Carnitas

Several meals over several days. Nominally serves 8.

We learned about this from our son, Klaus, went to the restaurant and bought the cookbook. You’d like it, if you like Mexican-style food.

The meat is pork shoulder. You can get it boneless or with the bone in. The roasted meat can be used in tacos, burritos, just about any way you like. Roasting for a while without the cover creates those little crispy bits that taste so good. The cookbook tells us that “true” Mexican carnitas is cooked in lard. This recipe is more to the American taste.

The recipe makes a lot of food, so we followed Klaus' advice and stored most of it. Re-heating in a crock pot for a couple of hours with the juice of an orange and the whole orange rind makes this recipe even better.

3 to 4 tbsp. Salsa Brava Seasoned Salt

4 pounds pork butt cut into 2-inch cubes, some but not all of the fat removed.

1 cup water

1 tsp. liquid smoke

1 medium onion, quartered

5 large garlic cloves

1 tsp. dried oregano

Preheat oven to 350 degrees F.

Place a grate in an 11 x 13” roasting pan, pour the water into the bottom and add the liquid smoke.
Distribute the pork on the grate and add the onion and garlic. Cover.
Bake for 2 hours covered, then remove the cover and bake for another hour or until the meat is fork tender, that is, until the meat flakes easily from the fork. It may take longer.
When cooked through, shred the pork, retaining the juices and allowing the meat to absorb them.

Serve with: Warm tortillas, or use when making tacos, tamales, etc.

Source: “Salsa Brava Cocina” by John Conley, 2009

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