Thursday, March 07, 2013


Carnitas is basically a Mexican version of pulled pork, slowly braised for hours until the meat falls of the bone and then it is shredded and cooked again over a high heat to crisp it up.  It is terrific served in a taco shell or atop rice and beans.  I think it would also do well in a sandwich or piled high on a plate of nachos.

1 4-6 lb pork butt or "picnic ham"
1 large onion, sliced
3 cups chicken stock (water or beer works as well)
salt and pepper
olive oil
Heat a tablespoon of olive oil in a heavy bottomed pan.  Season pork with salt and pepper and brown the pork for 4-5 minutes per side.  Add onion, a couple teaspoons of oregano, and chicken stock.  Bring up to a boil and cover.  Place in a 350 degree oven for 3-4 hours or until meat is falling off the bone.  Remove from oven and let cool for 30 minutes or so.  Using a fork and tongs, remove fat and any bones, and then pull meat apart.  Serve with rice and beans or you may choose to return the pot to the stovetop and heat over medium high heat frying until meat is golden and crisp on the edges.  Try not to move meat around too much, let it brown.  Serve in tortilla shells with desired toppings.

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