I have been looking for just the right recipe for Mexican style pork for quite some time–ever since I fell in love with the cheese enchiladas covered in pork and salsa verde from my local Mexican restaurant.
Nothing has quite hit the spot. Until these. The word Carnitas means type of “little meat” that has been braised or roasted often after first being simmered. The two types of cooking methods used here are what create a caramelized texture that you don’t just get from simmering pork for a long time. We want that kinda crispy on the edges deliciousness that this provides.
And the flavors….oh, my. They make your mouth have a little fiesta!
In a large Dutch oven (I used my cast iron) combine the following ingredients:
4 lbs. boneless pork butt cut into 2 inch cubes
1 1/2 tsp. salt
3/4 tsp. pepper
1 tsp. ground cumin
1 onion, peeled and halved
2 bay leaves
1 tsp. dried oregano
The juice of two limes and their spent halves
2 c. water
Bring this whole mixture to a simmer over medium heat, and then cover and transfer it to the middle rack of a preheated 300 degree oven. Cook for 2 hours.
Remove from the oven and using a slotted spoon, remove all of the pork to a foil-lined jelly roll pan. Also, remove and discard all the fruits and veggies leaving only the liquid in the pot. Turn the temp up to medium-high and let the liquid in the pot reduce down, cover off, for about 20 minutes.
While the liquid is reducing, use forks to pull the pork apart to smaller chunks, but don’t quite shred it. Spread the pork onto the jelly roll pan and pour the liquid over the top. Broil the meat until the edges are slightly crisp, about 5-8 minutes. Carefully flip the meat to the other side and broil again for another 5-8 minutes.
This is what you’re looking for…
Are you drooling yet?
Serve immediately with all of your favorite taco toppings, or over cheese enchiladas or however it makes your tastebuds sing. And to make meal perfection, don’t forget the Sweet Corn Muffins and Real Deal Refried Beans
Huge shout-out to www.mykitchenescapades for sharing this recipe.
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