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Jun. 1st, 2009 08:58 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe, which I actually made last week: Carnitas.
2 tsp cumin
1 tsp coriander
2 tsp salt
2 tsp pasilla or ancho chili powder
3 lbs boneless Boston butt, cut in 1 1/2 to 2" cubes, trimmed of visible fat
1/4 cup olive oil
1/2 cup red wine vinegar
1 Tbsp honey
1/2 cup chicken stock
1 large onion, diced
I added 4 cloves garlic, diced
In a medium bowl, mix all the spices together. Add the pork to the rub and toss well to coat. Cover the bowl with plastic wrap and refrigerate overnight or up to 48 hours.
In a large, deep covered casserole (I used my Le Creuset) heat the olive oil over medium-high heat. Working in small batches to prevent overcrowding, cook the pork for about 10 minutes until browned on all sides. Transfer as cooked to a plate and cook remaining pieces. Set the pot aside, leaving the fat and juices in it.
In a small bowl, stir the vinegar with the honey until the honey dissolves. Stir in the stock and add the mixture to the pot, scraping up any browned bits on the bottom. Add the onion and garlic and bring the liquid to a boil. Lower to a simmer, return the pork to the pot, cover, and cook for 75 minutes until the pork is fork-tender, stirring occasionally.
Remove the cover and increase the heat slightly to maintain a lively simmer. Continue to cook for about 30 minutes until the liquid has evaporated and the fat from the pork is bubbling. Stir regularly to prevent burning. It is done when it has become golden to dark brown and is nicely crisped. Remove from heat and cool; shred if desired.
What worked: Yum. A (slightly) lower-fat version of the classic (it's not poached in lard). It went really, really well with handmade tortillas cooked that day from a place in the Mission. The wife had an avocado from our CSA as well. It shredded itself as the liquid was evaporating.
What didn't: I was quite happy with it. I might try heating it up on cast iron next time to get it crispier, though.
Will I make it again? Certainly. This makes enough for several meals, so it'll get vacuum-sealed and frozen with other pork products for future consumption. I need to make a non-meat Resolution Recipe next; the last few have all been tasty piggy parts.
2 tsp cumin
1 tsp coriander
2 tsp salt
2 tsp pasilla or ancho chili powder
3 lbs boneless Boston butt, cut in 1 1/2 to 2" cubes, trimmed of visible fat
1/4 cup olive oil
1/2 cup red wine vinegar
1 Tbsp honey
1/2 cup chicken stock
1 large onion, diced
I added 4 cloves garlic, diced
In a medium bowl, mix all the spices together. Add the pork to the rub and toss well to coat. Cover the bowl with plastic wrap and refrigerate overnight or up to 48 hours.
In a large, deep covered casserole (I used my Le Creuset) heat the olive oil over medium-high heat. Working in small batches to prevent overcrowding, cook the pork for about 10 minutes until browned on all sides. Transfer as cooked to a plate and cook remaining pieces. Set the pot aside, leaving the fat and juices in it.
In a small bowl, stir the vinegar with the honey until the honey dissolves. Stir in the stock and add the mixture to the pot, scraping up any browned bits on the bottom. Add the onion and garlic and bring the liquid to a boil. Lower to a simmer, return the pork to the pot, cover, and cook for 75 minutes until the pork is fork-tender, stirring occasionally.
Remove the cover and increase the heat slightly to maintain a lively simmer. Continue to cook for about 30 minutes until the liquid has evaporated and the fat from the pork is bubbling. Stir regularly to prevent burning. It is done when it has become golden to dark brown and is nicely crisped. Remove from heat and cool; shred if desired.
What worked: Yum. A (slightly) lower-fat version of the classic (it's not poached in lard). It went really, really well with handmade tortillas cooked that day from a place in the Mission. The wife had an avocado from our CSA as well. It shredded itself as the liquid was evaporating.
What didn't: I was quite happy with it. I might try heating it up on cast iron next time to get it crispier, though.
Will I make it again? Certainly. This makes enough for several meals, so it'll get vacuum-sealed and frozen with other pork products for future consumption. I need to make a non-meat Resolution Recipe next; the last few have all been tasty piggy parts.
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Date: 2009-06-01 04:05 pm (UTC)