Wednesday, March 20, 2013

Pork Carnitas

Sometimes the mood strikes for something in particular.  I find in those moments, the best course is to heed those moods.  On the first day of spring, when the snow still lingers and temperatures continue to dip, this hearty dish provides hope...

adapted from My Kitchen Escapades

serves 3-4

The Ingredients:
2 pounds boneless pork butt
1 small onion, quartered
1 orange
1 lime
1 cup water
1 bay leaf
1/2 tsp cumin
1/2 tsp oregano
1 tsp salt
1/2 tsp pepper

The Process:
Preheat the oven to 300

Trim the fat off of the pork roast and cut into 2" chunks. Half and juice the orange, reserving the peels.  Juice and zest the lime.  Combine the pork, juices, zest, orange peel, onion, spices and water in a 1-quart Dutch oven.  Bring the mixture to a boil over medium-high heat.  Cover and transfer the Dutch oven to the oven.  Cook until the meat starts to fall about, about 2 hours.

Remove the Dutch oven from the oven,  Spoon the pork into a separate bowl.  Discard the peel and onions, reserving the juices.  Heat the mixture on the stove top to a rolling boil.  Cook the mixture until reduced by about half, about 15 minutes.

Preheat the broiler.

Meanwhile, using two forks, pull the meat apart into bit-sized chunks, but do not shred.  Add the pork into the juices and stir to coat.  Spread the pork and juices in a single layer onto a rimmed baking.  Transfer the pan back into the oven and broil until the meat begins to brown, about 5 minutes.  Using a large spatula, flip the meat, and broil for an additional 3-5 minutes.

Serve hot with tortillas, avocado, onion and cilantro

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