18 May

Free-range pork carnitas with home-made frijoles, yummy

Okay,  So this is as close to the carnitas I get at the little kitchen in back of the Mexican grocery store.  I have watched them cook it in a big tall pot of …… not Lard.

Why do I say that ? Because  everyone who doesn’t cook tells me they cook it in lard. WELLLLLLLLLLLLLL  …  I  don’t have any recipes for it cooked in Lard and the amigos down at the store won’t tell me how to cook it,  so for about 3 years I’ve been playing around trying to get it right. This is as close as I’ve come… let me know what you think .

3 1/2 lb pork butt  –  – cut into some large chunks

3 cloves garlic – minced

1/4 cup red wine

2 cups fresh squeezed orange juice

1 1/2 tsp. salt

1 tsp. chili powder

3 bay leaf

2 chipotle from a small can of chipotle  in adobo  sauce–


1/2 can Coke

1 Tbsp. Mexican oregano

1 onion – chopped

1  cup milk

2  Tbsp. brown sugar

Handful  chopped cilantro

Once again I am using my dutch oven but this time I am using the porcelain covered one        

 ( pretty pricey )

( I got  mine at good will for $5.00 )       You should stop in every week or so ,     whether you need something or not  , you could get a deal too !

Add garlic onion,  wine,  orange juice,  salt,  chili powder, cilantro, bay leaf,   chipotle ,  brown sugar.

Add enough water to almost cover the meat.

Stir, place on high heat and bring to a boil

Reduce heat to low,  partially cover and simmer for 2 1/2 hour,  until pork is tender and easy to break apart .

Keep an eye on it and don’t let liquid boil away. add  more water as needed.

Add milk and simmer for 20 min – uncovered – until liquid is reduced to half.

Add coke and bring to a boil – lower heat cook 20 min,

Remove meat from gravy and place on foil lined roasting pan ( tin foil is our friend ) in a single layer.   Set gravy aside.

Bake at 425′ for 15 or 20 min. until meat starts to brown and get crispy on the edges .

Okay,   So you can pour the gravy back over the meat….or not.

Shred the meat toss it on a warm corn tortilla with a little pico- de gallo  and there you go… or use it in a burrito…..or put it on a tostada… or put it on a plate with some beans and rice

what ever you do you’re going to like it !!

Eat and Enjoy !!

PS:  As it turns out …Yes they do cook it in LARD which you could do ….That’s a lot of Lard…. Real Pig Fat … Not Crisco


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