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Carnitas - Mexican Style Pork
by Mark Lawrence

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Carnitas is my favorite Mexican dish. It's normally served with salsa, guacamole, and steamed tortillas. The pork should fall apart on your fork, and should have a robust pork flavor with just a hint of spices.

Ingredients
3 - 5 lbspork butt roast
3 tbl olive oil
3 - 5 cloves garlic, minced
1/2 tsp chili powder
1 cup milk
1/4 cup coke or pepsi
2 bay leaf
1/4 tsp oregano


Directions
  1. Heat olive oil in a large skillet. Chop garlic into small pieces, and cook in the oil until light brown.

  2. Chop the bay leaves until small pieces. Trim as much visible fat off the pork as possible. Slice the pork into large pieces about 1" thick.

  3. Brown the pork in the garlic oil. Fry on one side for about 5 minutes, then turn. After you turn the pork, add the chopped bay leaves, oregano, and chili powder to the pork. Turn the pork pieces over a few times to coat the pork on both sides, then fry the remaining side for about 5 minutes.

  4. Add 1-2 cups water and simmer semi-covered for about 90 minutes. Don't let the water all boil away, add more as required.

  5. Add milk, and simmer another 30-60 minutes. Just before you're ready to serve, stir in the coke, raise the heat and boil off most of the liquid. When done, the pork should fall apart easily.

  6. Optional: just before serving, fry for a couple minutes in lard or vegetable oil. I never do this.

Serve in tacos, burritos, or tostadas. For tacos, lightly fry some corn tortillas in canola oil, and serve with guacamole and salsa made of chopped tomatoes, tomatillas, jalapenos, cilantro, and onion. No cheese or lettuce on these tacos.

Guacamole is made with fresh ripe avocados (no longer firm when you squeeze them). Cut the avocados in half lengthwise, twist to open. Pull out the pit. Using the largest spoon you have, scoop the the shell off. Mash in a bowl with a fork, add a clove or two of garlic diced very small, optionally a couple tablespoons of sour cream, and optionally a tablespoon or two of the salsa above. If you cannot buy ripe avocados, get them firm and leave them on a window sill for a couple days. Like bananas, avocados should not be stored in a refrigerator.

To mince the garlic: place the garlic cloves on a cutting board, and place the flat of a large chef's knife on a clove, then hit the other side with your fist. Peal the clove (it will be easy now). Place the pealed cloves near each other on the cutting board, hold the tip of the chef's knife on the board with one hand about 3" away from the cloves, and rock the blade up and down repeatedly. The edge of the knife is always touching the cutting board, you can't possibly get cut.


Copyright © 2002-2005 Mark Lawrence. All rights reserved. Reproduction is strictly prohibited.

Email me, mark@calsci.com, with suggestions, additions, broken links.
Revised Wednesday, 29-Jun-2005 07:04:47 PDT