Carnitas
by Stella Zedman
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Every Mexican cook has her own version of Carnitas –- which, literally translated, means “little meats.” This one uses chunks of pork shoulder braised to falling-apart tenderness. Serve with your favorite garnishes.
Ingredients
- 2 tbsp (30 mL) olive or vegetable oil
- 2-1/2 lbs (1.25 kg) boneless pork shoulder, cut into 1-inch (2-cm) chunks
- salt and pepper
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 fresh jalapeno peppers, seeded and chopped
- 1/2 cup (125 mL) chicken broth
- warm tortillas
- shredded cheese, diced tomato, diced avocado, diced onion, sour cream for serving
Cooking Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- In a large skillet, heat the oil over medium-high heat. Sprinkle the pork with salt and pepper and cook, in batches, in the hot oil until well browned on all sides. Don’t crowd the meat in the pan because it won’t brown as well. Transfer to a heavy ovenproof casserole with a tightly fitting lid.
- Pour off all but 1 tbsp (15 mL) of the oil from the skillet and add the onion to the pan. Cook, stirring, until softened, about 5 to 7 minutes.
- Add the garlic and jalapeno peppers and continue to cook for another 2 minutes.
- Add to the browned pork cubes in the casserole. Add the chicken broth, stir to mix, and cover the casserole with the lid.
- Place in the oven and cook for 1-1/2 to 2 hours, stirring once or twice, until the meat is fork-tender. If the liquid has all cooked away before the meat is tender, you may add up to 1/2 cup (125 mL) of water to the casserole during the baking time.
- Serve the carnitas folded into warm tortillas with your choice of toppings.
Servings: 4
How kids can help:
Cut up and arrange the topping ingredients for the finished Carnitas.
Roll up and garnish their own Carnitas.
Try it With:
Mexican Tortilla Soup
Related Recipes:
Baked Ham and Cheese Quesadillas
Mexican Casserole
Potato and Bean Enchiladas
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