This is my favorite dish to cook on a lazy Sunday afternoon. The smell of the meat simmering in the citrus juices is incredible. The term carnitas, which means something like “little meats” in Spanish, is used to describe many different methods of slow cooking meat until it is amazingly flavorful and tender.

Many carnitas recipes originating from Mexico call for slowly simmering the pork in oil or even lard for hours. This version is a bit lighter as the pork is slow simmered in water and citrus juices. The pork turns out equally as juicy and the taste is out of this world. Plus, once you load up your stock pot it is pretty much on auto pilot until towards the end. Serve it up on tortillas with fresh salsa, or chopped onions and cilantro and get out of the way. Cerveza por favor? 

INGREDIENTS:

• 1 boneless pork butt or Boston butt (size depends on how many people you are serving)
• The juice of 4 – 5 Seville oranges or 2 cups sour orange marinade
• 6 limes
• 2 yellow onions
• 2 heads of garlic
• 2 jalapenos (Use only one for less heat)
• 1 bunch cilantro
• 2 tablespoons cumin
• 3 tablespoons raw sugar or dark brown sugar
• 2 – 3 dashes of Liquid Smoke (optional)
• Kosher salt and fresh ground pepper

PREPARATION:

1. Cut the pork into small chunks about 1 1/2 inch cubes. Separate the garlic, no need to peel the cloves. The skin will disintegrate while cooking. Cut the onions and jalapenos in half.

2. Combine the pork, onions, jalapenos, garlic, orange juice, cumin, sugar and salt and pepper into a large stock pot. Squeeze the juice of 4 of the limes into the pot and add 2/3rd’s of the cilantro. Fill the pot with just enough water to cover the contents.

3. Bring to a boil and lower to a gentle simmer. Cook until liquid in the pot cooks off and the pork is fall apart tender. Usually about 1 1/2 hours. If the liquid evaporates and the pork is not done, you can add a little more water and continue cooking. When the liquid is gone and the pork is tender, turn the heat up to medium high. The pork will begin to fry, rendering the remaining fat. Be careful not to let it cook too quickly and burn. When most the fat has rendered away you are done. Serve with flour tortillas, chopped onions, chopped cilantro and a squeeze of lime juice. Oh and your pot will probably need soaking afterwards.

Serves a bunch

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