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Carnitas

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 12
  • 20 min
  • 175 min
  • $
Gatheredtable
adapted from The Cuisines of Mexico by Diana Kennedy

Ingredients

  • 3 pounds pork shoulder, skin and bone removed
  • 2 teaspoons sea salt
  • 1 orange, halved
  • 1 onion
  • 1 1/2 cups fresh cilantro (about 1 bunch)
  • 1 jalapeno pepper

Directions

Prep: 1. Halve orange. 2. Cut the meat, with fat, into strips about 2 x 3/4 inches. Make: 1. Place meat in a dutch oven or heavy pot and barely cover meat with water, add salt and halved orange. Bring it to a boil, uncovered. 2. Lower heat enough to bring down to a simmer. Let the meat continue simmering until all liquid has evaporated ~1 hour and 30 minutes. Meat should be cooked through but not falling apart. 3. Lower heat a little more and continue cooking meat until all fat has rendered out of it. Keep turning the meat until it is lightly browned all over ~1 hour and 10 min. 4. Meanwhile, chop white onion, cilantro and jalapeno (deseeded) and mix in a bowl. 5. When pork is done mix with onion, cilantro and jalapeno and serve.

Notes

Notes: The meat will get more evenly cooked if the dish is rather large and shallow. Do not add too much water at the beginning or the meat will fall apart at the frying stage. If the meat is still fairly hard when the water has evaporated, then add a little more water and continue cooking. Choose pork that has a fair amount of fat or you will have to add some lard for it to brown properly.

Goes great with these recipes

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Sliced Avocado
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Mixed Salad with Avocado
Simple Green Salad
Sliced Tomatoes

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