Carnitas!

Carnitas

 Exclusively from Mega’s Chef Dean

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Pork is the king of meats.  That is a certainty.  If pork is king, than carnitas is the king’s treasure.  The humble pork shoulder provides the delicious carnitas, and is without a doubt my favorite way to eat pork.  This recipe is easy, and takes little time and energy.  There are many, many ways to prepare different variations of carnitas depending on where you are in Latin America.  This is a neo-classic form I would say.  Remember to use a heavy bottom pan, and slow simmering is best.

Neo-Classic Carnitas

3 lbs cubed pork butt

2 cups orange juice

2 Tbs. whole black peppercorns

1 Tbs.  whole cumin seed

16 teeth of garlic (minced)

kosher salt and pepper to taste

Technique: Combine all ingredients in a heavy bottom pot. Simmer uncovered, and reduce liquid all the way down. Stir often when liquid is low. 

Serve the carnitas in tacos, burritos, or tostadas with your desired toppings.