Glorious Carnitas

I have said it before and I will say it again – my next door neighbor Ben, is by far and away one of my best customers.  He always likes what I cook, has a huge appetite and likes a wide range of food.  Having him over always gives me an ego boost and usually means I don’t have to find tupperware to hold any leftovers!  However, when I made these carnitas and tested them out on him, I knew they were on a whole other level.  The recipe serves 8 but at the end of the night there was nothing left in the plate…and there were only 3 other people eating besides Ben!  They are indeed the perfect carnitas.  Tender, crispy and juicy, flavorful and not greasy – carnitas nirvana.  I got the methodology from Cook’s Illustrated – braise the meat for a long time, cook down the cooking liquid to a glaze, then toss the meat with the glaze and crisp it up under the broiler.  This method makes these carnitas perfect for making ahead.  Yes, pretty time-consuming but not at all labor intensive and absolutely worth it.  The recipe calls for a 4 pound pork butt (often Boston butt – why people why???) roast.  Unfortunately my local super market has only been selling gargantuan 9 to 10 pound roasts so I had the pleasure of hacking one in half early in the AM so I could get it braising.  Just another joy of cooking!

Me and the beast wrangling at 7am

Me and the beast wrangling at 7am

You can serve these delicious carnitas on their own or as part of a taco filling.  I paired them with rice and beans and as many hot sauces that can fit on our table.  Happy fiesta Friday!

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Carnitas (printable version at the end of the post)

Inspiration:  Cook’s Illustrated
Special Equipment:  none

  • 3 1/2 to 4 pound boneless boston pork butt roast, cut into 2 inch pieces
  • 2 cups water
  • 1 onion, peeled and halved
  • juice of 1 lime
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 2 bay leaves
  • 1 orange, halved

Preheat your oven to 300 degrees.  In a large dutch oven place the pork, water, onion, lime juice, oregano, cumin, bay leaves and salt and pepper.  Using a strainer, juice the orange over the mix in the dutch oven, catching the seeds.  Throw in the juiced orange halves for good measure.

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Over high heat bring the liquid to a boil, then cover and place it in the oven.  Bake it in the oven for 1 hour, carefully stir the pork around and then bake it for another hour.

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Use a slotted spoon to remove the pork and set it aside in a bowl to cool.  Use that same spoon to scoop out the onion, orange halves and bay leaves and trash them.  Place the dutch oven over high heat and cook the liquid over high heat.  Stir it pretty frequently – you want it to reach a glaze like consistency so cook for about 10-12 minutes.  If you over cook it just rehydrate with a little water.

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When it’s done turn off the heat and start shredding the meat.  Use two forks, or just your fingers, and break each piece in two or three large pieces.  You don’t want it super shredded, you want bite size chunks.  Stir in the glaze and season it with salt and pepper.  At this point you can let the mixture cool, cover and put it in the fridge for a couple of days (if you do make it in advance take the meat out of the fridge an hour before you want to serve it so it can come to room temperature).  When you are ready to finish the carnitas, heat your broiler.  Line a cookie sheet with tin foil and then place a baking rack over the foil.  Place the glaze covered carnitas on the baking rack and put it in the broiler.  Broil for 5 to 7 minutes, flip the pieces and then broil for 5 to 7 minutes more.

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Carnitas

  • Servings: 6-8
  • Print

Special Equipment:  none

  • 3 1/2 to 4 pound boneless boston pork butt roast, cut into 2 inch pieces
  • 2 cups water
  • 1 onion, peeled and halved
  • juice of 1 lime
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 2 bay leaves
  • 1 orange, halved

Preheat your oven to 300 degrees.  In a large dutch oven place the pork, water, onion, lime juice, oregano, cumin, bay leaves and salt and pepper.  Using a strainer juice the orange over the mix in the dutch oven, catching the seeds.  Throw in the juiced orange halves for good measure.  Over high heat bring the liquid to a boil, then cover and place it in the oven.  Bake it in the oven for 1 hour, carefully stir the pork around and then bake it for another hour.

Use a slotted spoon to remove the pork and set it aside in a bowl to cool.  Use that same spoon to scoop out the onion, orange halves and bay leaves and trash them.  Place the dutch oven over high heat and cook the liquid over high heat.  Stir it pretty frequently – you want it to reach a glaze like consistency so cook for about 10-12 minutes.  If you over cook it just rehydrate with a little water.  When it’s done turn off the heat and start shredding the meat.  Use two forks, or just your fingers, and break each piece in two or three large pieces.  You don’t want it super shredded, you want bite size chunks.  Stir in the glaze and season it with salt and pepper.  At this point you can let the mixture cool, cover and put it in the fridge for a couple of days (if you do make it in advance take the meat out of the fridge an hour before you want to serve it so it can come to room temperature).  When you are ready to finish the carnitas, heat your broiler.  Line a cookie sheet with tin foil and then place a baking rack over the foil.  Place the glaze covered carnitas on the baking rack and put it in the broiler.  Broil for 5 or 6 minutes, flip the pieces and then broil for 5 more minutes.

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