Easy Carnitas (Pulled Pork)

I used to think of Carnitas as something exotic or something only to be ordered in restaurants.  Little did I know how easy they are to make...  Not to mention versatile, inexpensive, and full of flavor.   In other words, you should probably make these today.  

To make Carnitas, I used pork butt.  For all of you folks giggling out there (I know you are), pork "butt" actually comes from the shoulder of the pig, not the back-end.  (But it still sounds funny when you say it.)  You could use pork loin if you wanted it to be leaner, but keep in mind that it won't be as flavorful.  

The best thing about cooking with pork butt is that it is ridiculously cheap.  This whole thing cost me all of $4.50.  I don't remember how much it weighted, but it was definitely enough for 6-8 servings:

Trim off some of the excess fat and cut it into chunks.  I usually do about 2-inch pieces (the bigger the chunk, the longer it will take to cook).

Season the meat liberally with salt and pepper, then sear it in some canola oil over medium-high heat until the pieces are golden brown on all sides.  This will help develop flavor.

Remove the meat and set it aside.  Drain the fat from the pan, but keep the beautiful caramelized goodness on the bottom of the pan (aka the "glaze" or "fond").  "Deglaze" with some wine or some chicken stock, scraping these flavorful bits off the bottom with a wooden spoon.

Chop up an onion...

... as well as a jalapeño (if you like a little heat).  Crush a few cloves of garlic as well.

For spices, I used a healthy dash of cumin, chili powder, ancho chili pepper, and a cinnamon stick.  You can adjust to your own taste (depending on how spicy or cinnamon-y you want it to be).

Throw everything into the pan - the pork pieces, jalapeño, onion, garlic, spices - and cover it with chicken stock.  Bring it to a simmer, then cover it and pop it into a 325F oven.

Continue to check on the meat every half an hour or so and add water if necessary.  Cook until the meat is tender and shreds easily (about 2-3 hours).

Remove the meat from the pan and shred it up.  It should fall apart practically on its own.

Also, strain the remaining contents of the pan (the onion, jalapeno, cinnamon stick, etc.) and discard everything but the liquid.  Place the shredded meat back into the liquid.  If you want, you can let the liquid cool so the fat settles to the top, and then skim it out.

Enjoy!  We ate this in burrito bowls over the course of a few days, but you can eat it as tacos with corn tortillas (try it with cilantro, shredded cabbage, lime juice, and red onion), over nachos, or even combine it with your favorite BBQ sauce and eat it as a pulled pork sandwich or a slider.

Later I will have to share a similar recipe for pulled pork using Dr. Pepper or Root Beer... also delicious!

Happy eating :)

oo,