{"id":311,"date":"2014-12-02T07:00:08","date_gmt":"2014-12-02T07:00:08","guid":{"rendered":"http:\/\/betondinner.com\/?p=311"},"modified":"2019-07-01T04:28:29","modified_gmt":"2019-07-01T04:28:29","slug":"carnitas","status":"publish","type":"post","link":"https:\/\/betondinner.com\/carnitas\/","title":{"rendered":"Carnitas (The Ultimate Crowd-Pleasing, Make-Ahead, Freezer-Friendly Party Meal – Part 1)."},"content":{"rendered":"

\"Carnitas<\/a><\/p>\n

If you bothered to read the whole title – I really didn’t want to stop there, to be honest. I wanted to say this meal can also be paleo! vegetarian! gluten-free! perfect for meat-lovers! kid-approved! and lends itself well to having people over, transporting a meal to someone, and even a themed potluck. In other words, you can (and should!) make carnitas for anyone and everyone you know and love. (And read Part 2: Burrito Bowls<\/a>\u00a0– that’s where the vegetarian part comes in!)<\/p>\n

Carnitas are Mexican pulled pork, made from a slow-cooked pork shoulder (aka Boston butt or pork butt). I found this recipe on Our Best Bites<\/a>, and it’s originally from Cook’s Illustrated, so I was prepared for it to be good – but it’s\u00a0awesome.<\/em> Here’s what you do:<\/p>\n

Trim the fat a little and cut your roast into 2-inch chunks (or have the lovely person at the meat counter at the grocery store do it for you!) and put the pieces into a Dutch oven (a large heavy pot with a tight-fitting lid). Add water to\u00a0barely<\/em> cover the meat, and add the components that will give the meat its amazing\u00a0flavor – onion halves, smashed garlic cloves, lime juice, red wine vinegar, oregano, cumin, bay leaves, salt and pepper, and the juice and peels of an orange.<\/p>\n

\"Carnitas<\/a><\/p>\n

Bring to a boil on the stove, stirring occasionally, then cover and put the whole thing in a preheated 300 degree oven for 2 hours. Transfer the meat (if you’re making ahead, any container will do; if you’re eating right away, use a foil-lined sheet pan) – it will be super tender and already tasty. But things are about to get much, much more delicious!<\/p>\n

\"The<\/a><\/p>\n

You’re going to reduce the cooking liquid until it’s thick – almost a glaze. Remove and discard the onions, bay leaves, and orange rinds, and bring the liquid to a rolling boil on high heat. Supposedly this should take about 10-15 minutes; in my experience it can take up to 30. You’ll end\u00a0up with about a cup of liquid.<\/p>\n

\"The<\/a>Here’s the pork with the glaze drizzled over it – it’s ready for the broiler!<\/em><\/p>\n

While the liquid reduces, you can shred the pork – it should be cool enough to handle. Be sure to remove any big pieces of fat or gristle.\u00a0Once you have shredded pork and reduced cooking liquid\/glaze, you can Choose Your Own Adventure<\/strong>! Will you<\/p>\n

A) Package some of your carnitas for the freezer?<\/strong> If so, portion cooled shredded meat into freezer bags, along with a small container filled with a proportional amount of glaze. From a 4-lb roast, I can make two freezer meals and have one portion to eat right away. To enjoy your freezer meal, thaw the meat and glaze in the fridge and then continue to C) below.<\/p>\n

B) Put it all in the fridge to cook for a party the next day?<\/strong> If so, store your carnitas and glaze separately until about 20 minutes before you’re ready to eat! At that point, continue to C) below.<\/p>\n

C) Proceed straight to carnitas bliss?<\/strong> If so, your shredded pork should be on a foil-lined baking sheet with sides. Drizzle it with the glaze and broil on high for 5-8 minutes, until it begins to brown and get crispy edges. Using a spatula, flip the carnitas and broil the other side for another 5-8 minutes, watching carefully. Now your carnitas are beautiful, crispy, and ready to eat – see Part 2<\/a>\u00a0for serving suggestions!<\/p>\n

\"Burrito<\/a><\/p>\nPrint<\/a>

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