CARNITAS
This is an easy version of carnitas. Purists would say it is not authentic because it is not cooked/boiled in lard. I love lard too, but I feel less guilty eating this version and it tastes great too! From Williams Sonoma- Mexican
Provided by cookiedog
Categories Pork
Time 1h42m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut off any big pieces of fat from the pork and put them into a wide, heavy saucepan or frying pan. Cut the pork into strips about 1 1/2 inches long and 3/4 inch wide. Add the pork to the pan with the garlic, orange zest, orange juice, and 2 teaspoons sea salt. The meat should be in a single layer, if possible. Add water to barely cover the meat and bring to a boil over medium heat. Reduce the heat to medium low, cover partially, and cook, stirring occasionally, until all of the liquid has evaporated, about 1 hour. If the meat is not yet fork tender, add a bit more water and continue cooking.
- Uncover the pan and continue cooking the pork until all the fat is rendered and the meat is browning in the melted fat, 10-15 mintues longer. There is usually enough melted fat in the pan, but if necessary, add the 1 tablespoon oil. When the meat is brown and crisp, using a slotted spoon, transfer it to a colander and let any excess fat drain away.
- Immediately transfer the pork to a warmed serving bowl. Accompany with the warm tortillas to make tacos: slather each tortilla with the guacamole and the salsa. Serve with the refried beans and or rice on the side.
Nutrition Facts : Calories 592.7, Fat 45.9, SaturatedFat 15.9, Cholesterol 161.2, Sodium 155.2, Carbohydrate 4.2, Fiber 0.1, Sugar 2.6, Protein 38.3
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