Carnitas

Carnitas Pulled PorkOver the course of the past couple of weeks, I have been making a slow cooked pork shoulder. This is not just your typical slow cooked, pulled pork, this my friends, is carnitas. Think of it as the mexican style pulled pork. Now I state ‘over the past couple of weeks’. Why? Because both my wife and I love it so much, it is hard to escape the thought. The beautiful thing is that once you are done braising the pork shoulder for roughly 4 hours, it gets pulled apart, and then cooked in an oven for nearly 15 minutes at 375 degrees. My mouth is watering just thinking about it, so lets get started.

Ingredients:

  • 4-6lb pork shoulder (whole, with fat trimmed)
  • 3 cups of chicken stock
  • 1 cup of salsa verde
  • 2 onions, quartered
  • Salt
  • Pepper
  • Oregano
  • Cumin Powder
  • Fresh Cilantro

Carnitas Pulled PorkFirst start by admiring your pork shoulder. It’s a thing of beauty is it not? Kidding aside, take the pork shoulder and season generously with salt, pepper, oregano, and cumin. You can blend roughly 3 tsp of each into a small bowl, then rub into the meat if you want as well. Keep in mind that we are going to let this shoulder marinate and get happy in a ziplock bag overnight. Once the shoulder is seasoned, place in a large ziplock back, and add in the quartered onions to surround the meat.

The next day, give yourself nearly four hours to let this braise. This is a great Sunday meal, and awesome for leftovers. In a large pot, put in your shoulder, the onions that you had in the bag, and add to this the salsa verde and the chicken stock. Bring this up to a boil on medium-high heat, then cover, and reduce to a simmer for the remaining time.

Carnitas Pulled PorkCareful to remove the shoulder onto a cutting board. If this falls apart, get excited, as this is the beauty of the shoulder as well as the braising process. With two forks, pull the pork apart, and discard any of the strange fatty pieces that you might not want to eat.

Now, with your shredded pork, you can do a few things. Reserve some for barbecue sandwiches, or add it to a baking sheet and cook in the oven so it all gets a bit crispy. Welcome the carnita. Preheat your oven to 375 degrees, and cook for roughly 15 minutes. When you are ready, place the meat in fresh corn tortillas and make your favorite taco, or if you are wanting something even better, go for the chimichanga.

Watch for my post later in the week for the burrito that is seriously going to compete with Chipotle or Qdoba. It’s all good.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

Leave a Reply

Your email address will not be published. Required fields are marked *