June 29, 2012

Citrusy Carnitas


One of the great things about cooking is the variety that occurs due to a person's ingredient selection, method, cooking style, or perception of how a dish should taste. It makes cooking an expressive art form for the tummy and the recipe I created for carnitas is just one more example.

The pork went through two stages of cooking, both handled in a Dutch oven and cooked on the stove. The meat turned out incredibly tender and juicy and its flavor was not masked, but complemented by the seasonings and orange juice. I was concerned about it being greasy as it sometimes is at restaurants but that was not the case. Five of us dug into the carnitas served with avocado, red onion, cheese, and sour cream with refried beans and Mexican rice on the side.

Citrusy Carnitas
3 lb boneless pork shoulder, cut into 3-inch chunks
Goya Adobo with pepper seasoning
1/2 medium onion
1 t minced garlic
1 C chicken broth
1-1/2 C orange juice

Sprinkle the chunks of meat with Adobo seasoning, rub the seasoning into the meat, and then set aside.


Cut the onion in large slices and place in a Dutch oven or other heavy pan with lid. Add the garlic and chicken broth. Lay the pieces of meat on top and then add enough water so that the meat is just covered.


Place pan on stove and bring to a boil and then cover and reduce heat to a simmer and cook for 2 hours.


Remove the meat from the Dutch oven and discard any liquid that is remaining. (At this point I recommend discarding any large pieces of fat that have not cooked down.) Return the meat to Dutch oven and add orange juice. Bring to a boil and then reduce heat to medium-low. Cook for about 30 minutes or until all of the juice has evaporated. You can either remove and serve or let the meat caramelize and get crispy on the edges.


Makes enough for 6-8 hungry people

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