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Brown Sugar Carnitas

Carnitas, literally meaning “little meats”, is a dish of Mexican cuisine that originated in the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three to four hours, and the result is very tender and juicy meat, which is then typically served with chopped coriander leaves (cilantro), diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos).

Pork carnitas are traditionally made using the heavily marbled, rich boston butt or picnic ham cuts of pork. The 6–16 lb (3–7 kg) sections are usually cut down to a workable (6–10 lb) size and seasoned heavily before slow braising or deep frying.

The traditional way to cook carnitas is in a copper pot (or any thick-bottomed pot), which disperses the heat evenly in a process similar to confit. Lard is used to cover the dish in proportion to the amount of meat being cooked. Once the lard has melted, pork and flavorings are added (usually salt, chili, cumin, oregano or Mexican oregano, marjoram, thyme, bay leaf, and crushed garlic cloves). Traditional carnitas are then made by a process of simmering the meat in the lard until tender over a very low heat. Once appropriate tenderness is achieved, the heat is turned up and the outside of the pork begins to crisp. At this stage, the collagen in the meat has broken down sufficiently to allow it to be pulled apart by hand or fork or chopped with a cleaver. (WIKIPEDIA)

Having read that, you are probably thinking TOO MUCH WORK! Indeed, my spouse made carnitas the traditional way, complete with the copper pan we bought in Quiroga when we visited that area of Mexico. It took hours and was incredible BUT….too time consuming and messy!

One of my favorite Mexican TV cooks is Pati Jinich, who has a program on PBS and on YouTube (Pati’s Mexican Table). The following recipe is her version and done on the stovetop in a Dutch oven. It was PERFECT and a lot less onerous.

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Brown Sugar Carnitas

Ingredients

  • 1 cup lard, vegetable shortening, or oil (I used oil)
  • 3 to 4 pounds boneless pork shoulder or butt, fat on, cut into 3” chunks
  • 4 teaspoons kosher or sea salt, divided
  • 1 teaspoon freshly ground black pepper
  • 2 cups milk, divided
  • 2 garlic cloves
  • 1/4 white onion, coarsely chopped
  • 2 bay leaves
  • 1/2 cup brown sugar or brown sugar substitute.

Heat the lard in a large Dutch oven or heavy casserole over medium-high heat. Season the meat with 2 teaspoons of the salt and the black pepper. Once the lard has melted, add the meat, brown on all sides, stirring and flipping as it does, for about 10 to 12 minutes.

In the jar of a blender, pour 1 ½ cups of the milk and add the garlic, onion and remaining 2 teaspoons of salt. Puree until smooth. Pour over the meat and let it come to a simmer, then reduce heat to medium-low, drop in the bay leaves, and cover. Cook covered for 1 hour and 15 minutes, flipping the chunks of meat a couple times in between.

In a small bowl, combine the remaining ½ cup milk with the sugar. Pour over the carnitas, stir, and let them continue to cook, uncovered, for another 4 to 5 minutes.

Turn off the heat.

With a slotted spoon, remove the meat and place in a bowl. Shred with a couple forks, add a couple tablespoons of the seasoned fat remaining in the casserole and toss.

This is normally eaten in  tacos with toppings like sour cream, guacamole, pico de gallo salsa, etc. As you can see we skipped the tacos/tortillas and simply plated it with some rice and green beans.

Carnitas de Michoacan

While on our trip to Patzcuaro and Janitzio, we passed through the state of Michoacan.  We did a day trip to Tzintzuntzan and Quiroga. In Quiroga, we sampled the wonderful Carnitas Carmelo (pork).  Unable to convince the owner to share his secret recipe, Larry set out to make his own. The original one I posted on the travel blog – www.mexico1012.wordpress.com, but we never actually made it.

 With the end of the Maya calendar fast approaching, we decided to have our “Last Supper” with a dozen of close friends. What to serve? Well, he already had purchased the copper pan in Santa Clara del Cobre…so why not make the famous carnitas? Pouring through the Internet he came up with four recipes. Larry being Larry, he decided to improvise using parts of all four recipes. Et voila! Here is HIS version…

CARNITAS DE MICHOACAN

Feeds  12 carnivores!

Prepare this the day before.

Ingredients

2 kilos boneless pork shoulder, cut into approx. 2 inch cubes

1 kilo pork ribs

1 kilo back bones

1 kilo pork fat

¼ cup soya sauce

2 cups safflower oil, or similar

One slab of pork skin with fat left on, about 12 x 12

One large white onion thickly sliced

1 tsp  of whole cumin seeds

2 Tbs  of Mexican oregano

3 bay leaves

One 4 inch stick of cinnamon

2 Tbs of chopped garlic

6 whole cloves

3 cups of water

1 cup of orange juice

3 oranges

2 Tbs of course salt

Add chiles to suit your taste!!!

 

Preparation

Marinate the pork cubes in ¼ cup of soya sauce for about 30 minutes.

Heat the pork fat and oil and add the onion, oregano, bay leaves, cinnamon stick, cumin seeds, cloves and garlic.  Cook until the onions are well caramelized in color. Remove onion, bay leaves, cinnamon and cloves.  Set aside to be added again later.

Brown all of the meats, in small portions, in the hot oil. This is necessary so that the meat does not lower the temperature of the oil and allow the meat to become saturated before sealing the outer surface.

When all of the meats have been browned, add the oranges, orange juice and water to the oil, add in the spices and onions that were set aside.  Now add in all the meats.  Cover the meat in the with the pork skin.  Reduce heat to a simmer and allow to cook for approximately 2 to 3 hours.   Remove the meats.  Allow to cool.  Remove all bones from the ribs and spine.  Add the meat to the boneless pieces and mix together.   Remove the onion and other spices from the hot mixture with a strainer.  You can add the onions to the meat mixture.   Place the meat and the liquid in separate containers in the fridge overnight.  Before you combine the liquid with the meat the next day, remove as much of the congealed grease as possible. Reheat the meat in the broth, adding more water if necessary.

 Serve in soft tortillas or ‘Italian’ ciabatta buns. Top with onions escabeche (Recipe follows)