Smoky Carnitas

IMG_3643Hi there–  Favorite food?  Mine is tacos in general.  Carnitas tacos, more specifically.  It’s like a puzzle.  Every taco can be different.  Corn salsa on this one.  Avocado on the next.  With lettuce or without.  Add beans, maybe cilantro rice.  Sour cream?  Each time trying for the masterpiece, the perfect  taco!

This recipe make piles of smoky carnitas meat.  We had the family over and have been eating leftovers all week on those small taqueria tortillas.  Delish!

4 pounds pork butt
1 cup water
1 tsp liquid smoke
1 yellow onion, cut into fourths
5 cloves garlic, minced
salt & freshly ground pepper
red onion & cilantro for garnish

IMG_3656Put a grate into a roasting pan.  Then pour the water and liquid smoke into bottom of the pan.  Cut the pork into 2″ cubes discarding the bone and extra fat.  Put it on the grate and top with the onion and garlic.

Stick into a 350 oven for 2 hours covered with a lid or foil. Cook it for 2 hours* and then check to see if it is tender enough to shred.  If not, put it back in the oven for another 30 minutes.

Shred the meet on a plate a few chunks at a time and transfer it to your serving bowl.  Salt and pepper liberally to taste.  Mash the well cooked onion to a pulp and add it to the meat.   Then pour the liquids at the bottom of the pan through a strainer and add about half the liquid to your carnitas.  Sprinkle a little red onion & cilantro on top just to make it pretty.  Stir it up and serve it hot — for tacos, burritos, enchiladas…

****For carnitas tacos serve your smoky pork up with fresh tender tortillas, chopped cilantro, lettuce, chopped tomato, corn salsa, mango-avocado salsa, sour cream, black beans or refried pintos, Mexican rice, guacamole, grated cheddar or queso fresco, hot sauce, jalapeños…  The list could go on.  Just pick your “faves” to create the perfect taco!

2 thoughts on “Smoky Carnitas

  1. Carnitas is one of my all-time favorite Mexican dishes! My mouth is watering as I write this. I’m on a sort-of-strict diet right now (avoiding headache triggers), and pork is not on the “allowed” side of the list. But. . . I can have it once in a while, so. . . I will file this in the “Must Try This” folder! 🙂 Thanks for sharing.

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