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Sunday Dinner
Papaya Pomegranate Guacamole
Carnitas (Mexican Pulled Pork)
Mexican Red Rice
Refried Pinto Beans
Homemade Flour Tortillas
Pico de Gallo
My reason for tonight’s Sunday dinner menu would be that I wanted some good eats that would transport my mind to somewhere South of the border because it has been cold! And not just cold, but also days of icy conditions on the roads and sidewalks. Walking two dogs in such weather is not good. But what is good, is this meal!
Four pounds of pork butt simmered in a flavorful broth and then “pulled”, glazed and then broiled until crisped and caramelized. These carnitas or “little meats” are great for taco and burrito fillings, but they are wonderful when served on a dinner plate with all of these other good eats. I am starting to feel better all ready. Happy Sunday!
Sunday Dinner eight years ago
Sunday Dinner nine years ago
Sunday Dinner ten years ago
Sunday Dinner eleven years ago
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Mexican Pulled Pork (Carnitas)
Equipment
- Dutch oven
- Full-size sheet pan with rack
Ingredients
- 4 pounds boneless pork butt, fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks
- Kosher salt and freshly ground black pepper to taste
- 1 teaspoon ground cumin
- 1 small yellow onion, peeled and halved
- 2 dried bay leaves
- 1 teaspoon dried Mexican oregano
- 2 tablespoons freshly squeezed lime juice
- 3 cups water
- 1 medium orange, halved
Instructions
- Adjust oven rack to lower-middle position and heat oven to 300°F. Combine pork, 1 teaspoon salt, ½ teaspoon pepper, cumin, onion, bay leaves, oregano, lime juice, and water in a large Dutch oven (liquid should just barely cover meat). Juice orange into a medium bowl and remove any seeds (you should have about ⅓ cup juice). Add juice and spent orange halves to pot. Bring mixture to a simmer over medium-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with a fork, about 2 hours, flipping pieces of meat once during cooking.
- Remove the pot from the oven and turn oven to broil. Using a slotted spoon, transfer pork to a bowl; remove orange halves, onion, and bay leaves from the cooking liquid and discard (do not skim fat from liquid). Place pot over high heat (use caution, as handles will be very hot) and simmer liquid, stirring frequently, until thick and syrupy (heat-safe spatula should leave a wide trail when dragged through glaze), about 8 to 12 minutes. You should have about 1 cup of reduced liquid.
- Using 2 forks, pull each piece of pork in half. Fold in reduced liquid; season with salt and pepper to taste. Spread pork in an even layer on a wire rack set inside a rimmed baking sheet or on a broiler pan (meat should cover almost the entire surface of the rack or broiler pan). Place baking sheet on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5 to 8 minutes. Using a wide metal spatula or tongs, flip pieces of meat and continue to broil until top is well browned and edges are slightly crisp, 5 to 8 minutes longer. Serve immediately with warm tortillas and garnishes. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
