Carnitas

Savory, succulent swine. Yes, anyway you cook it, I love pork. And if you love it too, you’ll LOVE these “little bites of meat”.

Cooked in fat, yes, I mean LARD (preferably home-rendered pork lard), makes them flavorful and tender. This method is similar to the French method of preparing Confit. Traditionally, it’s cooked in a large copper pot called a “caso”. Now, I’ve read you can also add milk or lime juice to the lard. This probably acts as a tenderizer but I don’t usually do this and get great results anyway. Eat it as an entree, or use in tamales, tacos, and burritos. I use it in a delicious soup called Pozole.

Here’s another recipe for carnitas done the traditional way.

INGREDIENTS:

2 lbs lard or enough to just cover the pork
3 lbs Pork – Butt/Picnic shoulder cut, trimmed and cubed (2in.)
2 tsp salt or Chipotle garlic salt to add more flavor
1/2 tsp freshly ground pepper

Melt the lard in adeep, heavy bottomed pot (cast iron or enameled cast iron is great) on med heat. Add the salt, pepper and pork and simmer for about an hour and ten minutes until tender and easily pulled apart. Watch the heat, you don’t want to crisp the meat. You want it at a rolling simmer.

When cool enough to handle, shred the meat by hand or with a fork. At this point you can use it however you like. I like to squeeze fresh lime juice over it before I use it for tacos. Another way you can serve it is with a sauce by heating it with tomatillo, chipotle or tomato salsa. Whatever tastes good to you! Store in the fridge for up to five days. Makes about 3 cups.