Monday, March 3, 2014

Pork Carnitas with Cilantro Lime Dressing

I think its time to post a recipe, and you can thank my mom for this one!  She always passes on the most delicious dishes.  I was excited to once again use the stockpot that she bought me for Christmas.  It looks like Le Creuset, but for a fraction of the price.  She knew that is what I wanted, because I had done some searching around until I found this pretty blue one by Tramontina from Walmart!  I especially love using it to make the Two Minute Artisan Bread.  

This is such a yummy Mexican dish...

Crispy Carnitas  

  • 3 to 4 pounds boneless pork shoulder/butt cut into five pieces. You can trim off a little bit of the fat or leave it all on. (1.4 to 1.8 kg)
  • 1 1/2 teaspoons salt (7 ml)
  • 1 teaspoon cumin (5 ml)
  • 1 teaspoon chili powder (5 ml)
  • 1 cinnamon stick
  • 1 bay leaf
  • 4 garlic cloves, thinly sliced
  • 1 onion, chopped or thinly sliced
  • Water, for braising
Preheat the oven to 350 ºF (177 ºC).
Mix together the salt, cumin and chili powder and rub all over the meat.
Place the meat in a large, heavy pot with the cinnamon stick, bay leaf, garlic and onion. Ideally, the pot is large enough so that the meat is in a single layer. Add enough water to almost, but not entirely, cover the meat.
Put the pot in the oven, uncovered, and braise for 3 to 3 1/2 hours. Stir the meat just a few times while it cooks. You’ll know the pork is done when it’s really tender, slightly browned and most of the liquid is gone.

Roast the meat, mixing occasionally, until the meat is as dark and crispy as you like it. (This process will go even faster if the meat is spread out on a roasting pan or baking sheet with any remaining liquid that was left in the pot. If time is tight, you can also put the meat under a broiler).
If you’re making carnitas ahead of time, cook the meat for 3 hours until tender. The final crisping up in the oven can be done right before serving the meat.
The entire cooking process for carnitas can also be done on a stove top but the oven is a little easier. A slow cooker can also be used to cook the meat until tender (add only about 1/2 cup of water). The meat can then be transferred to the oven to brown.

Link to recipe

Shred the pork, stuff into tortillas with all your favorite fixins (rice or beans, lettuce, onion, etc.) and drizzle with this super yummy Cilantro Lime Dressing~

Cilantro Lime Dressing
 *MAKES A LOT!  So, you may want to double the pork recipe and 
have some friends over for dinner!*

1/2 c. buttermilk
1pkt ranch dressing
1 (8 oz) salsa green
1/2 bunch cilantro
2 cloves garlic
3/4 c mayo
3/4 c sour cream
juice of 1 lime

Mix all of the above in food processor or blender

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