Friday, April 2, 2010

Pork Carnitas --- Success!

Yes, we made pork carnitas for dinner on Wednesday night as planned [and blogged about] and they were really good. While the flavor of the meat was mild and I feel like I might want something more [although, to be honest, I have no idea what I'd add], this recipe is a keeper as is. And pretty simple too, which is always a bonus. It's not really fast since the pork has to boil for awhile, but I'd still say it's well worth the time.I used the recipe for the pork almost exactly as I found it here, at For the Love of Cooking. Well, to be honest, I'm not sure what cut of pork I used. We recently got half a pig from a co-worker of Buppy's and all it said was "boneless p. roast". Eh, it worked for me. And we didn't use the same toppings [all of them anyway] as she did, but still, the meat, the main part of this wonderful recipe, was the same.

Pork Carnitas
Adapted from
For the Love of Cooking
Adapted from
Noble Pig & Martha Stewart's Everyday Food

2 pounds boneless pork roast, cut into 1" pieces
2 tsp. jarred minced garlic
Salt & freshly ground pepper, to taste
1 Tbsp. olive oil
1/2 c. orange juice
1/2 c. milk

Flour tortillas, warmed
Homemade guacamole
Homemade pico de gallo
Shredded cheddar cheese

In a large pot over high heat, combine pork, garlic, salt, pepper, and 8 cups of water. Cover and bring to a boil. Reduce heat to medium-low and simmer, covered, for 45 minutes. Empty into a colander to drain well.

In the same pot, heat olive oil over medium-high heat. Add pork back to the pot, orange juice and milk. Cook, stirring occasionally, until liquid has evaporated and pork has browned, approximately 8 to 12 minutes. The browning will take place after the liquid has evaporated. Season with salt and pepper, to taste. Serve the pork in the warmed flour tortillas with shredded cheese, guacamole and pico de gallo. Enjoy!
*Side note: to help keep the leftover pork moist, I stored it in some of the broth it had originally boiled in [I strained it into a bowl so I'd have that option]. I tried a bite yesterday and it's still pretty moist. I was worried because the pork didn't have much fat on it, and Pam [For the Love of Cooking] mentioned having some issues with hers drying out for that very reason. This seems like a good way to help with that.

1 comment:

  1. I forgot about that recipe - I need to make it again. I am glad you liked it. Thanks for the shout out and link back to my site.


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