Wednesday, May 29, 2013

Slow Carnitas

carnitas and cauliflower

Second verse, pretty much the same as the first! Except instead of beef and peppers and chili spices, this is pork and citrus and sweet spices. You get that's how I do, right? If you're thinking is this blog really the same basic recipe over and over, one, what did you expect from the girl whose favorite comic is Dinosaur Comics, and also yes, that is my secret to LIFE.

an onion
an orange
a lime
1 Tbsp cumin
1 Tbsp coriander
1 Tbsp cinnamon
salt
pepper
2 lb pork shoulder

Roughly chop the onion, cut the lime into quarters and the orange into sixths. Mix the spices together, rub them on the meat, and cut the meat roughly into two-inch squares. Put half the meat in the slow cooker, squeeze two of the lime quarters and three of the orange sixths over the meat, discard the spent limes, and layer half the onions and the spent oranges on top of the meat; repeat with the remaining meat, citrus, and onion. Cook on high for two hours, then remove the meat to a plate and discard the oranges. Let the remaining vegetables and juices cook for another hour.

When the vegetables are reduced and the meat is cooled, rip the meat into bite-sized pieces; rough pieces are better than neat squares. Puree the vegetables into a sauce with a stick blender. At this point you can put the meat into a container, pour the sauce over, and put it in the fridge.

To finish the meat, put however much you want to eat in a singleish layer on a baking sheet. Broil for ten minutes if you like a dark char, then stir it up and serve. For a lighter char broil for five minutes, stir it up and broil for five more minutes. You can also do this in the toaster oven, it's the lightest char but the easiest cleanup.

You could serve this for dinner in lettuce wraps with avocado and tomato, or as a little breakfast meat with eggs and vegetables, or with some cauliflower or half a sweet potato for your spacefood needs.

ETA 6/27/13: I simplified this prep alot for summer: I just give the meat a rough chop when it's out, and put it in a container, and pour over the vegetables and liquid. Into the fridge it goes and when I want to eat it, I scoop some out and heat it in the microwave, no fuss with the broiler, it's still good.

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