CARNITAS
This is my husband's favorite dish. I adapted the recipe from a recipe by Marilyn Tausend and Ricardo Munoz Zurita that was published in Best American Recipes 2004-05. I incorporated some of the notes from the editors of that series, Fran McCullough and Molly Stevens.It is very easy, with a big payoff!
Provided by SassyStew
Categories Pork
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees. Combine pork, 2 cups of water, zest, orange juice, garlic, and salt in a heavy dutch oven with a lid. Place in the oven and cook for at least six hours, but not more than eight.
- Remove the pot from the oven. Scoop out the pork with a slotted spoon and put into a shallow baking dish. Shred the meat with two forks. At this point it should be so tender you hardly have to make any effort to separate it into delicious morsels. Discard any big chunks of fat.
- Sprinkle the meat with the brandy or sherry and ladle a few scoops of cooking liquid back over the pork. (The reserved cooking liquid makes a wonderful base for bean soup.) Place under the broiler for a few minutes until sizzling.
- Serve with Cuban black beans and rice, or use as a taco filling.
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YJ PACK
[email protected]Carnitas are a favorite in our house, and this recipe did not disappoint! The pork was fall-apart tender and the flavor was incredible. We served it with tortillas, salsa, and guacamole, and it was a perfect meal.
st gamer
[email protected]These carnitas were amazing! I followed the recipe exactly and they turned out perfect. The meat was tender and flavorful, and the crispy bits were to die for. I will definitely be making this recipe again and again.
Irene Warren l
[email protected]I made this recipe last night and it was a huge hit with my family! The carnitas were so flavorful and juicy, and the perfect addition to our taco night. I will definitely be making this recipe again.