Wednesday, October 28, 2009


Simplicity at it's best.  Just don't tell me if you shred the meat.

I don't think I found pork butt, so I used a random cut and a random amount of pork, but it came out close enough.

Carnitas (from Homesick Texan ... adapted from Diana Kennedy)


1.5 kg of pork butt
1 cup of orange juice
3 cups of water
2 tsp of salt

1. Cut pork into strips (three inches by one inch), add to a large pot with the liquids and salt. Bring to a boil and then simmer uncovered on low for 2 hours. Do not touch the meat.
2. After two hours, turn heat up to medium high, and continue to cook until all the liquid has evaporated and the pork fat has rendered (about 45 minutes). Stir a few times, to keep pork from sticking to bottom of pan.
3. When pork has browned on both sides, it’s ready (there will be liquid fat in the pan). Serve either cubed or shredded (pork will be tender enough that just touching it will cause it to fall apart).

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