Super Simple Delicious Stove Top Carnitas

Today I made the tastiest Carnitas! So yummy and yet so simple!

I adapted a bit from the recipe I found here at Smitten Kitchen.

6 pounds boneless pork shoulder or pork butt, cut into 2-inch cubes
1 cup orange juice
1/2 cup lime juice (from about 2 to 3 limes)
10 cloves garlic, peeled and crushed
1 teaspoon paprika
1 teaspoon (to taste) of your favorite ground chili pepper
3 teaspoon ground cumin
2 teaspoon salt, plus more to taste
2 Tablespoon dried onion OR 1/4 cup chopped yellow onion

Rub the garlic, paprika, chili powder, cumin, salt into your pork cubes.
Let it marinate for 10 minutes. Then place the pork in a large Dutch oven. Add the orange juice and lime juice to the meat and give it a stir. Then add enough water to barely cover the meat.

Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Avoid stirring or otherwise touching the meat and let the mixture cook.

After 2 hours, turn the fire up to medium high and bring it to a low boil. We want to cook off the liquid. Every ten minutes or so, give the meat a turn, making sure to get to the bottom of the pot and prevent anything from sticking to the bottom. It’s time to add the onion and let it cook.

Continue cooking your liquid is completely reduced. You should hear the pork sizzling as it begins to fry in it’s own fat. Stir gently and avoid letting anything stick or burn on the bottom of the pot. You’ll notice a nice caramel coating forming on the meat, and the edges should begin to brown.

When it’s browned to your satisfaction it’s done!

Serving ideas: Serve it in a tortilla, with a side of rice, mashed potatoes, or you name it. You can shred it or serve it in chunks. It’s great! Let me know if you try my variation and how it turns out.

The day after tacos: Mexi-lasagna rolls

In the grand tradition of encharitos and all things not-really-Mexican, I bring you this yummy treat.

The day after we have a “Taco Night” we’re always left with a variety of taco fillings, beef, cheese, salsa, pico de gallo, olives (just because we love olives), and more. As I was looking at the crowded refrigerator I came up with a pretty simple and straightforward way to use it up. Roll it and sauce it! 🙂

The first thing I did was to get the sauce simmering. For that I added the following ingredients to a medium saucepan and put it on low.

1 can tomato sauce
about 1 to 1 1/2 cup leftover salsa and pico de gallo
chili powder
ground cumin
paprika
sea salt
(alternatively you can use powdered chili seasoning or taco seasoning. start light and work up slowly to taste)
about 1/4 cup of water

I usually put in the water first, then the sauce ingredients to minimize the chance of burning.

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