Monday, February 20, 2012


Pork is the king of meats. That is a certainty. If pork is king, than carnitas is the king's treasure. The humble pork shoulder provides the delicious carnitas, and is without a doubt my favorite way to eat pork. This recipe is stupid-easy, and takes little time and energy. There are many, many ways to prepare different variations of carnitas depending on where you are in Latin America. This is a neo-classic form I would say. Remember to use a heavy bottom pan, and slow simmering is best.

Neo-Classic Carnitas

3 lbs cubed pork butt
2 cups orange juice
2 Tbs. whole black peppercorns
1 Tbs.  whole cumin seed
16 teeth of garlic (minced)
kosher salt and pepper to taste

Technique: Combine all ingredients in a heavy bottom pot. Simmer uncovered, and reduce liquid all the way down. Stir often when liquid is low. 

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