Carnitas

[DT Sante Fe]

Hi,  Someone posted a recipe for pork carnitas  a while back but I cant seem to find it. This particular recipe used milk. Anyone remember seeing this and save it?
 
Or do you have a good recipe for carnitas?

[GrizzlyTaco]

Carnitas are just pulled pork. Use a pork butt with all the fat left on it. Get some liquid smoke and rub it all over the pork butt, then make a dry rub using equal parts of: salt, black pepper, garlic powder, onion powder and cumin. Then rub dry rub all over pork butt and place in a roasting pan along with 2 to 3 cups of water in the bottem of the pan. Cover pan tightly with foil and bake at 300* for 5 to 6 hours til pork pulls apart with a fork. If you check it sooner and its not done make sure you replace the foil and make sure its on tightly. When its done serve it on tortillas with chopped onions, cilantro and your favorite salsa.
Enjoy.........Grizzly Chef

[JohnandLeann]

Yummers Grizzly!

[DT Sante Fe]

Carnitas are just pulled pork. Use a pork butt with all the fat left on it. Get some liquid smoke and rub it all over the pork butt, then make a dry rub using equal parts of: salt, black pepper, garlic powder, onion powder and cumin. Then rub dry rub all over pork butt and place in a roasting pan along with 2 to 3 cups of water in the bottem of the pan. Cover pan tightly with foil and bake at 300* for 5 to 6 hours til pork pulls apart with a fork. If you check it sooner and its not done make sure you replace the foil and make sure its on tightly. When its done serve it on tortillas with chopped onions, cilantro and your favorite salsa.
Enjoy.........Grizzly Chef

Well, I tried it a little diferent this time. I cut up 2 Lbs of pork butt in about 1 inch cubes, rubbed with  salt, pepper, cumin, ancho chili powder and six cloves of garlic, let it marinate for one hour.
 
Browned the pork really well in a hot dutch oven in bacon grease. (pork fat rules!)
 
Added one can chicken broth and one can cola, simmered for one hour with the lid on and another with the lid off till the liquid evaporated.
 
Served on flour tortillas with cilantro, onion, salsa and avocado
 
Yum

[mgwerks]

DT - that's pretty close to the way I learned to make carnitas down here around the border.  Definitely different than pulled pork, and never use liquid smoke.  They are real treat for those in the know. Very popular in South Texas and much of Mexico, and everyone makes theirs a little different. I picked up the milk trick through an abuela on the border, it helps the browning and crispiness.

INGREDIENTS
1 t salt
1/2 t fresh ground black pepper
2 t dried Mexican oregano
1 1/2 t cumin
6 garlic cloves
2 T vegetable oil
2 chiles arbol (4 if you like more heat)
2 lb. pork butt, cut into bite-sized chunks
3 T lard, shortening, or my choice - bacon grease
1/4 cup milk

METHOD
Haul out the sacrificial pork butt, a clean cutting board, and a sharp knife.

Cut the meat into big chunks, following the muscle lines. Separate the bone (if any) and any silver skin and gristle from the meat.

Cut the pork butt into bite-sized pieces, trimming off any chunks of fat (save the fat for sausage use or rendering).

Now break out the spices. Clockwise from 3:00 - chiles arbol, minced garlic, salt, black pepper, Mexican oregano and cumin.

Combine the first 6 ingredients in a molcajete, mortar and pestle, or food processor. Grind or whiz it around until you have a smooth mixture, and empty it in a large bowl. Set aside. Put your cubed pork into the bowl, and mix well until all meat is thoroughly coated. Cover the coated meat and let it sit out for about 30 minutes.

Melt the lard/shortening/bacon fat over medium heat in a large covered skillet or Dutch oven. Dump in the pork and sear the meat quickly, then reduce to a simmer and cover. Cook for about an hour, stirring a few times to help the browning and prevent sticking.

After an hour, add the milk, uncover and raise the heat to medium-high. Simmer until most of the liquid is gone, stirring and scraping up all the goodies off the bottom of the pan. In 15 or 20 minutes, the pork should be all brown and a bit crispy on the outside, and tender and yummy on the inside. Drain.

Caranitas is very versatile. It can be served as an entree, or shredded for enchiladas, or served my favorite way - in a steamy flour tortilla with grilled onions, avocado slices and pico de gallo!

[thebecks]

"the pork should be all brown and a bit crispy on the outside, and tender and yummy on the inside."

My favorite, too.

[debbiedee1957]

Great with the photo's!!!!!!!