One Pan to Rule Them All by Howie Southworth

Author:Howie Southworth
Language: eng
Format: azw3, epub
Publisher: Good Books
Published: 2016-04-12T07:00:00+00:00

Mexican Carnitas

Traditionally, carnitas is prepared by boiling a huge pot of pork in a gallon of oil for the better part of a day. It’s terrific, but the quantities involved (both in pork and time) make it tough for most home-cooks to pull off. Below is a recipe that allows you to re-create the tender, moist crispiness of great carnitas through oven roasting right in your skillet.

—Greg

TOTAL TIME: 2 hours

EQUIPMENT: 12-inch skillet, with lid

SERVES: 8–10

INGREDIENTS:

1½ Tbsp extra virgin olive oil

2 Tbsp salt

2 tsp cumin

2 tsp garlic powder

2 tsp chili powder

3–4 lb boneless pork shoulder or Boston butt, cut into 2-inch chunks

¼ cup water

Heat the oven to 350°F. In a large mixing bowl, form a paste from olive oil, salt, cumin, garlic, and chili powders. Add the pork chunks to the bowl and coat the meat evenly with the paste. Add the coated meat chunks to the skillet in a single layer. Then add the water to the bottom of the skillet. Tightly cover the skillet and roast in the oven for 1 hour.

Remove the skillet from the oven and increase the temperature to 425°F. Uncover the skillet, flip the pork cubes, and transfer the skillet back to the oven. After 25 minutes, flip the chunks again and roast for an additional 15–25 minutes, or until an obvious crust begins to form on the surface of the pork.

Using two forks, finely shred the meat, leaving some charred pieces to taste. Serve with warm tortillas, salsa, avocado, and lime wedges.

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