Carnitas

A few weeks ago we were watching a cooking show on PBS.  This chef was in Mexico walking around the streets in the market areas.  He was on a journey to find the Carnitas vendors.  As he described this amazing sounding taco I was hooked!!!! After eating the "street taco", as it is sometimes called, he then traveled back home to show how easy it is to make. 

I had to make them!!!  But in this case my terrific husband made them.  For me for Mother's Day!  Thanks honey!!  They were amazing.  And the recipe is a KEEPER!!!!!



What is carnitas? Carnitas, translated “little meats” or simply Mexican pulled pork is a type of braised or roasted pork in Mexican cuisine. The type of pork used is usually the front or pork shoulder and are cooked for a very long time, sometimes the entire length of a day. These taco cart kings are moist, juicy, rich in flavor, all the while remaining tender on the inside and crispy on the outside. The long cooking process for carnitas means that many families only make carnitas on special occasions.  But, since we don’t have all day to cook, this recipe is perfect for you to make at home. Even though it still take 2-3 hours to cook, I am sure you will not be disappointed spending some time in the kitchen!!!!!
I searched the web for carnitas and found many different recipes.  I was very pleased with the one Brant made. We ended up using a bone-in pork butt(shoulder).  Many call for boneless, but we think any cut of meat with the bone-in gives it more flavor.

So are you ready to make some carnitas?  Let's do it!!!!

Ingredients:
3 1/2 to 4 lb bone-in pork butt(shoulder)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1 small onion, peeled and halved
2 bay leaves
1 teaspoon dried oregano(Mexican oregano if available-a must I think!)
2 tablespoons lime juice
2 cups water
1 medium orange, halved
soft corn tortillas, warmed

Toppings:
lime wedges
minced white or red onion
fresh cilantro
thinly sliced radishes
sour cream

***Mexican oregano-in our grocery store on the spice/baking aisle there is a section with small packets of Mexican spices.  I felt like this recipe had to have the Mexican flavor for sure!!!!

Tips:

• When carving the meat, don’t remove ALL the fat, just the large pockets.
• Make sure to check the pork at the two hour mark, if the pork doesn’t easily fall off the fork, place it back in for a little while and check again every 15 minutes.
• Serve with a delicious homemade guacamole, chips and salsa or whatever you like with tacos.
• Be sure to try at least one taco with onion, cilantro, and lime juice… the flavor combination is AMAZING!!!!!!!
• I prefer the corn tortillas for a more authentic taste.  Brant and the boys tried both.....they prefer flour. 

Directions:

Step 1	Preheat oven to 300 degrees and place rack in lower-middle position.
Step 2	Place dutch oven (or oven safe large pot) on stove over medium-high heat and combine: pork, salt, pepper, cumin, onion (halved), bay leaves, oregano, lime juice and water until the liquid comes just over the meat.
Step 3	In separate small bowl, juice the orange completely. Strain juice into pot to remove seeds. Add juiced orange halves to pot.
Step 4	Bring liquid to a simmer, stirring occasionally. (Time depends on temperature of other ingredients, feel free to place the lid on to speed this step up.)
Step 5	Cover pot and place in preheated oven for 2 to 2.5 hours flipping pork pieces once half way through. Cook until meat is "fork-tender" and easily falls apart when poked with a fork.
Step 6	Remove pot from the oven and set oven to broil.
Step 7	With tongs or slotted spoon transfer pork pieces to a large bowl to rest.
Step 8	Using a slotted spoon, remove onion, bay leaves and orange rinds from liquid and throw away.
Step 9	Place pot on stove over medium-high heat, stirring frequently, for 8-12 minutes. Cook until liquid is reduced to about 1 cup and is almost syrupy.
Step 10	Using two forks, pull each pork piece in half.
Step 11	Pour reduced liquid into bowl and toss with pork.
Step 12	Taste a piece of that amazing pork and salt and pepper to taste.
Step 13	Line a 13"x18" baking sheet with a wire rack and spread pork pieces over top rack making an even layer.
Step 14	Place baking sheet in oven in lower-middle position and broil for 10-15 minutes, flipping pork with spatula or metal tongs halfway through. (Broil meat until well browned, but not burnt)
Step 15	Enjoy immediately with warm tortillas, onions, cilantro, and a squeeze of lime.

Hope you get a chance to enjoy some carnitas very soon! I know it is now one of my new Mexican favorites!!!!
Source: Think eats