Last night I was off [tutoring](http://www.826seattle.org), and I left Laurie and Iris with plenty of carnitas. Laurie told Iris she was going to heat some up.
> **Iris:** And some brussels sprouts.
> **Laurie:** No, just pork and tortillas tonight.
> **Iris:** And brussels sprouts!
In a few years when Iris decides she’s unwilling to eat anything other than cheese pizza, I’m going to make her read this over and over.
Laurie made some peas instead, and Iris pronounced them “too buttery.” I’m off to the store for more brussels sprouts.
Now, about those carnitas. They’re incredibly simple to make, and worth doing so frequently. I learned to make them from Jaymes, an [eGullet](http://www.egullet.org/) regular from Texas. Here’s a thread where she discusses her carnita technique in detail.
I should note that by taco-truck standards, these are fake carnitas, and real carnitas are more like what would be called pork confit in a fancy restaurant: pork poached in lard. But these are way easier to make at home. Here’s how I make them:
**CARNITAS**
2 pounds pork shoulder
Vegetables (see below)
Flavorful liquid (see below)
Salt
Salsa
Shredded cabbage
Tortillas
1. Cut the pork into small cubes. I generally aim for half-inch. Place in a saucepan with the vegetables, flavorful liquid and a sprinkle of salt.
2. Bring to a boil, reduce to a simmer, and simmer uncovered, stirring occasionally, for two hours. Your goal is to get the pork tender and have the liquid evaporate at the same time. Feel free to increase or reduce the heat, partially cover, or add more liquid, as necessary. It’s not an exact science, and it’s hard to screw up.
3. Once the liquid is nearly evaporated, raise the heat to medium. Cook, stirring frequently, until the bottom of the pan gets a little encrusted and the pork a little crispy. Add salt if necessary. Serve with salsa, shredded cabbage, and warm tortillas. And brussels sprouts, obviously.
**Notes**
**Flavorful liquid:** Good choices here are a combination of citrus juice, broth, and something alcoholic. I usually go for the juice of half a lime and half a lemon, a bit of chicken broth, and a slug of tequila, rum, or beer. You don’t need to immerse the pork completely in liquid, because it will release a lot of liquid as it starts cooking.
**Vegetables:** Definitely onions and garlic (one medium onion is good for two pounds of pork). A minced poblano, chipotle (canned) or both. Herbs, especially Mexican oregano and cilantro, will not hurt.
Actually, these are the genuine article. Many of taco trucks crisp up their carnitas in (extra) lard, but you’re making ’em the way 99% of Mexicans make ’em.
Hey, that’s good to know! I try to side with 99% of Mexicans on most issues.
It occurred to me that the method for carnitas is similar to Indonesian rendang, in that you braise and cook away all the liquid. Are there other dishes made this way?
A two-year old food critic. Oh boy, did you create a monster!
The upside is, by the time she’s five, she may want to cook and leave you free to do other things. ;-)
Okay, these are awesome. I just made my first-ever batch and they turned out great!
Liquid: homemade chicken stock, juice of one lime, and a slug of tequila
Vegetables: two cloves of garlic; half a medium onion, chopped fine; one poblano, seeded and chopped fine
Flavorings: salt, black pepper, bay leaf, a little ground chipotle (possibly not enough, but the smoke is faintly noticable), and a little ground cumin.
Glad you enjoyed them, ctate. I have a feeling you’ll be making them again soon. The call of the carnitas is hard to ignore.
Berkeley Bowl has Seville oranges, too. I’m sorely tempted….