Wednesday, July 24, 2013

Pati Jinich's Carnitas


Hubby had a birthday recently and I wanted to make him a great dinner that I knew he would really enjoy.  His first choice was this delicious slow cooked Pernil but I didn't have enough time to prepare it so I decided to surprise him with this recipe for Carnitas I saw while watching The Chew a few weeks back.  

I had made Carnitas before, a few times actually and really like the recipe I have been using.  But when I was watching Patti Jinich prepare this on The Chew, I saw her add sweetened condensed milk and I was so curious as to how this changed the flavor that I knew I would be making it soon.  Hubby's birthday was the perfect occasion for this dish.  I so badly wanted to prepare her Salsa Verde as well but could not find any tomatillos in the store when I went.  I will definitely try the homemade salsa verde the next time I make this.  And I will definitely be making these Carnitas again, they were AMAZING!!!   I served it on corn tortillas topped with store bought salsa verde, chopped jalapenos and some fresh cilantro from the garden. For some reason dishes like this, that require assembly , are always a big hit in our house. We like to let the kids get creative and we let them come up with their own toppings- there is a good chance they might have added cheese to these carnitas, probably some Cotija.  I am not about to tell you how many of these I ate though - I think I lost count....enjoy!!!

recipe from The Chew
Ingredients:
1/2  an onion (peeled and coarsely chopped)
1 1/2 cups water
6 garlic cloves (peeled)
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon ground black pepper
pinch cumin
4 whole cloves (stems removed)
1 tablespoon kosher 
1 tablespoon vegetable oil
4-5 pound boneless pork shoulder or butt (cut into 4" chunks; fat on)
1/2 teaspoon kosher  salt
2 bay leaves
1 cup orange juice
2 tablespoons sweetened condensed milk

Directions:
In a blender, add the water, onion, garlic, marjoram, thyme, black pepper, cumin, stemmed whole cloves and 1 tablespoon salt. Puree until smooth.
Set a large Dutch oven over medium high heat. Add the oil and once it has heated up, add the pork chunks and sprinkle the 1/2 teaspoon salt. Brown meat on all sides, stirring and turning for about 10 minutes. 
Pour the pureed onion mixture over the meat, let it come to a simmer and cook for about 5 to 6 minutes. Add the bay leaves and pour the orange juice and sweetened condensed milk into the mixture and stir. Let this mixture come to a simmer, reduce the heat to low to medium-low and cover. Cook, stirring and scraping the bottom of the pot 2 to 3 times, until the meat is completely cooked and can easily fall a part, about an hour and a half. Remove the lid and continue to cook for another 4 to 5 minutes. Scoop the carnitas with a slotted spoon, leaving any fat behind, and serve in a bowl or platter. Can also be shredded with two forks before serving. Serve with tortillas and toppings.

One year ago at this time I made Beer Can Chicken 

Two years ago I made Thai Style Ground Beef  


Linking up to these happening parties!

6 comments:

  1. I looove carnitas but have only tried making one recipe before - I've gotta mix it up and try something new + this looks delicious!!

    ReplyDelete
  2. This looks fab! Visiting from Friday Food Frenzy. Thanks for hosting.

    ReplyDelete
  3. carnitas are great! your version sounds perfectly spiced. :)

    ReplyDelete
  4. I love carnitas too - and love the leftovers even more!

    ReplyDelete
  5. This is a great Carnitas recipe, looks delicious. Thank you so much for sharing with Full Plate Thursday and have a great week.
    Miz Helen

    ReplyDelete

I Love Hearing From You!