Savory, succulent, crispy exterior, warm with fragrant cumin, spices, and a tang of citrus – what’s not to love about this glorious and versatile meat?
Use in tacos, enchiladas, on top of baked potatoes, in burritos, on salads, in a bun with slaw, on nachos, on barbecue pizza, in a box, with a fox… (I do so love carnitas, Sam-I-am!) Or just eat with your fingers, out of the pan (don’t burn yourself) with undisguised gusto and unfeigned delight.
You’re welcome.
This recipe was adapted from “Citrus Carnitas”, in Melissa Joulwan’s Well Fed, an excellent paleo cookbook which I highly recommend (even if you’re not paleo.).
Prep Time: about 20 minutes. Cook Time: About 3 hours
Pork Carnitas
Ingredients
- 3-4 lbs pork shoulder, boneless or bone-in (I prefer boneless, it’s easier)
- 1 heaping (and it should be quite heaping) Tbsp ground cumin
- 1 Tbsp granulated garlic
- 1 Tbsp sea salt
- 1 tsp ground coriander
- 1 tsp ground black pepper
- 1 tsp ground cayenne pepper
- 1/2 cup lime juice
- 1/2 cup lemon juice
- Water
Directions
- Hack up pork into large-ish chunks, about 3-4 inches across. Slap ’em into a big pot. (I let out my angst in this process, as you can see. It’s cheap therapy. Or something.)
- Measure out all the salt and spices and tip in over the meat. Stir to mix evenly.
- Pour in lemon and lime juices. Then pour in cool water till barely covering pork.
- Put that pot on high heat and bring it to a rip-snorting boil.
- Then turn it down to a steady simmer, and leave it uncovered. It will look terrible, like a bleak soup. Fear not and take courage, my friend.
- Let it simmer, bubbling gently, for about two or three hours, or till most of the water has cooked out. Your house should smell amazing right about now…
- Here’s where it becomes magical: the pork chunks start to crisp in the melted fat and juices left after the water evaporates, so keep an eye on things to prevent burning. Gently turn the chunks over (trying to keep from shredding them) so they brown and crisp on all sides, about ten minutes or so (depending on how high your heat is and how much fat was in the meat).
- If you have enough self-control, move meat to a serving dish and let cool 5 minutes or so, serve warm. Or gently shred in pot with two forks or something similar if you’re using the carnitas for tacos or the like… Or, as I mentioned above, let it cool just enough to not burn you and then nab a deliciously crisp-soft savory chunk of browned carnitas right out of the pot with your fingers to eat with unmitigated relish is always an option. Enjoy. I know I sure do!
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