Sunday, October 14, 2012


One of the recipes in my new Homesick Texan Cookbook is for carnitas. One of Andy's favorite things to eat is carnitas. I've made a couple different versions of this dish, but Lisa's version in her cookbook looked quite tasty. I couldn't resist giving it a try. The result was a very tasty version of carnitas and no frying was involved! Give yourself some time for this takes a couple of hours, but it's worth it.

Carnitas (via The Homesick Texan Cookbook)
3 lbs boneless pork shoulder, cut into 2-inch cubes
1/2 cup orange juice
1/4 cup lime juice
4 cloves garlic
1 tsp ground cumin
1 tsp kosher salt, plus more to taste

1. Place the pork in a large Dutch oven or pot; add the orange juice, lime juice, garlic, cumin, salt and enough water to barely cover the meat. Bring the pot to a boil and then turn the heat down to low and simmer uncovered for 2 hours. Do not touch the meat.

2. After 2 hours, turn up the heat to medium-high, and while occasionally stirring, continue to cook uncovered for about 45 minutes or until all the liquid has evaporated and the pork fat has been rendered.

3. When pork has browned on both sides, it's ready. (There will still be liquid fat in the pan.) Taste and add salt. Serve either cubed or shredded with Houston-Style Green Salsa, tortillas, avocado slices, and chopped cilantro.

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