01-29-2009, 06:32 PM
is one Smokin' Farker
Join Date: 11-27-07
Location: West Tawakoni, TX.
There are no quantities listed here – things are not that complicated in carnita land…
Easy steps to Pork Carnitas...
- Pork butt, pork shoulder or pork neck, cut into 2 inch cubes
- Salt and pepper
- A hint oregano, salt and pepper
That's all there is to it – you're very own south of the border carnita confit. Beware though, make these for friends and family juts once and know you'll face regular begging and pleading for another round!
- Cube the pork into cubes and rub generously with salt, freshly ground black pepper and dried oregano. If you have time (and forethought) put the seasoned meat into the fridge overnight to rest – or just proceed immediately.
- Put the pork into a pot, and add enough melted lard to cover the pork cubes completely.
- Raise the heat to a low-medium-low and let it simmer. Don’t get too worried about the temperature, but what you want is a gentle and occasional bubbling, not even as high as a simmer.
- Let the pork cook for 2-4 hours. It is done when it is almost falling apart, but still retains its shape.
- Take the pork out of the lard, and cut it into ½ inch cubes (you can just use a fork to "cut" it, as it will be very tender)
- In a skillet, heat a few Tbls of lard over medium, and add the smaller pork cubs in batches, cooking them just long enough to brown all the outsides well.
- At best, a carnita has a browned and crusty exterior and a meltingly tender interior – this technique delivers.
- Drain the carnita chunks well and serve with warm corn tortillas with all the usual garnishes, salsas and condiments, or in any other Mexican dish.