Tuesday, July 3, 2012


When I originally posted this, I was too busy fighting The Diva for the last tortilla to grab the camera. This has now been corrected. This is one of our favorite Sunday night dinners and it turns out perfect every time. Actually, after guac, this might be my favorite mexican food, ever.

Carnitas are slow-cooked pork pieces that have been pan-fried to a crisp. You can make it with pork butt - which is actually pork shoulder. Feeds 5.

2lbs boneless fatty pork butt, cut into 2-inch pieces
a few tbsp vegetable oil
1-1/2 cups water
1/2 orange, cut into quarters
1 small white onion thinly sliced, plus extra for garnish
4 garlic cloves peeled
1 tsp dried oregano
1 tsp salt
2 bay leaves
1 tbsp sweetened condensed milk
1 package 6-inch tortillas
a handful washed chopped cilantro

Put all the ingredients except tortillas, extra onions and cilantro in a wide 6-7 quart heavy pot (don't worry if pork is not completely covered) and bring to a boil, skimming surface as necessary to get rid of the foam that rises to the top.

Reduce heat to medium and simmer vigorously, stirring occasionally, until the pork is tender and the liquid has completely evaporated, about 1-1/2 hours.

Discard the orange and bay leaves. Lower the heat and continue frying the pork in the fat left in the pan, stirring frequently, until golden brown, about 15 to 20 minutes.

Serve on corn tortillas; top with white onion and cilantro.

No comments: