Crazy for Carnitas

Hey ya’ll! It has been awhile since I shared a recipe, but they say good things take time! And this one is de-lish. I promise. I’ve made it a few times and darn near licked the bowl to get every last morsel. I am a minor carnitas addict, and am not seeking treatment. In fact, I made some tonight and am savoring every bite…

I will confess, I am a carnitas newbie. Up until a month and a half ago, I was pretty sure I didn’t like them. Like, pretty sure. Turns out, I didn’t know what the heck I was talking about. This rarely happens, but even the great stumble sometimes. Anyway, I am very particular about my proteins (is that weird? I feel like it is weirder in writing than in my head). I blame it on my dad, growing up he didn’t eat fat on his meat (yes, we raise cattle. All for the marbling and fat for flavor, but to eat? NOPE!). Because I adopted his aversion to the texture and taste of fat, I like to inspect my food before eating it. Needless to say, carnitas were out of my comfort zone.

That was until Shelly raved about the carnitas Stasha had made, and Stasha mentioned how easy and tasty there were (especially the leftovers!). So I found the recipe she used on Pinterest (Recipe Tin Eats Carnitas), and fell. in. love.

The first time I made these carnitas I followed the Recipe Tin Eats Carnitas recipe to a tee. I will share the ingredients and instructions that this recipe calls for, as well as my notes and adjustments below.

Ingredients:

• pork butt (about four pounds boneless, about five with the bone)
• 2.5 teaspoons salt
• 1 teaspoon black pepper
• 1 chopped onion
• 1 chopped, deseeded onion
• 4 garlic cloves minced
• 3/4 cup fresh pressed orange juice

Rub:

• 1 teaspoon dried oregano
• 2 teaspoons ground cumin
• 1 tablespoon olive oil

Instructions:

1. Rinse and dry pork butt, cover with the salt and pepper.
2. Combine rub ingredients and rub on the pork.
3. Put the pork butt in the crock pot with the fat side up, cover with onions, jalapenos, and garlic, then drizzle the orange juice over the seasoned pork.
4. If you cook on low, let cook for 10 hours, if on high, cook for six hours.

My Beer Rules:

Ingredients:

• Ted and Barney’s Meat Seasoning or Morton’s Nature’s Season Seasoning Blend (this is my favorite seasoning for everything – chicken, burgers, veggies), and potentially some chili powder if you’re for the spicy.
• Olive oil
• Red onion
• Canned jalapenos
• Minced garlic (I go with my heart here, and that means a lot of garlic)
• Fresh-pressed orange juice (or other citrus, the acid in the fruit juice will help break down the meat and make it tender. I also prefer to juice my own fruit and not buy store bought.)
• Beef (or chicken) broth or bouillon cubes and water
• Rumiano Ghee

Instructions:

1. Rinse and dry the pork butt. Rub with the olive oil and heavily season with Ted and Barney’s or Morton’s on both sides (if using chili powder shake that on each side).
2. Put the pork in the crock pot. Top with the onion, garlic, and a healthy helping of canned jalapenos (also add in the juice). Save the rest of the jalapenos for later.
3. Drizzle the orange juice over. Then, add the broth or mix the beef bouillon and water. Add the broth or water and bouillon so the crock pot is 1/2 to 3/4 full (this will ensure it doesn’t get too dry or burn).
4. Cook per the instructions above.
5. When the pork butt is fully cooked, use two forks to shred apart.

Pro tip:

1. Add some ghee to a skillet. Once it is hot (you don’t want it too hot where the oil is popping, the meat will stick instead of get crispy), add the shredded meat to the pan in batches. I also pick out the chunks of fat (I think you know why), and add some of the remaining jalapenos to each batch and dash some chili powder on top. You want to cook the shredded pork until it gets crunchy on the bottom side. Flip over, once both sides are crunchy, take out of the pan and start the next batch.
2. Once all the pork is fried with crunchy bits, stuff inside a taco shell, on top of chips, or atop of a salad.

The best part of these? Not only are they good the first night, but reheated in a skillet with some more ghee they are just as good the second night. By the third and fourth night, though, I like to use the meat to make enchiladas or taquitos (which can be frozen and eaten later, too!). I also love that I can make this meat for Jared and I, but we can put our own spin on our dinners. I go a bit healthier with a salad topped with all the fixins, and Jared usually makes his delicious plate of nachos.

Okay, now go make some carnitas! Tag me in your creations and let me know how you use the meat, I would love your feedback!

Oh, and don’t forget to wash these carnitas down with an ice-cold Budlight!

XOXO, Beer Squad.