Monday, March 11, 2013

crispy pork carnitas


on pinterest the other day i saw this recipe here.. and upon further inquiry i found this recipe here.. and then checking out my own recipe i posted here forever ago i was able to come up with this version of crispy pork carnitas.. and let me tell you it was amazing.. and i normally don't like meat cooked until falling apart but i could not get enough of this pork it was so good.. and guess what i am going to put it on a pizza this week too.. {hopefully if there is any left when i get home from work today} it's that good.. it's luscious.. it's crispy.. it's soo flavorful.. we are getting some painting done to the inside of our house so we had to clean out rooms and get things organized so it was going to be stay in the house kinda day on sunday so this was perfect.. kinda of a get ready and put in the oven and forget for hours kinda meal.. and the marinade was so good.. i can't wait to make it again..


i got blood oranges in my bountiful basket last week so i juiced a few of those and threw them in the marinade as well.. 


your going to low cook it all day in your dutch oven in the oven and although your pot will look scary..just soak it over night and it will clean up very nicely..
 

crispy pork carnitas

prep time: 15-20 minutes plus {4 hours of marindating time}
cooking time: 4-5 hours
servings: 4-6

ingredients:

4-5 lbs boneless pork shoulder/boston butt, cut into cubes *leave the fat don't remove*

marinade:

3/4 cup orange juice
the juice of 2 blood oranges *if you don't have any bump up the oj to a cup*
juice from 3 limes
4-5 cloves of garlic, minced
2 tsp. cumin powder
1/4 cup of canola/veggie oil
salt and pepper

chicken broth *approx. 1 cup*

for serving:

corn tortillas, slaw, green salsa verde crema

directions:

cut pork into 2 inch chunks.. in a large bowl add pork.. make marinade {don't add chicken broth yet} in a separate bowl and pour over pork, cover and put in the fridge for up to 4 hours.. i threw in my oranges and limes that i had squeezed.  pre heat oven to 300 degrees {f}.. once your done marinading add your pork and marinate to a large oven proof dutch oven.. add chicken broth until the pork is just covered.. you want to be able to see the pork so not totally submerged.. place dutch oven in the oven in the middle rack..let cook for 4-5 hours, uncovered.. it should take about an hour or hour and half for the liquid to start simmering and the fat to start rendering down.. {if you want to speed this process heat on the stove until the liquid starts to rapidly boil then put it in the oven} after the first hour and half start checking every 30 minutes or so and stir the meat around..eventually the pork will be cooking in it's own fat.. "frying" if you will.. if it starts to look to dry add more chicken broth.. when it falls apart to the touch it's done.. remove from oven either shred or just serve in the chunks {they will fall apart on their own}.. serve on corn tortillas *cooked to package directions.. i just heated up a flat iron skillet and cooked them on that.. i served them the la tortilla factory hand made style green chili tortillas..* for my slaw i cut up purple cabbage, cilantro, onion, 1/2 jalapeno and 1/2 a poblano pepper and combined.. for my crema i took 1/2 cup of non fat greek yogurt and then a tables spoon of pico pica green salsa verde mixed until combined then kept in the fridge until ready to use.. it all was soo good..

enjoy and get cook'n!!

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