Before I get started, I have to tell everyone to go and see Antichrist, directed by Lars von Trier. Kramer and I watched it last night and despite the fact that it was absolutely horrifying, it was very beautifully done and unlike anything I’ve ever seen before. It’s definitely not for those with a weak stomach, but if you’re a fan of horror movies, this one will blow you away, guaranteed.
Now, off of horror films and back to food. I love carnitas and I order it whenever I get a chance. It’s basically a Mexican version of pulled pork, if you’ve never had it before (it’s a staple here in Arizona). I had never made it at home before, though, so it was always a special treat to get it at a restaurant. Well, those days are over, because this recipe for carnitas is so easy and so delicious that there’s no reason to treasure restaurant carnitas anymore (although I probably will, anyway). The bold flavors in this simple dish are exciting and surprising, especially when you consider what few ingredients went into it and how it takes almost no effort to make. I was almost shocked at how easy it was to make carnitas in my own home! I ate mine over a salad, but Kramer ate his in a tortilla (pictures after the cut) and we were both very pleased with our dinners. The leftovers were great the next day, too! I just ate the carnitas straight up; can you blame me? If you’ve never had carnitas before, don’t bother going out – make it right in the comfort of your own home! You won’t be disappointed.
Your very few ingredients.
Chop up your onion and jalepeno pepper and toss in your pot.
Cube your meat and add it to the pot as well.
Add in just enough water to cover everything and add in your spices.
Stir everything up and bring everything to a boil.
After it’s come to a boil, turn the heat down and allow everything to simmer for about 90 minutes.
Keep simmering until the water has mostly evaporated.
After about 90 minutes, there should still be some juices left in the pot. Drain them and put the pork back in the pot. The original recipe said to
Shred the pork with two forks and add the juices as you need it. You can keep the remaining juices in the fridge for leftovers.
I ate mine over a fresh green salad.
And Kramer ate his in a tortilla. Definitely give a squeeze of lime over everything to brighten up the already bold flavors!
- 3 pound pork butt (cut into 1 inch cubes)
- 1 onion, roughly chopped
- 1 jalapeno pepper, roughly chopped (seeds discarded)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
- Place everything in a large pot and fill with just enough water to cover everything.
- Bring to a boil, reduce the heat and simmer for an hour and a half to two hours.
- Increase the heat to medium-high and boil until almost all the water has evaporated and the fat has rendered. Drain the remaining juices from the pot and set aside to use as needed. Stir a few times to make sure that the pork turns golden brown and crispy on all sides.
- Shred the pork to the desire sized pieces with two forks and serve in tacos, on a salad, or however else you like.