by calendula » Mon Apr 02, 2018 8:55 pm
This Mexican dish made with pork butt is so very delicious. I have eaten carnitas a few times at restaurants, but this is the first time I’ve ever made them myself. The recipe come from The Whole30: The 30-Day Guide to Total Health and Food Freedom.
Pork Carnitas
Ingredients:
1 1/2 Tablespoons salt
1 teaspoon black pepper
2 pound Pork butt, cut into 4” chunks
2 Tablespoons cooking fat
1/2 onion, minced
3 cloves garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon cinnamon
1/4 sliced green onions
Juice of 1/2 a lime
Preheat oven to 350 degrees F.
Mix 1 tablespoon of the salt with the pepper. Season Pork with mixture.
In a large, heavy, oven safe pot on medium heat, melt cooking fat. When hot, add pork and brown on all sides. Remove pork from pot and set aside.
Reduce heat to medium-low, add onions, cook 4-5 minutes. Add garlic, cook 1 minute. Add 1 cup of water, the chili powder, and cinnamon. Increase heat to medium high, add pork back to pot, and bring to a boil.
Cover the pot and transfer to oven. Bake for 2 1/2 hours, turning meat after each hour.
Shred pork and add green onions and lime juice. Season with remaining 1/2 tablespoon salt.
Notes: I used lard; that is the fat traditionally used in Mexico.
A cast iron pot works well for this recipe.
It can be served on corn tortillas, a bed of lettuce, rice, or cauliflower “rice.”
It is super delicious.
This Mexican dish made with pork butt is so very delicious. I have eaten carnitas a few times at restaurants, but this is the first time I’ve ever made them myself. The recipe come from [i]The Whole30: The 30-Day Guide to Total Health and Food Freedom[/i].
[b]Pork Carnitas[/b]
Ingredients:
1 1/2 Tablespoons salt
1 teaspoon black pepper
2 pound Pork butt, cut into 4” chunks
2 Tablespoons cooking fat
1/2 onion, minced
3 cloves garlic, minced
1/2 teaspoon chili powder
1/4 teaspoon cinnamon
1/4 sliced green onions
Juice of 1/2 a lime
Preheat oven to 350 degrees F.
Mix 1 tablespoon of the salt with the pepper. Season Pork with mixture.
In a large, heavy, oven safe pot on medium heat, melt cooking fat. When hot, add pork and brown on all sides. Remove pork from pot and set aside.
Reduce heat to medium-low, add onions, cook 4-5 minutes. Add garlic, cook 1 minute. Add 1 cup of water, the chili powder, and cinnamon. Increase heat to medium high, add pork back to pot, and bring to a boil.
Cover the pot and transfer to oven. Bake for 2 1/2 hours, turning meat after each hour.
Shred pork and add green onions and lime juice. Season with remaining 1/2 tablespoon salt.
Notes: I used lard; that is the fat traditionally used in Mexico.
A cast iron pot works well for this recipe.
It can be served on corn tortillas, a bed of lettuce, rice, or cauliflower “rice.”
It is super delicious.
