Carnitas

This recipe is my adaptation of Chef Roberto Santibañez’s carnitas. His cooking method differs from traditional slow cooking, and it doesn't require a lot of fat. I slightly modified the recipe to avoid skimming the foam. I also reduced the amount of fat even more. If the pork is fatty, there is enough fat in it naturally. If you care for good-tasting carnitas, never buy pre-cut/pre-packaged and labeled “carnitas” pork. Choose whole butt or shoulder cut, with or without bone. Carnitas (Spanish for “little meats”) is a dish of Mexican cuisine (state of Michoacán). Traditional carnitas is made by slowly cooking heavily marbled pork shoulder or butt in fat. The same method in French cuisine is called confit. Traditional seasoning and aromatics are salt, chili, cumin, Mexican oregano, marjoram, thyme, bay leaf, and garlic. After 3-4 hours, meat pieces become tender and juicy, and then they are caramelized on high heat. Carnitas can be pulled apart by hand or fork and used in tamales, tacos, tortas, and burritos.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut pork into ~2-inch cubes and divide all meat into 4 batches.

Step 2

Prepare the rest of the ingredients.

Step 3

Heat oil or pork fat in a heavy skillet on high heat. Cook every batch separately for about 1 minute, constantly stirring, until the pork surface becomes white.

Step 4

Place all pre-cooked pork into a 5-quart pot.

Step 5

Peel and thinly slice onion. Peel garlic. Slice orange, discard seeds. Add them and the rest of the ingredients to the pot.

Step 6

Cover the continence of the pot with COLD water, mix, and bring to boil. Reduce the heat to low, and let simmer uncovered for about 2 hours.

Step 7

Discard the orange slices and bay leaves. Most of the liquid should evaporate by this time.

Step 8

If not, transfer pork pieces to a bowl and let the liquid continue cooking, often stirring, until thick. Then add it back to the meat. At this point, you can add your favorite sauce for additional flavoring. Carnitas can be cooked to this stage in advance and refrigerated until serving.

Step 9

For serving with side dishes: preheat oven to 450F. Transfer carnitas to an oven-proof baking dish and brown uncovered in the oven for about 20 minutes.

Step 10

For tamales: mix with some sauce (1 cup of Basic Ancho Adobo for 2 pounds of cooked carnitas) and shred with a fork.

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