Tuesday, March 24, 2009

Carnitas

Carnitas CU

I had seen a slow cooker recipe on Dinners for a Year and Beyond for pork shoulder (or pork butt, same difference) made in the crock pot that sounded oh so good. "I have to remember this" I said to myself. A few days later I got my reminder from the grocery store's sales flyer. Pork Shoulder was on sale for $1 a pound. I ran and bought a nice 6 and half pounder. I trimmed it of any excessive fat then salted it well. Don't be skimpy on the salt. Pack it on good. Then put on my spice rub and let it sit in the fridge for 2 days.

Fast forward a few days later.....pork is ready for cooking. I had every intention of putting it in the crock pot like Amy did, but somehow it never managed to end up there. I got out my dutch oven, threw in a couple of onions, one orange sliced into about 4 big pieces, 4 cloves of garlic and 1 bottle of beer. I set the oven to 325 and let it cook for 5 hours. When I took the cover off the pork was literally falling off the bone. Once it was cool enough, I shredded it and laid it out a big sheet pan. Don't throw out that delicious juice at the bottom of that pot. Use a mesh strainer and get every last drop of those beautiful pork drippings. Pour about a cup over the pork and then put it in a 400 degree oven for about a half hour. Let the pork get nice and crunchy and crispy and beautiful. I love you pork.

Pork pot

I don't know what is was, but this was the best pulled pork I have ever made. I think it might have been the two days sitting in the fridge heavily seasoned, or the addition of the orange, which I have never done before, but will definitely be doing again and again.

We ate ours wrapped in warm tortillas with all our favorite fillings. Top this with whatever you love.

Carnitas right

Here are some serving suggestions:

Shredded lettuce
Spinach
Shredded sharp cheddar cheese
Black beans
Fresh salsa
Green chilies
Salas verde
Olives
Onions
Avocado
Peppers
sour cream
refried beans
Squeeze of fresh lime juice
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