Recipe: Carnitas

The finished product: Carnitas

The finished product: Carnitas (fat bits are chopped separately so they can be removed if you prefer)

The original pulled pork, without the attitude. Amazingly easy because all you need is piggy, water, salt and time. Number of servings determined by the size of the roast; allow 1/2 pound per person measured by uncooked weight.

Ingredients:
1 pork shoulder roast (bone-in preferred) with plenty of fat, 3-8 lbs
Kosher salt, to taste
Water

Method: Chop pork into 3/4 inch dice, chopping fat separately. Place in a heavy deep skillet and cover with water. (Include the shoulder blade bone if there is one) Add some salt, maybe 2 t; don’t try to for a salty stock because it is going to cook down a lot. Bring to boil then turn down to a simmer and allow to cook 4-6 hours, stirring occasionally. During this time the water will cook away and the fat will render, so the pork is first boiled and then sauteed to melting tenderness.

Carnitas Tacos

Carnitas Tacos

Future carnitas after two hours

Future carnitas after two hours

When the pan has almost run dry, discard the bone (after scraping off any meaty bits) and remove the fatty bits if you like. Correct the seasoning; it should be salty but not overly salty. You can serve as-is in bite size chunks, or shred the meat with your serving spoon. Best use of this pork is in tacos but it also goes well in a Cuban-style sandwich on crusty bread. Or simply stuff into your pie hole using both hands.

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