Friday, March 9, 2012

Carnitas



It's Friday! Time for another Your Recipe-My Kitchen post.

I am not good at getting my posts up on a timely basis.  Here is an example of that, this dish was so good and I couldn't wait to share it but I never got around to it and then I went ahead and made it again.  So yes this has been sitting in my camera for a very long time.  We thoroughly enjoyed this great Carnitas recipe from Smitten Kitchen so much so that like I said, we made it twice.  There was one challenge for me in this recipe and that was keeping my pork from shredding.  The picture above is from the first time we had the carnitas, I know carnitas are suppose to be kept in chunks but the second time we just gave in and let it shred.  Here is a picture of our second feast along with all our 'fixins.


We served them with corn tortillas, avocado slices, cilantro, tomatoes, onions, cotija cheese and cheddar (the kids like the cheddar)  jalapenos, sour cream (actually Greek yogurt but I keep that a secret around here) an array of hot sauces and hubby made pico de gallo.  


A trick to getting your kids to eat - let them build their own food - my kids always love that!  Enjoy!!

recipe from Smitten Kitchen
What you need:
2.5 -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 garlic cloves, crushed
1 teaspoon cumin
1 teaspoon Kosher salt, plus more to taste
corn tortillas
toppings of your choice (see above for our choices)

What you do:
Add the pork to a large Dutch oven or heavy pot. Pour in the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat. Bring the liquid to a boil and then reduce the heat and simmer uncovered for two hours. Don’t touch the meat. Just walk away.
After two hours, turn the heat up to medium-high and occasionally stir and turn the pieces, continue to cook for about 45 minutes, or until all of the liquid has evaporated and you are left with the rendered pork fat. Let it sizzle in this fat long enough to brown at the edges, turning pieces gently to keep in chunks ( we let it fall a part the second time - its equally as delicious this way too.)
Continue cooking until the pork has browned on both sides. Adjust seasonings to taste and serve on warmed tortillas with fixin's. 



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5 comments:

  1. i love love love carnitas - will definitely be trying these soon!

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  2. I would definitely just go with the shredded version...as long as it tastes good! And it looks like it does!

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  3. The first pic looks great, but the other 2 aren't showing up for me.

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  4. This looks yummy! Your newest follower! Can you please post on my Taste This Thursday Party!?

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