Old-school
Nov. 9th, 2015 01:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Basic Carnitas.
3 lbs boneless pork shoulder butt
2 tsp salt
water to cover
(I added: 2/3 head garlic, peeled but whole cloves)
Cut the meat with the fat into 2 x 3/4" strips. Cover the meat with water in a flameproof dish, add the salt, and bring it to a boil, uncovered. Lower the flame to a simmer. Continue simmering until all the liquid has evaporated - about 90 minutes. (Lies!) The meat should be cooked through but not falling apart.
Continue cooking over slightly lower heat until all the fat has rendered out. Keep turning the meat until it is lightly browned, about 70 minutes.
What worked: This was excellent. Most carnitas recipes use bay leaf, honey, and bitter orange juice; those are good too, but this is what the title claims it is. Adding garlic gave a bit of undertone. There was still enough fat left in the pan to crisp everything up beautifully.
We ate them in tortillas made an hour earlier, with a bit of lime, salsa, and radishes. I had a beer.
What didn't: As usual this took far longer for the water to evaporate. Like two hours longer. Fortunately, I'm okay with the meat falling apart; I prefer carnitas that are shredded like rillettes.
Will I make it again? Probably. I like having a Ziploc of carnitas in the freezer that we can carve off for dinners.
3 lbs boneless pork shoulder butt
2 tsp salt
water to cover
(I added: 2/3 head garlic, peeled but whole cloves)
Cut the meat with the fat into 2 x 3/4" strips. Cover the meat with water in a flameproof dish, add the salt, and bring it to a boil, uncovered. Lower the flame to a simmer. Continue simmering until all the liquid has evaporated - about 90 minutes. (Lies!) The meat should be cooked through but not falling apart.
Continue cooking over slightly lower heat until all the fat has rendered out. Keep turning the meat until it is lightly browned, about 70 minutes.
What worked: This was excellent. Most carnitas recipes use bay leaf, honey, and bitter orange juice; those are good too, but this is what the title claims it is. Adding garlic gave a bit of undertone. There was still enough fat left in the pan to crisp everything up beautifully.
We ate them in tortillas made an hour earlier, with a bit of lime, salsa, and radishes. I had a beer.
What didn't: As usual this took far longer for the water to evaporate. Like two hours longer. Fortunately, I'm okay with the meat falling apart; I prefer carnitas that are shredded like rillettes.
Will I make it again? Probably. I like having a Ziploc of carnitas in the freezer that we can carve off for dinners.
