According to Wikipedia, carnitas literally means â€œlittle meatsâ€. To prepare this dish, the pork is slow cooked or roasted until soft. The meat is then shredded and placed in a tortilla with other toppings.
There may be many variations for this Mexican pulled pork sandwich, but for me it is best eaten like a regular soft taco. It is great with just the meat and salsa, but it is even better with some grated lettuce, refried beans, guacamole and most especially grated cheese.
If you do not like the meat crisp, just reduce the baking time. You may also reserve some cooking liquid to add in the pan while roasting, to keep the meat juicy and soft.
4 lbs. pork shoulder, cut into large cubes
1 qt. beef broth
5 cups salsa
1 cup sweet corn kernels
Salt and pepper to taste
20Â corn tortillas
Lime wedges for serving
Place the pork, broth and 2 cups of salsa in a heavy pot or Dutch oven. Pour in some water to make sure the meat is covered in liquid. Season it with salt and pepper. Set the heat to high and bring it to a boil. Reduce the heat to low and let it simmer for 2-3 hours or until the meat is soft. You may also use a pressure cooker to reduce the cooking time.
Next, preheat the oven at 400F. Drain the meat and discard the cooking liquid. Spread the meat on a roasting pan and make sure that the meat is cut into small chunks. Roast the meat for 15-20 minutes until it becomes golden brown and crispy.Â Remove from the oven and let it cool slightly.
While waiting for the meat to cool slightly, heat the tortillas on a grill for 2 minutes per side. Small bubbles or air pockets will form on the tortillas when they are ready. You can also use the microwave. Just place the tortillas on high heat for 10-20 seconds. After, wrap them in a clean cloth to keep them warm.
To assemble the carnitas, place 2-3 tablespoons of meat on the tortilla and top it with corn and salsa. Do the same for the remaining ingredients. Serve immediately with lemon wedges.
Photo Courtesy Of: thebittenword.com