Last night, I experimented in the kitchen. I have been doing a bit of this of late, and really having fun. Ben has been enjoying the results.
Last night, armed with two pounds of pork roast, I tried something new, Pork Carnitas.
As Ben will attest, the results were delicious.
What you need...
For the Carnitas:
2 pounds pork roast, shoulder or butt, deboned, trimmed and cut into 1-2 inch pieces
1/2 cup fresh squeezed blood orange juice
Juice from 1 lemon and 1 lime
4 cloves garlic, peeled, but whole
1 teaspoon ground cumin
1 teaspoon sea salt
For the fixings:
Small corn tortillas
Avocado
Cilantro
Red Cabbage
Grated sharp cheddar cheese
Sour cream, black beans, tomatoes, limes, anything else that will make you smile.
To make the magic:
In a large dutch oven, place the pork, juices, garlic, spices and enough water to just cover the meat. Bring to a boil and then simmer uncovered for two hours - don't stir.
Next, ramp up the heat to med-high and cook for 45 minutes, turning pork until all the liquid has boiled off. Cook long enough to brown the edges of the pork.
Now, you are ready for a taste-bud extravaganza. Serve the pork warm, along with all the fixings.
You will never look at pork the same again.