stirring, for two hours.
Increase the heat to medium high and stir the meat occasionally. The more that you stir the meat the more that the meat starts to fall apart.
Continue cooking until all the water has evaporated, about 45 minutes, leaving only the pork fat. Let it fry, turning as needed, until the meat is crispy and browned.
Add salt as needed and serve on corn tortillas. Before placing the meat in the tortillas make sure you wrap about 6 in damp paper towels and heat them up in the microwave for about a minute. If you don't do this the tortillas will crack.
I topped our carnitas with a southwestern slaw kit that I found next to the lettuce in the produce section of our grocery store. It came with a cilantro dressing that was really good.
Source: Buns In My Oven