Archive for the ‘Pork’ Category
I am a taco monster. Corn tortilla filled with shredded crispy well seasoned pork Carnitas, shredded cabbage, sliced radishes, chopped onions, cilantro, lime, hot sauce. Or a flour tortilla filled with Carnitas with re-fried beans, chopped onions, and hot sauce. These are flavors I crave and I let the fate of the universe or at least the price of the pork determine whether I cook this or not. I cook this dish whenever boneless pork ribs or pork shoulder roast go on sale. This is a great dish to fix on a Saturday morning so you can spend the rest of the day eating these tacos and rocking out. It is a ton healthier and more flavorful than Carnitas that you buy in a restaurant, which are usually slow fried in pork fat. I keep my pork frozen, and I thaw out in the fridge the night ahead in a bowl filled with some salt and water to cover. This makes it super tender.
- Mix these Spices together:
- 1 teaspoon cumin, preferably fresh toasted whole cumin crushed in a mortar & pestle
- 1 tsp Dried oregano (preferably Mexican oregano)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1-3 pounds of Boneless Pork Ribs or a Pork Shoulder, cut into 2 inch chunks
- 1 onion, cut in half and sliced into 1/2 inch half moons
- 2-3 cloves garlic, peeled and halved with the germ removed.
- 1 orange , halved
- 1 lime, cut in half
- 1-3 cups water
Adjust oven rack so that your dutch oven will fit in there without touching the top. Heat oven to 350 degrees. Add into dutch oven: pork, spice mix, citrus juice, onion. Add enough water to almost cover the pork. Mix around until seasoning and onions are well distributed. Place the left over citrus halves on top of the pork mixture and press down but not to the bottom of the pan. Cover dutch over and bring mixture to a boil on top of the stove. Then move it into your 350 degree oven. Cook for about 45 minutes. Take dutch oven out of the oven and turn the meat, and discard the citrus peel. Place back into oven for 45 more minutes or until pork is completely tender to a prick of a fork.
With a slotted spoon drain and remove just the meat from the pot, and place on to a foil lined baking sheet. Move the rack to the middle top and set oven to broil. When hot, place the meat on the cookie sheet under the broiler and cook until it starts getting golden and crispy, flip the pork and do it again. Remove and shred the pork with 2 forks.
If the liquid left over in the pot has not already reduced into a gravy like consistency then pour into another pot and reduce until thick like gravy. Mix onions and liquid into the shredded pork and serve.
No local ingredients used, but I did drink some local beer in the making of this food. Still enjoying that Amber by Rahr & Sons out of Fort Worth.