Carnitas

I love carnitas. There is so much flavour. This version is a more of a Tex-Mex recipe than my version which is cooked in lard. Both are delicious but this would definitely be the healthier version.

Carnitas

Ingredients:

    4-5 lbs of Pork Shoulder, cut up in 2" chunks

    1 large Onion, cut up

    5-6 cloves Garlic, according to taste (we like a lot)

    1 bottle of Beer

    2 Oranges, peeled and cut up

    1 tsp of Cumin

    1 tsp of Coriander

    A good pinch of Oregano

    About a tablespoon of Chicken Bouillon (to start)

    A dollop of Worcestershire Sauce

    2 Bay Leaves

    Some Salt to taste

    Pepper

    Water

    2 doz Corn Tortillas

Directions:

1. Sear (brown) the meat. Set browned meat aside.
2. Sauté the onion and garlic in the meat drippings... then, add to larger pot.
3. Add beer, oranges, cumin, coriander, oregano, and chicken bouillon.  Be sure to add the drippings, Worcestershire Sauce, bay leaves, salt, pepper and enough water to (just) cover the meat...
4. Cover and simmer (don't open lid) for about 2 hours... or until meat is nice and soft without it falling apart... They should come out nicely browned and golden.
5. Set them on a cutting board and let sit for 10 minutes or so.
6. Meanwhile, fill the bottom of another pot with about 1/2 inch of water and bring to a boil.
7. Wrap tortillas in a  towel and set in a steamer basket atop the boiling water. Cover the pot.
8. Cook for one minute. Then turn off the heat and let sit for 15 minutes or so. 
9. On to the pork. There is no wrong way to go about this.  You can slice off a bit with a sharp knife. Or pull the meat apart with a fork.   You can even use you're hands if you're into it.
10. Roll up a little meat in a taco, sprinkle on some salt, and top with pico de gallo or whatever salsa you like the most.  Keep it simple, though. 

   

Note:

This is great with rice.

Enjoy!

            Ingrid