Pork Carnitas

I like to have sandwiches the first day I make pulled pork, and then serve Carnitas the following night. It is an especially good plan if you make the shoulder on Thursday or Friday so you can take it easy over the weekend.

Shake says: We’re all suckers for Pacifico beer from Mexico. It is delicious, refreshing, and makes this feel like you’re at a beachside taqueria in Baja!

Ingredients

Equipment: Non stick skillet

Pulled pork-plan for 1/2 -1 cup per person

Oil

Small tortillas, at least 2-3 per person Saucy Note-if using corn tortillas, double them up so they don’t disintegrate

Optional:

Saucy Note: This is a fun meal if you have helpful guests coming over. Making the garnishes involves lots of little easy tasks that everybody can participate in, and dinner will come together in a flash.

Salsa

Avocado

Cilantro

Hot sauce

Lime

Chopped white onion

Thin sliced radishes marinated in salt and white vinegar

Saucy Note: I had these at a little Mexican place in Seattle one time, and now I buy extra radishes to snack on while I cook. The vinegar helps mellow the bite of the radish, and the salt and crunch are quite addictive. I slice the radishes thin, salt them heavily, and then put them in the smallest bowl that will hold all of them, and then add enough vinegar to fill in all the gaps. Let sit for about five minutes before eating.

Instructions

Preheat oven to 200°F.

Heat about a tablespoon of oil in a skillet over medium high heat. When water flicked on the surface sizzles upon contact, the pan is ready. Working in batches, fry the meat in thin layers for 4-5 minutes, flipping once, so each side gets crispy and brown. Pile meat on plate and keep warm in oven, using parchment paper between each layer to keep it from getting soggy.

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Warm tortillas. I have a steamer basket for the stove I like to use, but you can also wrap a few at a time in a damp paper towel and microwave it for 20-30 seconds.

Serve on tortillas. Add as many or as few garnishes as you like. Devour with wild abandon.

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