Wednesday, September 24, 2008


We hosted a taco party for some friends, and had some leftover carnitas.

carnitas taco
This was awesome, if I do say so myself. I adapted a recipe from the Homesick Texan, who had adopted their recipe from Diana Kennedy. The carnitas was buttery tender, with elements of sweetness and a slight spicy undertone. I sort of improvised a roasted tomatillo salsa.

- 3 pounds of pork butt
- 1 cup of orange juice
- 3 cups of water
- 2 teaspoons of salt
- 1 teaspoon chili spice rub (I make my own, but it's a blend of ancho and chipotle chiles, toasted and ground with garlic and salt)

1. Cut pork into strips (three inches by one inch), add to a large pot with the liquids and salt. Bring to a boil and then simmer uncovered on low for 2 hours. Do not touch the meat.

2. After two hours, turn heat up to medium high, and continue to cook until all the liquid has evaporated and the pork fat has rendered (about 45 minutes). Stir a few times, to keep pork from sticking to bottom of pan.

3. When pork has browned on both sides, it’s ready (there will be liquid fat in the pan). Serve either cubed or shredded (pork will be tender enough that just touching it will cause it to fall apart).
Serves 4-6
[from the Homesick Texan]

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