Twisted Carnitas

Carnitas are one of my favorite things to eat. It must have something to do with that juicy center and crispy outside. Given today's climate for more low-fat, healthier foods, alternative methods like braising and roasting have become popular. These non-traditional methods tend to produce a less savory result. The traditional way to cook carnitas is in a copper pot which disperses the heat evenly (one may use any thick bottomed pot to get the same result). Lard is used to cover the dish in proportion to the amount of meat being cooked. Once the lard has melted, pork and flavorings are added (usually salt, oregano, marjoram, thyme, bay leaf, crushed garlic cloves). Traditional carnitas is then made by process of simmering the meat until tender over a very low heat. Once appropriate tenderness is achieved, the heat is turned up and the outside of the pork begins to crisp. The carnitas can then be cooled and shredded. After searching the internet for different recipes to try them, I decided to make up my own. They turned out great! Everyone gobbled them up and my husband took the left overs for lunch to share with his co-workers. Here is what I came up with:


Twisted Carnitas (Little Meats)





2.5 Pounds Pork Shoulder
2 Cups Water
2-1/2 Tablespoons Chicken Bouillon Powder (Or 2-1/2 cubes)
1 Lime, quartered
1 Green Chile, stems removed
1 large white onion, quartered
8 cloves garlic, peeled and crushed
1-1/2 Tablespoons seasoned salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon Mexican Oregano
1/4 Teaspoon Thyme
1/2 Teaspoon White Pepper
1 tablespoon ground black peppercorns
2 bay leaves

1.Preheat oven to 375 degrees. Combine seasoned salt, cumin, coriander, mexican oregano, thyme, white pepper, ground black peppercorns; stir to mix together. Place pork into dutch oven and press spice mixture onto pork shoulder evenly. Place diced garlic on top of mixture on pork. Place the limes, chile, onion,and bay leaves into Dutch oven surrounding pork. Add the 2 cups of water and chicken powder dutch oven surrounding pork and cover pot.
2.Place into oven for 3-1/2 hours, checking every hour and turning the pork. During the last hour of cooking remove pork and cut pork into 4 large chunks. Place back into oven for last hour.
3.Once done remove pork from pot and place onto a baking sheet. Shred pork with forks, pour 1/4 cup of juices over pork on baking sheet. Place back into oven for 20 minutes. Remove from oven and place onto dish and serve.

Note: Your pork should be nice and crisp, if you would like it more or less crispy you may adjust the cooking time.


My son sneaking a bite

I served mine with rice, beans, avocado slices, cilantro, onion, chipotle salsa and salsa verde.