Sunday, February 24, 2013

Carnitas, braise and fry

I've always made carnitas in the crockpot and wanted to try the ol' fashioned way of braise and fry in cast iron pot. Since there will not be all the water to cook the meat less seasoning will be needed. It's pretty simple, pork butt, salt, cumin, juice from one 1 orange and water.

Cut pork into chunks, arrange in a single layer in the cast iron and add enough water to cover meat. Bring to a low boil and continue to do so and stirring occasionally till all water is evaporated, about 90min. Turn heat down and continue to cook (turning frequently) in rendered fat till meat is crispy and tender, 90-120min.

When tender remove from fat and shred or chop into bite size pieces. I made a few cauliflower taco shells to hold the succulent meat, some cilantro, tomatillo salsa and a squeeze of lime was added to each.

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