Recipe

Carnitas Recipe

	Plot_thickens / All my dishes 2 years, 3 months ago A slow-cooked dish with minimal effort, this Carnitas recipe will yield huge raves! Prep:30m Cook:150m Servings:12	Plot_thicke
	carnitas pork easy weekend cheap

Does this look good? Yeah! / Nope

Fans

greekgirrr

26tri

shepherdre

marges

raelene195

fizzle3nat

borius

Ingredients

Pork Shoulder & a pot big enough for it

oil or fat

1 onion, chunked

double-handful of carrots

single-handful of celery

3 - 6 cloves of garlic

smidge of salt & pepper

2 - 3 C chicken broth

1/4 t Oregano

1/4 t chili powder

1 t cumin

1 bay leaf

a couple of the 'MILD' ortega canned chilis - more if you like it chili-er. if you're not a wuss like me, use a more fiery pepper. Be It Known, however, that it will disintegrate into the sauce and the entirety of the pepper will become part of the carnitas.

Directions

Slosh in some oil and heat your pan.

Brown every side of the pork -- the browner the pork is, the better. No, really, we're talkin' almost black here. I put the lid on and go do something else so I don't peek -- something like five or ten minutes per side. Heavy brownage!

Now that it's all a beautiful crispy brown, stop picking bits off for 'testing' and pull the meat out, then throw in the onion, carrots, and celery and sautee.

Glug in the broth and the S&P.

Lob the meat back in and simmer for an hour or two. (At this point, it's "Pork Roast", but continue for Carnitas:)

Dump the remaining ingredients over the meat, turn it once, and either:

Simmer for another hour, turning once OR

Bake at 350 for an hour (my fav) OR

Crockpot for 3 hours on high, turning once

This part is optional: let cool, remove bay leaf, debone, and defat everything.

Shred meat if you haven't yet while defatting and simmer the meat with the seasoned broth so it absorbs into the delicious carnitas.

Snarf the results. I try to lay out ingredients during the last 5-minute simmer so I can snarf a full (taco) (salad) (whatever) insted of just burning my lips on the edge of the pan. Heh.

Notes:

For insanely tasty crunchy munchage, add a last step of tossing the carnitas onto a big ol flat pan and broil the benoinkers out of 'em. Flip at least once to get all the benoinkers broiled. The black crunchy bits are the best.

Instead of spices, add BBQ sauce to the simmer at the very end and you'll have exquisite Pulled Pork Barbeque.

Add a chicken to the last hour of cooking with some (okay, one, I'm a total wuss) nice Pasilla peppers and you'll have fantastic Tamale filling.

Cut your pork in half and remove a piece it after it's tender, before the spices go in and get your roast on while the goodness that is Carnitas is evolving. Yes!

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Comments

borius 2 years ago said:
Now THAT is what I am talking about. I am so glad that I am not the only one that has a smile shaped burn mark on my face from gnawing on the edge of my Dutch oven and burned off fingertips from "testing" the browned bits. One of the best posts I've seen! Thanks. Carnitas this weekend! YIPPEEE!
Mark

borius 1 year, 12 months ago said:
Carnits Tacos w/ NFL was Sunday dinner. The fam loved it. Thanks for the recipe. Easy and very good.
Mark

plot_thickens 1 year, 11 months ago said:
I'm so glad you liked it, thank you!

greekgirrrl 1 year, 9 months ago said:
Love it!

26tri 1 year, 8 months ago said:
I'm a college student and made Carnitas for my friends over Spring Break. They were awesome and everyone loved it. AND, it was so easy to do. Definitely a favorite of mine.

plot_thickens 1 year, 8 months ago said:
Yeay! We loves the pig! Congrats, 26tri!

marges 1 year, 7 months ago said:
This is great for the low carbers too. Carnitas rock!

shepherdrescue 1 year, 4 months ago said:
This ROCKS!! The dark roasted brown bits are the absolute BEST!

fizzle3nat 10 months, 1 week ago said:
I LOVE carnitas! They are so tender and delicious. Some that I've had here have even had the meat quick sauteed so that the tender meat gets nice little crispies on it. Yum! Great post! - Natalie

barbiemensher 9 months ago said:
Yeah, any recipe that calls for sloshing, glugging, lobbing and snarfing is a keeper. ;)

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