Sunday Supper: Carnitas
Sometimes, you just don’t want to spend all Sunday cooking. Instead, you want to just lay on the couch, relax and let the stove do the work for you. Carnitas are the perfect dish for a lazy Sunday afternoon.
Carnitas is a very delicious Mexican dish. Carnitas simply means “little meat” in Spanish and once you let this big cut of pork cook for two hours that is exactly what you get. Delicious, little nuggets of pork that you can fold into a warm tortilla, add your favorite toppings and spritz with some lime for the perfect balance of fat, salt and tart.
So, grab a pot, do about fifteen minutes of work and then sit back and watch the game. Just please, don’t forget the Corona!
Prep time: Total time:
2 ½ lb Pork Butt or Shoulder, cut into 2 to 3 inch chunks
2 tablespoons kosher salt
1 tablespoon black pepper
1 teaspoon ground cinnamon
1 tablespoon brown sugar
1 teaspoon turmeric
1 tablespoon chili powder (2 tablespoons if you want a little kick)
2 to 3 cups water
2 tablespoons canola oil
2 tablespoon chopped cilantro
Warm corn or flour tortillas
Mexican Cheese blend
- Place the pork on a large cutting board. In a small mixing bowl, mix salt, pepper, cinnamon, brown sugar, turmeric and chili powder. Combine spice and rub into the meat. Massage the rub into the meat until it is fully covered.
- Cut the pork into chunks and continue to mix the meat until the spices are evenly distributed.
- In a large dutch oven or pot, heat oil to medium heat and add pork. Allow pork pieces to cook for 2 to three minutes before mixing up the meat to brown on all sides.
- Once meat is browned, add water to pot until the meat is just covered. Bring water to a boil.
- Once water is boiling, reduce to a simmer and cover. Allow meat to cook for 2 hours.
- After two hours, remove cover and add the fresh cilantro. Remove from the pot and serve with the tortillas and toppings.