Carnitas

Carnitas is my go-to meat while ordering at Mexican restaurants. I love the saltiness of the pork, and the fact that it isn’t too spicy. I like a little spice, but not the kind that makes me cough and cause a scene…it always happens to me while trying salsa. A little spice attacks the back of my throat and I’m left trying to drink water without choking!

You don’t have to worry about that with this meat. You get a mild, salty, citrus-infused flavor that is to die for. The outside of the meat gets this caramelized crust and the inside is tender as can be. You will be amazed by the end result from so few ingredients! My little brother made this for he and his friends and they all loved it. My hubby & toddler approve too!

I chopped up some potatoes and cooked them in the pot after I took the pork out. They tasted incredible on the tacos and even better with eggs and salsa the next morning!

 

Carnitas Recipe, from smitten kitchen who slightly adapted it from the Homesick Texan Cookbook

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

Avocado slices, chopped cilantro and fixings of your choice

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. Enjoy!