Thursday, April 30, 2009

Swine Carnitas

Outbreak! Pandemic! Swine Flu! All scary stuff. Make sure to wash your hands, stay home if you or your family are sick. And if you get sick, go to the doctor. Common sense right? Right!

All that being said, please note that pork is still safe to eat when cooked properly! So please, eat pork. It's the other white meat!

Again, from the recent issue of Everyday Food, I made Pork Carnitas for dinner. Very tasty, Very easy, Great mild flavor, a wee touch dry and a really funky recipe...don't let it wig you out.

The pork is cooked in water, with garlic. Drain it, then add to a pot with some olive oil and a combination of milk and orange juice. Well, surprise, the milk curdles. GROSS!!!!! I wasn't totally freaked out because I have cooked meat with milk before and it works, it's just funky as all get out. Allow the pork to cook in this liquid combo until reduced. I re-worked one part of the recipe, using the same pot I boiled the pork in, for the simmering with milk/OJ step. If you have a non-stick pan, use it!!! I should have.

The pork is served in tortillas with avocado, sliced white onion, lime juice and cilantro (if you have it! I didn't).

Very filling and very satisfying. Give it a try. Next time I might add some more spice to the pork, furthering the depth of flavors.

Pork Carnitas
from Everyday Food

Serves 6

2 lb boneless pork shoulder, cut into 1/2 inch pieces
4 garlic cloves, smashed
1 TB olive oil
1/2 cup fresh orange juice
1/2 cup milk

For serving:
Cilantro leaves
Thinly sliced onion
Diced avocado
Lime wedges

1) In a large Dutch oven or heavy pot, combine pork, garlic and 8 cups water and season with salt & pepper. Cover and bring to a boil. Reduce to a simmer and cook, uncovered, until pork is tender, 40-45 minutes. Drain well.

2) In a large nonstick skillet, heat oil over medium-high. Add pork, orange juice and milk and cook, stirring occasionally, until liquid has evaporated and pork is browned, 8-12 minutes.

Serve in tortillas with accompaniments.

1 comment:

Dancer in DC said...

It was surprisingly tasty with a tinge of sweetness. The avocado helps to mellow out the carnitas.

Next time I might suggest using Vidalia onions, to mesh with the overall sweet flavor.