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| Name: | Carnitas | Contributor: | Tony Wright |
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| Description: | Carnitas (Little pieces of pork) | Posted: | 2001-04-05 |
| Key words: | pork, Mexican | Category: | Main Dishes |
| ID: | 188 | Updated: | 2005-11-26 13:17:49 |
| Ingredients: | 4 Tbsp olive oil (traditionalists (my mother) would use 4 Tbsp lard)
3 lb pork cut into 1.5" - 2" cubes (shoulder or county style "ribs", this could be boneless) 1/2 onion, coarsely chopped 1/4 tsp dried marjoram 1/4 tsp dried tyme 3 bay leaves, broken into large pieces 10 peppercorns crushed (or coarsely ground 1-2 tsp) 1 orange, cut in 1/8's (one could use 1 cup of orange juice) 1 cup milk salt Optional spices and herbs: (Some would consider these optional, I don't.) 1/4 tsp cumin 1/4 tsp cinnamon 1/4 tsp cayenne or chili powder Fresh chopped cilantro tossed in at the last moment. |
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| Preparation: | In heavy fry pan, fry the pork in the oil to brown it.
Add onions and continue frying for another 8 or so minutes. If onions brown, remove them. Add all the other ingredients. Cover and simmer for 20 minutes or so. There should be plenty of liquid. Uncover and increase heat. While evaporating the liquid, stir and coat the pork pieces. When liquid is evaporated, continue stirring and coating until the pork approaches crispy on the outside, but soft in the middle. Serve with corn tortillas, hot sauce, and guacamole. |
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| Notes: | I've seen two basic versions of carnitas. One is from the SW (New Mexico)
where cooked stringy pork is fried. The other is more Mexican and involves pieces of pork and oranges. |
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