I recently invited a friend to dinner for his birthday (well more for dinner, considering he brought the dessert).
I decided on carnitas--Patrick, my friend, likes Mexican food, I like Mexican food, and because I've made this recipe a number of times, I figured it was a sure bet.
I started with a recipe from The Art of Mexican Cooking by Diana Kennedy, and after reading recipe reviews, have made a few adaptations. The result is quite tasty.
I start with a 3 pound lump of pork butt.
Trim the fat and cut in to similar sized cubes. Add meat to dutch oven or cast iron pot, with a tablespoon of oil. Brown meat.
Once meat is brown, add enough water to cover meat (about 3 cups), along with the following:
- one orange, cut into 8 pieces
- one onion, sliced
- 4 sprigs fresh marjoram
- 4 sprigs fresh thyme
- 3 bay leaves
- 1 tsp salt
- 1 tsp pepper
Bring to boil, turn down heat and simmer for 2 hours. At this point I let the pot cool and refrigerated overnight.
After a night in the frig, i skimmed the fat off the top, removed sprigs of thyme and marjoram, oranges, and bay leaves. Heat pot and cook down liquid--about 20 minutes.
Once liquid is cooked off, turn up heat, add a tablespoon of oil if necessary, shred pork and allow it to crisp up just a bit.
Serve on corn tortillas, with your favorite topping--i like salsa verde, corn salsa, or pico de gallo.