Dec 6, 2012

Pork Carnitas

When I was a teenager, I had this horrid little habit of conforming. Not in the nasty little middle school and high school norms. I mean, I did keep my language clean, I didn't dress too revealing (who am I kidding I dressed like a 30 year-old substitute teacher...a cute teacher...but still), and I was not a mean girl.

However, I was a teenager and I was still programmed to conform.

So how did I conform?

Several ways, for example...

Heaven forbid I admit to knowing what or even listening to country music.
"Garth Brooks. Nope never heard of him. Nope I did not scream my head off at his concert. Nope that was not one of three times that I cursed (Friends in Low Places people)."

I would never choose to stay home and read a book instead of cruising around the town with kids my own age. When I said no to going out it was always because, parents are lame and are making me...uh...clean all the bathrooms...

Eww chocolate, that stuff will make your skin break out. I don't like the taste of chocolate.

Pork. Gross who eats that. I mean yuck. I don't eat most meat. It will make me fat. Chicken only please.

Yup, I was like tofu. A bland little sponge of a thing. Soaking up several mass accepted teenage norms.

Man am I glad I am not a teenager anymore.

I mean, don't get me wrong I am still a little bit tofu, but that is best left for another day...

But I can happily say that I do not conform the way I did when I was a teenager.

Good thing too, otherwise I would have never made myself this to.die.for pork carnitas...aka heaven on a tortilla.

This slow cooking carnitas had my house smelling like a favorite neighborhood Mexican restaurant all day. The process of first cooking it in the slow cooker ensures that it is tender fall apart glorious. Then thanks to glazing and some broiling it is caramelized and just slightly crispy on the outside.

It is not a heavy meat dish. The carnitas pairs perfectly with crisp lettuce, fresh salsa, and a little bit of sour cream.

I am not going to lie, I at this meat right off the pan. I had made my mouth wait all day to try it, so I kind of had to deliver as soon as I could.

I have said many times that I am not a leftover kind of gal. I like enjoying the meal when it is made, but it takes something extra special for me to want to enjoy once it is a leftover. Poor leftovers, I am so mean.

So when I tell you that I happily ate this as leftovers the next day, you know that is saying something.

If you are a fan of pork. Make this.
If you are a fan of Mexican food. Make this.
If you are a fan of fall apart, melt in your mouth meat. Make this.
If you like food. Make this.

Make this! Make this! Make this!

PS...that was me chanting for you.

Pork yummy!

Pork Carnitas
My Kitchen Escapades

Print Recipe

4 pound boneless pork butt or shoulder, fat trimmed and cut into 2 inch cubes
1 1/2 teaspoon salt
3/4 teaspoon pepper
1 teaspoon ground cumin
1 onion, peeled and halved
2 bay leaves
1 teaspoon dried oregano
2 Tablespoons fresh lime juice
2 cups water
1 medium orange, juiced and keep the spent halves

First, adjust the rack in your oven to the lower middle and preheat to 300 degrees.

Combine all of the ingredients in a large Dutch oven (or any kind of large pot that can go from stove top to oven) including the spent orange halves and the juice from those halves.

Bring the mixture to a simmer. Once it simmers, cover the pot with the lid and transfer to the oven. Cook until meat falls a part at the touch of a fork. This will be about 2 hours.

Remove the pot from the oven and turn on your oven's broiler.

Using a slotted spoon, remove the meat from the pot and place on a foil lined cookie sheet. Take everything out of the pot but the liquid. Place the pot with the liquid in it, over high heat and bring to a boil. Let boil until liquid reduces, thickens and looks like syrup. About 20 minutes.

While the liquid is reducing, separate each piece of pork into three equal bite-sized pieces. Then when the liquid is syrupy, add the meat to the pot and lightly mix making sure that each piece is coated in the syrup. Add salt and pepper here if necessary.

Remove the meat from the pan and once again place it on the foil lined tray. Spread it out so there is only one layer of meat. Put it in the oven and broil until the edges are browned a little crispy. Anywhere from 5-8 minutes. Then with spatula, flip each piece of meat. Repeat and broil the other side.

Serve on a warm tortilla with your favorite toppings.

Thanks for stopping by! Thanks for letting me confess my horrid teenage habit of conforming.

Did you conform as a teenager? Were you tofu like me? I would love to know!


M. Jorgensen said...

Looks delish, however my real question is, have you really honestly only ever sworn 3 times???? For reals? Hahah

Larissa@Just Another Day in Paradise said...

Hahahaha...maybe 4...I can't be sure, but I only remember the 3 and it was the same word each time...

M. Jorgensen said...

Your amazing! Haha now don't get me wrong, I don't have a potty mouth or anything, but there have been a few more black marks next to my name than 3 or 4. Haha good job lariss!

Mique (as in Mickey) said...

Hi Larissa- just wanted to say thanks for linking up to my special About Me Pity Party last week. I'm having fun reconnecting with people. It's been awhile since we were in touch! Hope you're doing awesome! xo
P.s. this recipe looks delicious.

Stockhoff Family said...

You were such an amazing teenager and I was so grateful that your were first. Thanks!


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