New Carnitas

31 Dec

Okay , so HAPPY NEW YEAR  !!!

Don’t start those NEW YEARS RESOLUTIONS  yet !

and don’t get all bothered by this  recipe .

JUST ENJOY !

Surprisingly you do not have to cook pork shoulder in 10 lbs of  lard in a big copper kettle like they  do in the really authentic Mexican resturants

but by using just alittle lard purchased at you local Mexican Grocery store for pennies , you will be able to turn that pork butt into the luscious flavor filled ,  just crispy pork treat that you have only been able to get at your favorite Mexican restaurant.

Yes ,  now you can make this heavenly  delicacy   at home for friends and family.

 

 

 

 

Carnitas, which translates to “little meats,” are hardly diminutive fare. Big on flavor that can only be described as porky, they’re a great reason to ditch any diet resolutions you may have started the year with, if you haven’t already.

 

Ingredients

2 1/2 pounds boneless pork shoulder, cut into 2- to 3-inch cubes

1 cup sliced yellow onion

3 cloves garlic, crushed

3 tablespoons dark brown sugar

1 1/2 tablespoons kosher salt

1 1/2 teaspoons dried Mexican oregano ( also available at the Mexican store – get it and store it in it’s own container.  It really make a difference  !)

3 bay leaf

2 tablespoons freshly squeezed orange juice

2 teaspoons freshly squeezed lemon juice

1/2 cup lard

  •      1. It’s HEALTHY! When compared with olive oil, lard is a close second in the monounsaturated fat department! Olive oil has about 77% monounsaturated fat, with lard at 48% monounsaturated fat. Butter ranks third with 30% monounsaturated fat and coconut oil is last at 6%. The main fat in lard (oleic acid) is a fatty acid associated with decreased risk of depression. A 2005 study from Thailand also reported that oleic acid has high anti-cancer benefits and can decrease your risk of breast cancer. Those same monounsaturated fats, are responsible for lowering LDL levels while leaving HDL (“good”) cholesterol levels alone. Shocking, right?
    Lard also contains high amounts of Vitamin D, a necessary fat-soluble vitamin
  • 3 tablespoons vegetable oil
  • Corn tortillas, warmed, for serving
  • Chopped white onion, chopped fresh cilantro, salsa of choice, and lime wedges, for serving

    Put the pork in a nonreactive Dutch oven or other large, heavy pot with a lid, or a 1 gallon zip top plastic bag.

    Add the onion, garlic, sugar, salt, oregano, bay leaf, orange juice, and lemon juice and toss to coat the meat evenly. Cover and refrigerate for at least 12 hours or up to 24 hours.

    .

    Bring the pork to room temperature. , place in Dutch oven.
  • .Heat the lard in a small pan over medium heat until it melts, then pour it over the pork.
  • Cover the pot, place over medium-low heat, and cook the pork for about 3 hours, until the pork begins to pull apart easily when tested with a fork.

    Remove from the heat. Using a  slotted spoon , transfer the pork to a bowl.

    Discard the cooking liquid and clean the pot.

    Using a couple of forks, shred the pork a bit but not completely, removing any large chunks of fat.

    Return the pot to the stove top,   over high heat and add the oil.

    At the minute the oil begins to smoke, using tongs or a spoon and working in batches to avoid crowding, carefully add some of the meat to the hot oil and cook, turning as needed, for about 4 minutes, until crisp on all sides. (If some onions are still attached, don’t worry about it.)

    Serve with the tortillas, onion, cilantro, salsa, and lime.

    Eat And Enjoy !

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