Glorious Carnitas (Little Meats)
From Week of Menus
Ingredients (these ingredients will be divided into half between two pots)
6-7 lbs boneless pork shoulder or butt, cut into 2-inch pieces (I get the package from Costco that is already cut into strips, which makes the cutting into 2 inch pieces so much quicker)
1½ cups citrus juice - I use a mix of orange, lemon, lime, tangerine, whatever I have around. (Not too much of the super tart, as you do want some sweetness so don't shy away from using some orange or tangerine)
4 tablespoons chopped garlic
2 teaspoons kosher salt
2 bay leaves (optional)
2 sprigs of thyme (optional)
Method
In two large heavy pots, divide up the pork shoulder. The ideal pots will hold a majority of the meat so that they touch the bottom of the pot, and not chunks of meat on top of one another. The first part of the process is about rendering the fat and tenderizing the meat through cooking. Add 3/4 cup of juice to each pot. Add 2 tablespoons garlic to each pot. 1 teaspoon salt to each pot. 1 bay leaf and 1 sprig of thyme to each pot.
4 tablespoons chopped garlic
2 teaspoons kosher salt
2 bay leaves (optional)
2 sprigs of thyme (optional)
Method
In two large heavy pots, divide up the pork shoulder. The ideal pots will hold a majority of the meat so that they touch the bottom of the pot, and not chunks of meat on top of one another. The first part of the process is about rendering the fat and tenderizing the meat through cooking. Add 3/4 cup of juice to each pot. Add 2 tablespoons garlic to each pot. 1 teaspoon salt to each pot. 1 bay leaf and 1 sprig of thyme to each pot.
Add enough water to barely cover the pork pieces. A couple of pieces poking out from out of the water is ok, as long as you can push down under the water during the cooking process. Bring both pots to a boil and then reduce the heat to a simmer. Simmer uncovered for 1.5 to 2 hours, until about half the liquid has reduced. Try and not touch the meat during this time.
After the liquid has reduced down, increase the heat to medium high and continue to cook, carefully and gently turning over pieces increasing the caramelization and browning. This is not a saute quickly and roughly moment, but rather a moment of carefully turning tender pieces of meat so that they can brown and crisp up in their own rendered fat. (This is really what makes carnitas so good - the browning of the meat in its own fat.) If I am unable to eat the entire pot at the moment, I will take pieces of the carnitas out and brown it in a fry pan, which is also delicious.
When the pork has gotten golden brown on as many sides as possible, it's ready for eating. Check seasonings and serve with whatever fixings you like. I like some crispy salad, guacamole, cilantro, and some salsas.
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