Free Recipe Carnitas 2
Recipe Type: Free Mexican Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Carnitas 2 Recipe
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Carnitas 2 Preparation
Throughout the central part of Mexico carnitas are a very favorite snack. They can be crisp or juicy, with a little bone or without, and sometimes mixed with the soft rind and little bits of fat all chopped together. Whatever, douse it well with a fresh sauce- Verde Cruda, or Guacamole- and wrap it in a hot, floppy tortilla-the simplest and most delicious taco. 3 pounds pork shoulder, skin and bone removed Cold water to barely cover 2 tsp salt, or to taste Cut the meat, with the fat, into strips about 2 x 1/4 inches. Barely cover the meat with water, add the salt, and bring it to a boil, uncovered. Lower the flame and let the meat continue cooking briskly until all 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 the fat has rendered out of it. Keep turning the meat until it is lightly browned all over- about 1 hour and 10 minutes. There is no need for an expensive cut. Shoulder, butt, or country- style spareribs are all suitable. 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. Converted by MMCONV vers. 1.10
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