Photo by Jennifer Causey
Genius Recipes's Notes:
Expand3 pounds pork shoulder, butt, or country-style spare ribs, skin and bone removed Ask a question about this ingredient
cold water to barely cover Ask a question about this ingredient
2 teaspoons salt, or to taste Ask a question about this ingredient
Cut the meat, with the fat, into strips about 2 x 3/4 inches. Barely cover the meat with water in a flameproof dish, add the salt, and bring it to a boil, uncovered.
Ask a question about this stepLower the flame enough to bring down to a simmer. Let the meat continue simmering until all the liquid has evaporated -- about 1 hour and a half, depending on the shape of your pot. By this time the meat should be cooked through but not falling apart.
Ask a question about this stepLower the flame a little more and continue cooking the meat until all the fat has rendered out of it. Keep turning the meat until it is lightly browned all over -- about 1 hour and 10 minutes.
Ask a question about this stepNotes: The meat will get more evenly cooked if the dish is rather large and shallow. Do not add too much water at the beginning or the meat will fall apart at the frying stage. If the meat is still fairly hard when the water has evaporated, then add a little more water and continue cooking. Choose pork that has a fair amount of fat or you will have to add some lard for it to brown properly.
Ask a question about this stepD- What can I say, it was easy, beautiful and delicious. I just wanted to tell you I have three boys in my house and they all could not stop consuming the porky salty goodness of your carnitas recipe. Myself had a porkolicious day! I skinned and boned the shoulder. Made a half gallon of pork stock - I'm thinking for short rib chili on Superbowl Sunday! - and then set the skin in salt to cure; confit; and then bake to the original salty snack. Nose to tail baby! Use it all. I even let the dog chew on the shoulder bone. She was happy! So easy; so good. This recipe is an education in salt, pork, fat and they delicate dance. Really, nothing else is needed. Well, toasted corn tortillas; chopped red onion; squeeze of lime and a splash of Tabasco, and heaven is visible. Enjoy!
I'm a big Rick Bayless fan, but this recipe may convert me to Diana Kennedy too. I added one step (and one ingredient) - I deglazed the pork with about half a cup of dark beer at the end for some extra color and flavor, and to take advantage of the crispy bits at the bottom of the pan. Delicious!!
Made this tonight. Oh my god, so good. My only regret is that I wanted to deglaze the pan and incorporate all the crispy bits somehow. Will have to plan ahead for that next time.
Thank you for the heads up about the need to deglaze. I just finished cooking this & made an apple gravy. It's surely not mexican but I think I don't care! Happy cooking!
That sounds scrumptious. Next time I'll have something tasty on hand to use for a deglaze.
We recently had a big birthday party for one of our granddaughters and I made this with a couple little changes: when it got to a caramelization stage I added lime juice and brown sugar. It was a hit with everyone from the kids to the adults. Best part? It was so easy and could be made with almost no attention from me while I made everything else. And I'm having so much fun now going through my new cookbook by Diane Kennedy.
I just took a look at this and love it! Love your idea of the brown sugar and lime juice, a great recipe for fall.
This was way too easy and turned out way too good to not become a staple. In California we have a lot of good carnitas but it was so satisfying to do it at home. It is just a great way to cook yummy pork and can be a versatile base. Imagine adding Asian seasonings during the carmelization period for Bahn mi, or BBQ as a pulled pork substitute. Yum.
I promised myself I wouldn't make this recipe until my copy of Cuisines of Mexico arrived. It arrived, and the first recipe I made was this one. First of all, pork shoulder is so cheap! Second, I'm in love with how simple this recipe is. Third, the results are to die for. This book is truly a treasure. Reading Kennedy's recipes I don't feel the least bit anxious, but rather excited and confident that I can follow the easy-to-understand directions and make something tasty. Thanks so much for the introduction to Diana Kennedy.
I made this last night to have today for a lunch. Absolutely wonderfully perfect! And I just ordered Cuisines of Mexico. I'm sold!
Hi ChezSuzanne, when you get the book check out Carne Claveteada (pg 183), Pot roast studded with almonds and bacon, cooked in a chile sauce and spices...:)
I'm on it! Thanks so much - I can't wait for it to arrive now!!
At my local Mexican store, the men (who always make the carnitas) always add some freshly squeezed orange juice to the carnitas during the frying stage. I've even heard of adding a little Coca-cola to it. I think the sugar in these liquids adds to the caramelization process somehow. Anyway, it's wonderful!
I met Diana Kennedy in Cuernavaca Mexico. I have her book - The Art of Mexican Cooking. It is falling apart from use. This recipe is well worth it. Great for weekend get togethers.
"Ditto" to the above comment..well, except I haven't met Diana Kennedy :)
How did you know I have a huge pork shoulder defrosting in the fridge? Carnitas definitely rank on the top of my favorite porky preparations. Buen provecho indeed!
This reminds me of a recipe I found in the May 2003 Bon Appetit (cover: The Soul of Mexico). The crispy pork is braised and fried country-style ribs and the braising liquid includes orange juice, grated orange peel, whole garlic cloves and some brandy at the end. The shredded meat is served with warm tortillas, avocado salsa, and tomato salsa.
Buen provecho!
made this last night - SOOOO good! i had to drain the fat off before i squirted in some lime juice - it was amazing. thank you!!