Carnitas - So Delicious!

Carnitas

Carnitas - So Delicious!

I’m a fan of Mexican food-at least the Americanized version. Tacos, enchiladas, burritos-I love them all. For the most part it is easy to make them low carb as well by turning them into a salad and leaving out the tortillas or chips. Not everyone is a fan of low carb though, which is why I like recipes like this one for Carnitas-make tortillas for the rest of your family and you can eat yours like a salad.

Carnitas - Cubed Pork

For this recipe you want to start with a fattier cut of pork, typically from the shoulder. The fat is going to render out during cooking and at then end you will brown the pork with the rendered fat. I have used pork loin in a pinch, but if you can find western style ribs or pork butt you’ll get a much better taste and texture

Carnitas - Cooking in Stockpot

The beginning steps don’t look appetizing, but just stick it out. For two hours you are going to simmer the pork to slow cook it. It smells amazing.

Carnitas - Browning

At the end of the two hours turn up the heat to boil off the remaining liquid. You’ll want to watch it at this point because of the sugars from the orange juice. It can burn rather quickly, and that would be a sad thing. (I know that from experience.)

Serve it over lettuce or in tortillas with your favorite toppings. In our family we like cheese, guacamole, sour cream, and salsa. I hope you enjoy this Carnitas recipe as much as I do!

Emily's Signature

Carnitas

Ingredients:

  • 2 lbs. Pork (pork butt, western style ribs, pork shoulder)
  • 4 cloves Garlic, peeled and smashed
  • 1/2 cup Orange Juice
  • 1/4 cup Lime Juice
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Cumin
  • Serve with: tortillas, lettuce, cheese, sour cream, guacamole, etc.

Instructions:

  1. Cut pork into 1 inch cubes-do not trim the fat off. Place pork and garlic in a single layer in the bottom of a stockpot.
  2. Mix orange juice, lime juice, salt, and cumin in a measuring cup. Whisk to combine then pour over pork. Add enough water to just cover the pork.
  3. Bring mixture to a boil, then lower the heat to simmering. Cook for 2 hours, uncovered.
  4. After two hours, increase the heat to boil off the remaining liquid, then let meat brown in the pan. Be sure not to burn the pork at this point.
  5. Serve with tortillas, lettuce, cheese, sour cream, guacamole, etc.
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