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Carnitas: Because there is nothing as good as pork fat!
Central American Carnitas
Easy to make and if you love meat, this is the thing. It's like pulled pork without the smoke.
-Start with a 7-8 lb pork butt/shoulder with skin on. Remove the skin with the underlying fat still attached. Bone the butt and cut the meat into 5 inch chunks. Cut the skin into 4-5 inch squares.
-Brown the meat chunks and place into a roasting pan. T
-o the pan add 4 sliced garlic cloves, 2 bay leaves, 1 teaspoon of cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of cinnamon powder. Add water to about half way up the pork. Overlay with the pork skin, fat side down.
-Put in 350 degree oven for about 2.5 hours, turning the pork cubes occasionally. When the pork falls apart when pressed with a fork, take it out of the oven and let it cool enough to handle (about half an hour).
-Put the rendered pork skin on a separate baking tray.
-Shred the pork meat by hand and add it back to the roasting pan, mixing it with the rendered fat and any liquid that remains. Add salt to taste.
-Lick fingers.
-Shredded pork and skins go back into the oven for another hour until the pork shreds crispen.
Great with hominy but also works as a tortilla filling. Pork skin can be eaten on its own, dipped in hoisin sauce (Cantonese), dipped in equal parts peanut butter and hoisin (Vietnamese) or added to a vinegar-based coleslaw.
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