Mexican Pork Carnitas, slow-cooked, flavorful shredded pork shoulder, ready in the oven to brown, served with tortillas and salsa.
Walk into any Mexican taqueria in California and you’ll find carnitas on the menu, usually first braised pork neck (the shoulder roast) that’s pulled apart and then roasted over high heat to caramelize.
This is my dad’s favorite recipe for pork carnitas that we stuff into fresh tortillas for tacos with fresh tomato salsa. I think I could eat this Carnitas recipe every day for a week and never get tired of it.
carnitas
ingredients
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4 pounds boneless pork shoulder, cut into large cubes (remove any large chunks of excess fat, but don’t remove all of the fat or you’ll end up with dry, flavorless carnitas)
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1 liter beef broth
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2 cups chunky tomato salsa, either prepared or homemade
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water
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Salt
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2 cups fresh tomato salsa (pico de gallo)
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16-24 corn tortillas
method
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Combine pork, broth, salsa in a large saucepan, cover, and simmer for several hours:
In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to just cover the pork.
Cover and bring to a boil. Reduce heat to low and simmer, covered, for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste if needed.
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Break the meat into pieces, place in the roaster, roast in the oven until browned:
Preheat oven to 400°F. Remove the meat from the liquid in the saucepan (drain the liquid) and spread the meat in a frying pan. Break the meat into small pieces. Fry the meat for 15 to 20 minutes until brown and crispy.
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Warm tortillas:
If using store-bought tortillas, heat the tortillas individually in either the microwave or in a hot skillet.
If you heat them in a pan, you may need to use some butter or oil to soften them. If air pockets form inside the tortillas, they’re done.
To heat them in the microwave, place a paper towel on the bottom of the microwave. Place a tortilla or two on the paper towel (whatever fits so there is only one layer). Microwave on high for 10 seconds per tortilla (some brands of tortilla require 20 seconds each).
Store warm tortillas wrapped in a clean towel for serving.
To serve, double the tortillas and top with a few spoonfuls of carnitas. Top with salsa. Serve with shredded lettuce (lightly salted and sprinkled with vinegar), beans, avocados and/or grated cheese.
To eat, remove half of the carnitas from one tortilla at a time. Take a tortilla each with carnitas and salsa, fold and enjoy. Or keep them double. Your decision.
Links:
Carnitas with Chipotle and Coca Cola from Alaska Cooks
Carnitas Houston Style by Lisa Fain, the homesick Texan
