Carnitas

When you cook a pork shoulder, there’s always leftovers, and what better way to use them up. Carnitas translates literally as “Little Meats”. It’s classic Mexican street food. You will find Taquerias, or a street vendor specializing in Tacos, along any street. The cart has all the ingredients for the carnitas piled high. Stop by, pay a few Pesos and he’ll put together some awesome taste on a soft Taco, wrap it up to go. This can be done at home, without the cart, but feel free to walk up and down your block eating it if you like. I’ll stick to the kitchen table.

A little history lesson

As with a lot of Mexican food, actually, food in any country, it’s very regional specific. It depends on what fruits, vegetables and meats are available in that area. The Carnitas originated in the state of Michoacan, which is situated on the Pacific coast in central Mexico. Being a coastal state, fishing is a major part of the economy, however Carnitas is not a fish dish, it’s pork. The pig is not native to Mexico, it was brought over by the Spanish in the 1500’s and roamed wild. During the late 1800’s they became more domesticated and specific breeds were introduced and interbred.

Carnitas are traditionally made from pork shoulder or Boston butt. Simmered in fat, and slow cooked for 4-5 hrs so the connective tissue breaks down, the meat becomes tender and can be pulled apart. There is a history of cooking at low temperature in fat. It’s called Confit, it’s a process that was developed in France as a way to preserve meat. In fact, meats that are slowly braised at lower temperature in fat (as opposed to frying in high temperature fat), can be stored for a few months in a cool dry place.

Cooking methods

Lets get back to the Carnitas. The pork shoulder is braised, traditionally in fat, till cooked. This would be done in a large pot, when the pork is done it would be pulled apart and the heat would be turned up under the pot so some of the meat would be seared, then it would be served. Well, for this version of Carnitas, I’m going to change the cooking process a little, but keep the flavor. The best way to cook Boston Butt is in the slow cooker, slow cooker pulled pork. Also mojo braised pork shoulder, which cooks a little quicker.

I’ll just change the spices a bit to a more traditional Mexican flavor. Salt, pepper, cumin, oregano, and lay it on a bed of onion, garlic and jalapeno. Normally, I would sear the pork prior to cooking, but not for this recipe.

As with slow cooker pulled pork, the meat gets a bed at the bottom to cook on, onions, garlic and jalapeno. I’m not a fan of super spicy, I remove the seeds and webbing from the jalapeno. If you want some heat, leave them. Add all the spices to some olive oil, this helps the coating to stick, rub generously all over the meat. Lay the meat on the bed of vegetables, add 1/4 cup chicken stock. Cover, set the slow cooker on low, and, go do something for 6-7 hrs. While you’re doing your thing, the pork is doing it’s thing.

When you return, the pork is done. The secret to pulled pork is the connective tissues breaking down. For this to happen the meat has to reach an internal temp of 195-200 degrees. Now would be a good time to check that. Transfer the meat to a large bowl to rest, and, shred. Remove the vegetables to bowl to serve as a garnish, and transfer the juice to a suitable sized container, it will be used in the crisping process. The cooking of the pork and the making of the Carnitas don’t have to happen at the same time. Pulled pork can be stored in the fridge for a few days, or even frozen if you like, I would defrost it in the fridge prior to use. I say this because Carnitas can be a quick weeknight meal if the pork is cooked and pulled prior.

The meal

Mexican night at my house is a free for all. All the food is put on the table and everyone takes as they need. Before preparing the pork, have everything ready on the table. Heat the tacos, cheese, maybe cilantro lime sour cream, possibly mexicorn, or cilantro lime rice, some refried beans, avocados. The choices are practically limitless. Just have everything ready.

Now, on the the fun part. I am going to crisp the pulled pork to make the Carnitas, it’s quick and easy. Heat a frying pan over medium high heat, add some oil, when its hot put in some of the pulled pork and a couple of spoons of the juice. Keep stirring and moving the pork around. The juices will evaporate leaving the flavor, and, the pork will get a crisp to it, this takes about 5 mins. Put in a bowl and place on the table so everyone can serve themselves, do another panful if needed.

The authentic flavor of Carnitas is easy to make in the comfort of your own home. The pork can be cooked the same day, or, prior to. The Carnitas are quick and easy to make, and can be put together for a tasty weeknight meal. Thank you and enjoy