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Carnitas (little Pieces Of Browned Pork)
3 lb Pork shoulder, skin and bone removed *
2 ts Salt, or to taste
* There is no need for an expensive cut. Shoulder, butt, or country-style spareribs are all suitable.
Cut the meat, with the fat, into strips about 2 x 3/4 inches. Barely cover the meat with water, add the salt, and bring to a boil, uncovered.
Lower the flame and let the meat continue cooking briskly until all of the liquid has evaporated -- by this time it should be cooked through but not falling apart.
Lower the flame a little and continue cooking the meat until all of the fat has been rendered out of it. Keep turning the meat until it is lightly browned all over, about 1 hour and 10 minutes.
The meat will get more evenly cooked if the dish is rather large and shallow. Do not add too much water at the beginning or the meat will fall apart at the frying stage. If the meat is still fairly hard when the water has evaporated, then add a little more water and continue cooking. Choose pork that has a fair amount of fat or you will have to add some lard for it to brown properly.
Makes 6 servings.
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