Carnitas

Carnitas is basically meat candy: chewy, crispy, tender, sweet and savory. This recipe makes a pretty large batch, but carnitas are a pretty good excuse for a party. Also, foil care packages of the stuff will make you some fast friends. The quantities mentioned here are entirely from memory, and are loose guidelines anyway; the main keys to the recipe are abundant seasoning and the initial slow-cooking of the meat.

Ingredients:

1 boneless pork shoulder (5-6 lbs)

1 onion, peeled and halved
2 jalapenos, halved lengthwise
3-4 cloves garlic, peeled
3/4 cup orange juice
Juice from 2 limes
1/4 cup tequila
1 T. coriander seeds
1 T. (or less) cumin seeds
1 sprig fresh oregano or 1 T. dried
3 bay leaves
a sprinkle of brown sugar (optional)
2T or more good-quality lard or vegetable oil

Preheat oven to 275 degrees. Cut pork shoulder into 2" cubes, seperating and reserving any large pieces of fat. Put meat and fat into a roasting pan. Salt the meat generously, and add onion, garlic, jalapenos, coriander seeds, cumin seeds, oregano, bay leaves, and sugar (if using) to the pan. Cover with the orange juice, lime juice, and tequila, and add water if necessary so that the meat is almost submerged in liquid. Cover the roasting pan with foil, and bake for 2 or more hours, or until the meat is very tender and falls apart easily. Let cool slightly and remove the meat. Strain and reserve the cooking liquid. Use two forks or your hands to shred the meat into large pieces. Add the cooking liquid back to the meat.

Heat a cast iron skillet over medium-high heat and add enough of the pork and liquid to fit in one layer in the pan. The cooking liquid should boil and begin to reduce. When it is reduced to a syrupy consistency around the meat, you may need to add some vegetable oil or (yum) lard to the pan so that the meat fries and doesn't stick. Continue cooking until there is no liquid left and the meat begins to brown. Adjust the heat if necessary -- you should have shredded pieces of pork that are juicy inside and caramelized and crispy on the outside. Sprinkle with salt if necessary, but the reduced liquid should have enough seasoning.


Serve with soft corn tortillas, pinto beans, pickled red onions, and a green salsa if you like. Also napkins.