Hi all– I don’t know about you, but at our house we could eat Mexican food about 4 nights a week! And these carnitas are a great start–because we can use them for tacos, burritos, enchiladas… I’ve posted a carnitas recipe before, but I’m loving this new and improved version– crispy from the oven and lightly spiced.
I made them last week and sort of on the spur of the moment invited a bunch of friends for Friday night “Talk & Tacos!” I thought, well, it’s the last minute and people are on vacation or busy or just want to stay in– But everyone came– 22 friends up and down a long table in the back yard! It was big fun under the maple trees as the breeze picked up and the evening cooled down and we talked our way into the night….
1/4 cup olive oil
4 to 5 pounds pork loin, cut into 3″ chunks
2 tab. salt
1 yellow onion, chopped to small bits
32 oz. carton chicken broth
3 cloves garlic, minced
3 tab. lime juice
1 tab. chili powder
1 tsp. cumin
chopped red onion & chopped cilantro for serving
Heat the olive oil in a soup pot. Throw in the chunks of pork in two separate batches and stir them a bit to brown them on all sides, salting the meat as it cooks (about 8 -10 minutes per batch). Then put all the pork into the pot together, stir in the chopped yellow onion and cook 2 minutes more.
Add in the chicken broth, garlic, lime juice, chili powder and cumin. Bring the whole thing to a low simmer and cook for about 1 1/2 hours until the meat is tender and can be shredded.
Remove the pork from the pot, reserving the cooking juices. Shred the pork with two forks and spread the shredded pork out over 2 baking sheets that have been sprayed with cooking spray. Drizzle a small amount of the cooking liquid over the meat and put it into a 400 degree oven for 20 to 30 minutes until the cooked shreds are crispy but still tender– as it cooks drizzle on more cooking juices every 10 minutes or so.
Serve the carnitas with chopped onion and cilantro– and any other fixings your family likes.