SPICY CARNITAS

Here's the delicious recipe that I will forever associate with my burned fingers.  So tasty! 

(The recipe, that is - not my fingers.  Haha!)

Spicy Carnitas

2 lbs boneless pork shoulder, cut into 1-inch cubes

Goya Adobo with pepper

½ medium onion, diced 

1 tsp garlic, minced

1 jalapeño pepper, chopped (optional)

2 large chicken bouillon cubes

4 cups water, to cover

3 Tbs olive oil

1½ cups orange juice

1 pkt Sazon Goya Sin Achiote (without Annatto)

flour (or corn) tortillas, warmed

1 jar salsa verde

guacamole



The ingredients pictured above can be purchased at most HEB stores, or check the International Food aisle in your local supermarket(s).  This recipe calls for the Sazon pictured on the right with the white top.  This one does not add color to food, whereas the Sazon Goya on the left will color food a lovely yellow or orange (depending on how little or how much is used.)  They provide a unique flavor and add authenticity to Spanish foods.

   

Our local Walmart sells "pork for carnitas."  (How convenient! ;)
Maybe yours does, too.

This is what the meat looks like.  Rinse well under cold, running water.
There's a lot of fat that needs to be trimmed off before cooking.

This is the fat from two packages of meat.  Throw it out!

Trim the pork into 1-inch pieces.  It's messy.
Use a sharp knife and keep it dry being VERY careful not to let it slip.  No need for cut fingers.

Season meat with Adobo.
In a deep-sided frying pan or casserole, combine pork, onion, garlic, and jalapeño.
The veggies can be sauteed a little to bring out their flavors, but it's not necessary.

Add bouillon cubes and water to cover. Bring to boil. 
Cover and simmer on low until meat is tender, about 1 hour.
(This picture was taken at the 1 hour mark.)

Preheat oven to 400ºF.  Drain meat in colander, discarding vegetables and water. Heat oil in same pan on medium high. Add drained meat and brown in olive oil, turning occasionally. When meat is browned, add orange juice and Sazón and bring to boil. Place in oven, uncovered, until juice reduces and glazes meat, about 30 minutes. Stir every 5-10 minutes so it doesn't stick and juice evenly coats meat.

Next time I prepare this recipe I will leave out the orange juice because it makes the meat sweet.  It's very good, however, I like my meat savory.  If you omit the orange juice be sure to keep back some of the broth so it's not dry.

Shred meat and serve with tortillas, salsa verde, and guacamole. Muy delicioso!
(CAUTION:  DO NOT FORGET TO USE POT HOLDERS.)