Carnitas is one of my favorite mexican meats. Its so tender, juicy, and melt in your mouth good. When I saw the recipe in my Bon Appetit magazine it was a MUST TRY. Trying to weave some Mexican cooking in to impress the boy. He approved and said it was at the top of his list of carnitas. *pats self on back*. He was craving taco night every time he visited. I made Nachos with it the first night. I freezed the left overs and heat back up with water for several taco nights.
I attempted taking it to work for lunch as well. The annoying thing about packing tacos is all the different condiments have to be packed separately - tortilla, cheese, salsa, carnitas. It was a lot of separating out but well worth it!!!
|Carnitas Taco with all the fixin's: Queso Fresco, Frijoles, Pico de Gallo, Tomatillo Salsa, Sour cream, Guacamole|
via Bon Appetit
- 2 dried New Mexico or guajillo chiles
- 4 pounds skinless, boneless pork shoulder (Boston butt), cut into 2-inch pieces
- 12 ounces lager (such as Modelo Especial or Budweiser)
- 4 garlic cloves, lightly crushed
- 4 teaspoons kosher salt - (I found it to be a bit salty, I would reduce to 3 tsp in the future)
1. Toast chiles in a dry large heavy pot over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes.
2. Remove from pot; let cool. Stem chiles and halve lengthwise; discard seeds.
3. Bring chiles, pork, beer, garlic, salt, and 1 cup water to a boil in same pot.
4. Reduce heat, cover, and simmer, stirring occasionally, until pork is fork-tender, 60-80 minutes.
5. Uncover pork; simmer until liquid evaporates and pork begins to brown, 20-25 minutes.
6. Continue to cook, stirring frequently and scraping bottom of pot, until pork is shredded and browned, 10-15 minutes.
7. Add 1 cup water to pork; cook, scraping up browned bits from bottom of pot, for about 1 minute.
DO AHEAD: Carnitas can be made 3 days ahead. Let cool. Cover and chill. Reheat with 1/2 cup water in a covered pot, adding more water if needed to keep pork moist.