I’m going to let you in on a little secret… ready?
I love Mexican Food. Love is an understatement. I love the spices, the juicy flavorful pork, the peppers, the sauces, the rice… I love it all.
Carnitas is no exception. The best thing about this Carnitas recipe is the fact that you can grab a handful of tortillas and dinner is served. Of course, I like eating mine with beans & a handful of jalapenos. Living life on the edge, you see.
According to The Homesick Texan, Carnitas, which means little meats in Spanish, come in several guises. Some people serve it stringy, like pulled pork. Some people serve it in huge chunks, with bits of bone still attached. And some serve it in smaller cubes, perfect for popping in your mouth. Though no matter how it’s presented, it’s always succulent slow-cooked pork that’s tender on the inside and crunchy on the out.
I’d have to agree and I am the type of person that likes my carnitas in pieces, no bone please.
This is one of my favorite recipes for Carnitas. I hope you enjoy!
Carnitas (adapted from Diana Kennedy)
3 pounds of pork butt, with plenty of fat
1 cup of orange juice
3 cups of water
2 teaspoons of salt
1. Cut pork into strips (three inches by one inch), add to a large pot with the liquids and salt. Bring to a boil and then simmer uncovered on low for 2 hours. Do not touch the meat.
2. After two hours, turn heat up to medium high, and continue to cook until all the liquid has evaporated and the pork fat has rendered (about 45 minutes). Stir a few times, to keep pork from sticking to bottom of pan.
3. When pork has browned on both sides, it’s ready (there will be liquid fat in the pan). Serve either cubed or shredded (pork will be tender enough that just touching it will cause it to fall apart).
Goes very well with a green salsas and avocado!