Carnitas de Lia
Posted By Lia Huber On December 7, 2009 @ 6:14 pm In Meat,Nourishing, Fast, Fresh Recipes,Type of Food | 22 Comments
These carnitas are based on a recipe by Michele Anna Jordan that I’ve been using for years. Because the pork is braised in its own juice, these carnitas are much lighter than the traditional version, which is cooked in ample fat. Serve this Mexican-style pulled pork with guacamole, lime wedges, salsa and a basket of hot tortillas.
Ingredients Instructions Preheat oven to 275 degrees F. Mix together salt and spices in a small bowl. Take pork out of its netting, pat pork dry with paper towels, and rub the spice mixture all over, getting it into the nooks and crannies.
Place pork in a Dutch oven, cover and bake in the oven for 3–1/2 to 4 hours, until pork falls apart with the touch of a fork.
That’s it. The easiest recipe you can imagine. Shred the pork and serve the carnitas on a platter along with the suggested accompaniments, or freeze until later. Notes Note: If you’d like to crisp up either medium-sized chunks or fully shredded pork, saute it in a bit of the pork fat or canola oil. Cook Time: 3-1/2 to 4 hours
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