Carnitas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: One 4-5 lb. bone-in pork shoulder/butt
2 poblano or Anaheim peppers, seeded and sliced
1 medium yellow (Spanish) onion, roughly chopped
4 jalapeno peppers, seeded and sliced
Rub:
2 tsp cayenne pepper
2 tsp cumin
Salt and pepper
Braising Liquid:
2+ cups chicken or vegetable stock
2 limes zested and juiced
1 orange, zested and juiced
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Directions: |
Directions:Throw the peppers and onions into a heavy pot, with a lid, that can go in the oven. Make sure the pot is large enough to give the roast plenty of room for the heat of the oven to crispen and carmelize the outside of the roast for the latter step.
If you have a bone-in roast cut it down into sections but keep the bone in the pot. Salt and pepper the meet liberally. Mix the cayenne and cumin and liberally spread all over the roast. Place the roast over the onions and peppers.
Pour the braising liquids with the zest around the roast. Your liquids should be about 3/4th of the way up the meet. Cover with and oven safe lid or foil and roast at 275 F for 4 - 5 hours. Baste occasionally.
When the pork is fork tender remove the lid, turn the temp up to 450 º F and let the surface crisp for about 15 - 20 minutes. Remove the meat to a serving vessel and reserve the veg and the broth. Remove the exterior fat from the meat and shred the meat with a fork. Top the meat with the reserved veg and some of the braising liquids.
Serve the meat with warmed corn and or flour tortilla with toppings such as guacamole, pico de gallo, sliced radishes, sliced cabbage, jalapenos, hot sauce, lime wedges and fresh cilantro. |
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Number Of
Servings: |
Number Of
Servings:many |
Personal
Notes: |
Personal
Notes: I learned to make Carnitas many years ago when I lived in Houston. It is a Mexican dish which is typically deep fried after it is roasted and tender. In our homes we don't usually have the capability to deep fry such a bigpiece of meat so roasting at a high temp usually gives the same effect. This is not a pretty dish but incredibly delicious. With most Mexican dishes I like to top with fresh cilantro and I love to serve with guacamole, pico de gallo, fresh vegetables, refried beans or frijoles ala charra.
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