As pictured here, we used finished carnitas to build a platter of nachos, with black beans, queso, sour cream, and plenty of fresh salsa. Use them to make tacos, fill burritos, tamales, and enchiladas. Other delicious garnishes are guacamole, fresh cilantro, lime wedges, chopped white onion, minced or sliced jalapeños, etc. In the unlikely event of leftovers, freeze them in freezer bags with as much of the air as possible squeezed out of the bags.
- 1 3-pound pork butt
- salt and pepper to taste
- 1 teaspoon cooking oil
- 1 large onion, coarsely chopped
- 6 cloves garlic, smashed and coarsely chopped
- coarsely chopped jalapeño or serrano pepper to taste
- 1½ cups lager-style beer, in all
- 1 tablespoon New Mexico chile powder
- 1 teaspoon cumin
- ¾ cup fresh orange juice
- 1 long strip of orange peel, any pith removed
- ½ cup fresh lime juice
- 1 long strip of lime peel, any pith removed
- 2 bay leaves
- 1 cinnamon stick, broken into 2 to 3 pieces
- 1 tablespoon dried oregano, preferably Mexican
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Pork Carnitas
Click image to enlarge
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