Thursday, April 7, 2011

Mexican Pulled Pork (Carnitas)

Last weekend I made carnitas.  The process was slow going for sure, but the flavor was really great and the meat so tender.  The great thing about Mexican pulled pork is that it can be used in so many ways!  Tacos, enchiladas, sandwiches, stews, etc…

It was a very different way of cooking pork for me.  The pork loin starts on the stove top with oranges, onion, bay leaves, lime juice, and a few spices.

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Once cooked, the orange and bay leaves are removed (pork and onion set aside in separate bowl) and the remaining liquid is reduced.  Then, add back in pork (now shredded) and onion (mashed).

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Optional: finish the pork in the oven (on broil) to crisp up the meat with a nice crust.

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Shred the meat and have however you like.  I made a purple cabbage slaw and served the meat and sides on a heated soft corn tortilla.

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