Late
last week a colleague sent me a recipe for carnitas and it sounded so good that
I knew I needed to give it a try.
Carnitas, meaning “little meats" are a type of braised or roasted pork in Mexican
cuisine. I call it yummy goodness.
Typically
this wouldn't be considered "healthy" fare since it is often braised
after being fried but this recipe doesn’t fry other than to brown the meat and
I was able to make delicious substitutions to cut down on the simple
carbs.
This
recipe uses pork shoulder or Boston butt.
Boston butt is a
cut of pork that comes from the upper part of the shoulder from the front leg. It is commonly
used for "pulled
pork," which is prepared by smoking at lower
cooking temperatures and is then pulled from the bone and served with or in a
barbecue sauce. This recipe is way better than typical
"pulled pork."
Just a
little fun fact, why is
it called butt? Long ago, shoulder roasts were packed and shipped, often from Boston, in a barrel that was called
a butt. I learn something new every day.
Pork can
be a good source of protein with 24 grams per 3 oz serving. Pork shoulder may not be the leanest cut so
you don't want to eat it all the time but you certainly don't have to cross it
off your list forever. For this recipe I
cut most of the visible fat. I left some
of the fat on since it does help keep the meat moist and gives it some flavor
(and I’d be there forever if I tried to get everything).
The
recipe is from: We Call Him Yes! Chef!
Makes 8
servings
Total
Time: about 1 1/2 hours
Ingredients
2 tbsp.
olive oil
2 tsp.
kosher salt
1 tsp.
ground cumin
1/2 tsp.
ancho or chipotle chile powder
1/2 tsp.
black pepper
3 lbs.
boneless pork shoulder roast, cut into 2-inch chunks
1 onion,
sliced
3 cloves
garlic, smashed with the flat part of a knife
2 tsp.
dried oregano
1 cinnamon
stick (3 inch)
1 1/2 cups
strained fresh orange juice
1/2 cup strained
fresh lime juice
Directions
Whisk
together oil, salt, cumin, chile powder, and pepper.
Toss pork
in oil-spice mixture. Brown the pork in
pressure cooker over high heat. Stir in onion, garlic, oregano, and cinnamon
stick. Add orange and lime juices. Cover pressure cooker, lock on lid and bring
to high pressure over high heat. Cook
pork at high pressure, 25 minutes.
Remove
cooker from heat. Allow pressure to
release naturally. Remove lid and
transfer pork to a baking sheet.
Preheat
broiler to high with rack 6 inches from element.
Degrease
liquids from cooker in a fat separator; discard fat. I must say I was never good at doing this but
I picked up a fat separator from Target and it worked wonderfully. This is my new cool kitchen gadget!
Shred pork
with two forks on baking sheet. Pour 1
cup strained cooking liquid over pork.
Here is the part that makes this recipe super yummy: broil pork until it
starts to crisp, about 10 minutes. Stir
and broil 5 minutes more. Oh, this is
out of this world good.
I just
wish you could smell how good my house smelled while this was cooking. My husband and 8 year old son came home while
the meat was still in the pressure cooker.
My son was practically drooling.
The sweet and savory smells from the orange juice and spices teased
everyone until it was ready. But really
this didn't take that long. It was
really easy to make and the pressure cooker makes it reasonable for a weeknight
since it cooks the meat in no time at all.
I love my pressure cooker.
Another wonderful kitchen gadget!
Typically
these are served with
tortillas, avocado, salsa Verde, queso fresco and remaining cooking liquid. This is
how I served it to the boys, although I added some diced tomato because I had
some. However, to keep this even healthier I had mine with 1/2 cup brown rice
and a green salad, no tortilla.
This was
a winner that we would absolutely make again the next time I get pork shoulder
in my CSA farm share. The family loved
it and I'm still thinking about it.
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