Monday, May 7, 2012

Carnita's for taco's or ...


OK, so Saturday was Cinco de Mayo, and I screwed up on getting this posted in time. I really had every intention of posting some Mexican recipes in time for Cinco de Mayo, but real life got in the way and here I am, a little  late with my recipe for Carnita's. But that's OK, you don't have to wait a whole nother year to make this. In fact I would encourage you to hie down to your local supermarket and pick up a nice Boston butt roast and some oranges and make this today or next weekend or the weekend after that. This may take a few hours, you don't have to pay attention to the details of cooking it until the final browning stage. Which is a good thing, I mean I have stuff I like to do, and my idea of a great meal on a Sunday is one I don't need to fuss over too much and this one fits the bill. And it tastes great as well. By the way, this is one of the dishes I'll be showing you how to do during my stint as guest chef this month at the Crooked River Grill.

Pork Carnita's

1 large Pork Butts, cut into chunks
water
Salt and pepper
1-2  or more finely chopped jalapeno

2-4  oranges, halved or 1 cup pulpy orange juice




Cut the meat into chunks, about 4 x4 inches or so. In a heavy pan, arrange the pieces of pork in a single layer and cover with water. It’s fine to crowd the pan initially –  the pieces of meat will shrink after some of the fat is rendered. Sprinkle with some salt. Throw in a couple of orange halves as well, and a jalapeno if you like.
Bring to a boil then lower the heat to maintain a gentle simmer while uncovered. It may take around 2 hours for the liquid to completely evaporate. You can also do this in the oven, whatever turns your crank. Or even the crockpot, but in the Crockpot the liquid won't evaporate.
Once all of the water has evaporated, take out of the pot and use a fork to break the meat into smaller chunks, then place the meat into an oven safe pan,


with a little of the rendered fat in the bottom and squeeze the juice of 4-6 oranges over them, sprinkle with some finely chopped jalapeno's, and stir together. Roast until the top of the meat is browned and lightly crispy.

 Serve with some warm flour tortillas, rice and beans.
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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