Pork Carnitas

I always try to cook something unique on special occasions. When I asked Jon what he wanted for his birthday dinner I was a little intimidated when he said "carnitas!" First, I've never made carnitas or anything remotely as involved. Second, my husband has high standards when it comes to Mexican food.

I scoured the Internet for recipes and finally landed on this one, which actually has more of a European background. The flavor was a little dull, but after adding a little bit more spice it got raving reviews and tasted even better the following day when we had it for leftovers.

Recipe with adaptation from David Lebovitz

Pork Carnitas

serving: 8

 

ingredients:

4-5-pounds boneless pork shoulder, cut into 5-inch chunks, trimmed of excess fat
1 tablespoon coarse sea salt
2 tablespoons olive oil or vegetable oil
water
1 cinnamon stick or 1/4 teaspoon of cinnamon (Canela Molida)
2 teaspoon chile powder mix
2 teaspoon ground regular chili

1 tablespoon Mexican oregano
 2 bay leaves

2 teaspoon ground cumin
3 cloves of garlic, peeled and thinly-sliced

 

directions

Rub the pieces of pork shoulder all over with salt. Refrigerate for 1- to 3-days. Due to time restraints I only allowed 1/2 a day for them to sit. (You can skip this step if you want. Just be sure to salt the pork before searing the meat in the next step.)

 

Heat the oil in a roasting pan (I used a dutch oven) set on the stove top. Cook the pieces of pork shoulder in a single layer until very well-browned, turning them as little as possible so they get nice and dark before flipping them around. If your cooking vessel is too small to cook them in a single-layer, cook them in two batches.

Once all the pork is browned, remove them from the pot and put into roasting pan. Blot away any excess fat with a paper towel, then pour in about a cup of water, scraping the bottom of the pan with a flat-edged utensil to release all the tasty brown bits.

 

Heat the oven to 350F (180C) degrees.

 

Add enough water so the pork pieces are 2/3rd’s submerged in liquid. Add the cinnamon stick and stir in the chile powders, bay leaves, oregano, cumin and garlic.

Braise in the oven uncovered for 3½ hours, turning the pork a few times during cooking (I did every 45 minutes), until much of the liquid is evaporated and the pork is falling apart. Remove the pan from the oven and lift the pork pieces out of the liquid and set them on a platter.

 

Once the pork pieces are cool enough to handle, shred them into bite-sized pieces, about 2-inches (7 cm), discarding any obvious big chunks of fat if you wish.

 

Return the pork pieces back to the roasting pan and cook in the oven, turning occasionally, until the liquid has evaporated and the pork is crispy and caramelized. It will depend on how much liquid the pork gave off, and how crackly you want them.

 

I got so involved in the consuming process I completely forgot to take pictures of the finished product, but trust me it's good :)

BEEF & BISCUITS

I have nothing in the fridge or in the cupboards. When I say nothing I mean the Americanized sense of the word. I have a can of something here, half an onion there, crackers...stuff when blended together doesn't usually make a meal. But, Eureka!

I found a recipe on Southern Food and had to alter it due to the lack of resources.

BEEF & BISCUITS

 

1 pound lean ground beef

1/2 medium onion, chopped

1 small can mild green chilies (4 ounces)

2 teaspoons chili powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1 cup of assorted tomatoes chopped

1 can of 10 refrigerated biscuits

1 1/2 cup shredded sharp cheddar cheese

1/2 cup sour cream

1 egg, lightly beaten

 

In a large skillet, brown ground beef with onion; drain. Add chilies, chili powder, cumin, garlic powder, salt, and tomato sauce. Simmer while preparing biscuit crust.

 

Separate biscuits, then separate each biscuit into 2 layers. Press 10 biscuit layers over the bottom of an ungreased 9-inch square baking dish. Combine 1/2 cup cheese, sour cream and egg. Remove meat mixture from heat then stir in sour ream mixture. Spoon mixture over biscuit dough. Arrange remaining 10 biscuit layers over the top of the meat mixture then sprinkle with 1 cup of shredded cheese.

 

Bake at 375° for 25 to 30 minutes, or until biscuits are nicely browned.
Serves 4.

 

Overall, the meal was pretty good. It was a little greasier than the usual meals I make, but, for a mom who is on the go this would be a good, filling, fast meal that can be pre-made and then popped in the oven when you get home. You could even make meatloaf or hamburger patties while you're at it for another night.

WHITE CHICKEN ENCHILADAS

My husband's grandma is a phenomenal cook. Nothing is fat free! So if you're on a diet, run fast, and don't look back. Her late husband Nolan was always so appreciative of her labor's in the kitchen. After the first bite of each meal he would comment "barley edible". Note my sarcasm. He was a grouchy son-of-a-gun.

This is a close second to one of my favorite dishes she makes...

WHITE CHICKEN ENCHILADAS

 

12 flour tortillas (or 8 if you want large ones)

8 ounces cream cheese

1 teaspoon ground cumin

4  chicken breast

2 cloves of garlic

drizzle of olive oil

 1 can cream of chicken and mushroom soup

1 can of green chilies

1 cup (8 ounces) sour cream

1/2 cup milk

2 jalapeno peppers, seeded and chopped 

1 cup pepper jack cheese

 1/2 cup shredded mozzarella cheese

Few tablespoons of chopped almonds (toast in the oven)

Chipotle Tabasco Sauce (or another fav)

 

Put 1 tbsp of olive oil in pan. Saute 2 gloves of garlic for 30 seconds, add onion and cook until soft. Add cubed chicken. Next, add a generous amount of chipotle Tabasco sauce. Cook until chicken is cooked through.

 

 

Wrap tortillas in platic bag or frezzer bag (leave open). Microwave for 1 minute or until softened. They will be hot!! Meanwhile, in a large bowl, combine the cream cheese and cumin until smooth. Stir in chicken and add green chilies.

 

 

In another bowl, combine the soup, sour cream, jalapenos and milk. Stir 2 tablespoons soup mixture into chicken mixture. Place 1/3 cup of chicken mixture down the center of each tortilla; roll up. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with remaining soup mixture. Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheeses and then with roasted almonds. Bake 5 minutes longer or until cheese is melted. Yield: 6 servings.

 

 

In the case you are on a diet. Feel free to substitute cream cheese, soup, sour cream and cheese for low-fat. Try it and love it! I'd love to hear your feedback!