Did I tell you guys that I am going to Mexico in a couple of weeks? My amazeballs hubby surprised me in celebration of a looooong year of working on my book (which is pretty much done thank goodness!) So now all I can think about is beaches and sun and tequila and tacos and chips and salsa and guacamole and braised meat and grilled fish. Mostly I have had carnitas on the brain. like OBSESSED. can’t get them off my mind.

Carnitas

That slow braised spiced orange pork shoulder that has been shredded and then broiled to a crispy perfection- piled in corn tortillas with lots of toppings- they are the best ever! Carnitas are in fact, really easy to make, and fantastic for company because you can make them ahead of time and heat up at the last minute. You can also prepare all of the accoutrements for the carnitas ahead of time and just pop them in the refrigerator until you are ready to serve. Carnitas

The carnitas themselves you just throw in a pot, turn the heat on low and you can pretty much walk away for 3-4 hours. That is my kind of cooking! These are my favorite for tailgating too- I hope you enjoy them with your friends and family this weekend as well.

Carnitas

Carnitas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 2.5lb Pork Shoulder
  • 2 tablespoons vegetable oil
  • 1 container medium Salsa
  • 3 cloves garlic
  • 4 cups chicken or beef broth
  • 4 cups water
  • 2 oranges, cut in half
  • 2 cloves
  • 2 tsp cinnamon
  • kosher salt
  • Accompaniements: Corn Tortillas, Charred Green Onions, Avocado, Radish slices,
Fresh Cilantro, Red Peppers, Limes
Instructions
  1. Put a large, heavy pot over a high flame. Meanwhile season your pork shoulder generously with kosher salt. When the pot is really hot, add 2 tablespoons of oil and put the pork shoulder in the pot, searing the pork on both sides.
  2. Add the container of salsa and three cloves of garlic to the pot. Add the broth and water and bring to a simmer. Turn the heat to low and put a lid on the pot.
  3. Simmer the pork for about 2 hours. Flip the pork and add the oranges, cloves and cinnamon. Cook the pork for one more hour and then remove the pot from the heat.
  4. Transfer the pork to a cutting board and pull the meat away discarding the fat and bone. Shred the meat and reserve in a baking dish.
  5. Put the cooking liquid back on the stove and turn the heat on high. Boil the liquid until it has been reduced to a few cups. Discard the oranges.
  6. Pour the sauce over the meat and stir to combine. You can refrigerate until ready to use.
  7. When you are ready to serve, preheat your oven to broil.
  8. Lay out the shredded pork on a sheet pan in a single layer and broil your meat for about 10-15 minutes or until it’s hot and crispy on the top.
  9. Heat tortillas and serve carnita’s hot with all of the accoutrements.

 

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Categorized: Dinner, Tacos
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Did I tell you guys that I am going to Mexico in a couple of weeks? My amazeballs hubby surprised me in celebration of a looooong year of working on my book (which is pretty much done thank goodness!) So now all I can think about is beaches and sun and tequila and tacos and chips and salsa and guacamole and braised meat and grilled fish. Mostly I have had carnitas on the brain. like OBSESSED. can’t get them off my mind.

Carnitas

That slow braised spiced orange pork shoulder that has been shredded and then broiled to a crispy perfection- piled in corn tortillas with lots of toppings- they are the best ever! Carnitas are in fact, really easy to make, and fantastic for company because you can make them ahead of time and heat up at the last minute. You can also prepare all of the accoutrements for the carnitas ahead of time and just pop them in the refrigerator until you are ready to serve. Carnitas

The carnitas themselves you just throw in a pot, turn the heat on low and you can pretty much walk away for 3-4 hours. That is my kind of cooking! These are my favorite for tailgating too- I hope you enjoy them with your friends and family this weekend as well.

Carnitas

Carnitas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 2.5lb Pork Shoulder
  • 2 tablespoons vegetable oil
  • 1 container medium Salsa
  • 3 cloves garlic
  • 4 cups chicken or beef broth
  • 4 cups water
  • 2 oranges, cut in half
  • 2 cloves
  • 2 tsp cinnamon
  • kosher salt
  • Accompaniements: Corn Tortillas, Charred Green Onions, Avocado, Radish slices,
Fresh Cilantro, Red Peppers, Limes
Instructions
  1. Put a large, heavy pot over a high flame. Meanwhile season your pork shoulder generously with kosher salt. When the pot is really hot, add 2 tablespoons of oil and put the pork shoulder in the pot, searing the pork on both sides.
  2. Add the container of salsa and three cloves of garlic to the pot. Add the broth and water and bring to a simmer. Turn the heat to low and put a lid on the pot.
  3. Simmer the pork for about 2 hours. Flip the pork and add the oranges, cloves and cinnamon. Cook the pork for one more hour and then remove the pot from the heat.
  4. Transfer the pork to a cutting board and pull the meat away discarding the fat and bone. Shred the meat and reserve in a baking dish.
  5. Put the cooking liquid back on the stove and turn the heat on high. Boil the liquid until it has been reduced to a few cups. Discard the oranges.
  6. Pour the sauce over the meat and stir to combine. You can refrigerate until ready to use.
  7. When you are ready to serve, preheat your oven to broil.
  8. Lay out the shredded pork on a sheet pan in a single layer and broil your meat for about 10-15 minutes or until it’s hot and crispy on the top.
  9. Heat tortillas and serve carnita’s hot with all of the accoutrements.

 

Recipe by Heather Christo (http://heatherchristo.com)