A dish that takes hours to cook in the oven isn't exactly the ideal summer dish, but food cravings don't always fall in line with the weather.
That was the case last week when I was struck with the overwhelming desire to make pork carnita tacos.
If you've never had the Mexican dish, you've been missing out. Carnitas, Spanish for little meats, are just that, little bits of tender, succulent pork that have been braised and then fried, ideally in their own fat. The Mexican state of Michoacan, on Mexico's west coast, is famous for its carnitas.
Recipes vary in authenticity and ingredients, but every one I've seen includes citrus and plenty of fat.
This one that I cobbled from various sources is far from authentic, but it is delicious nonetheless, proving that just because you aren't on vacation in Mexico doesn't mean you can't eat like you are.
It goes without saying to serve these with a refreshing margarita or cerveza.
I haven't tried making these in a slow cooker, but I bet it would work just as well as the oven and keep the kitchen cooler.
Pork Carnitas
1 (2 1/2- to 3-pound) fatty pork butt (shoulder), cut into 2-inch chunks (do not trim away the fat)
1 teaspoon kosher salt
1 orange, quartered
1/2 onion, cut in half
4 cloves garlic, peeled and halved
2 bay leaves
1 (3-inch) cinnamon stick, broken into several pieces (see note)
4 tablespoons lard OR coconut oil, melted
For serving:
Small corn or flour tortillas
Lime wedges
Sliced jalapeno or Fresno pepper
Fresh cilantro
Salsa verde or roasted tomato salsa
Heat oven to 275 degrees.
Season pork with salt and toss to coat. Arrange pork pieces in a single layer in a 9-by-13-inch baking dish. Squeeze the juice from the quartered oranges over the pork and nestle the squeezed pieces between the pork. Separate the onion quarters into smaller pieces and nestle them, along with the garlic, bay leaves and cinnamon stick pieces evenly among the pork. The pork should be snug in the dish. Pour the melted lard or coconut oil over the pork. Cover tightly with aluminum foil and place in oven for 31/2 hours or until pork is fork tender.
Heat a large cast-iron skillet over medium-high heat. Using a slotted spoon, transfer the pork pieces to the cast-iron skillet. Cook, stirring frequently, until pork is browned and crisp. The pieces will break apart as they cook. If desired, shred any large pieces that remain before serving.
Serve in tortillas with lime juice, sliced peppers, cilantro and salsa, if desired.
Makes about 6 servings.
Note: To break the cinnamon stick, I placed it in a plastic bag on a cutting board and gave it a single whack with a meat mallet.
Food on 07/13/2016