Ever since I know for myself, low-fat pork has been a favourite in my family. It was always mildly seasoned and slow cooked. As far as I am familiar with it, this dish comes from Mexico where it has a whole variety of uses in Mexican dishes, including tacos and nachos. For me, It’s hard to tell know from where the original recipe for Carnitas came into my family, but it was always my personal favourite. It can even be a good to fit for a sandwich, delicious as well.
For the better taste normally people use port with more fat, however, for the sake of my healthier lifestyle I prefer on using the lowest fat pork I can find. By slow cooking it and concentration of the liquid in the meat, this pork gets its delicious taste.
The process starts by browning the pork on the stove.
1 (4-5 lb) lean boneless pork roast, fat removed, cut in 3-4″ chunks
1 teaspoon seasoned salt
2 tablespoons canola oil
1 cup low sodium, fat free chicken broth
2 teaspoons ground black pepper
4 garlic cloves, minced
1 large onion, minced
2 cups salsa verde (store bought or homemade)
Step 1: Put the pork pieces in a Dutch oven on the stove and add canola oil. After the pork is browned on all sides, remove it on a plate beside, and add chicken broth. Now, this part is one of the crucial as in this part the browned bits should stir into the liquid and add flavour to the mix. You can do this with a flat spatula.
Step 2: Now it’s time to slow cook everything on top of the stove. Add the onions, black pepper, and salsa verde to the liquid and stir it all together. Add also the pork pieces back, cover it and let it simmer on a low temperature for 2 ½ – 3 hours.
Another option could be to use a slow cooker and in this case the difference would be only in cooking for 3 ½ – 4 hours on high or 7 – 9 hours on low.
Step 3: Once the pork is cooked, remove the pieces on the cutting board and shred them with two forks. Also, degrease the liquid from the pan.
Step 4: Preheat oven to 300 degrees. Take a shallow pan and spread out the pork. Once spread pour 3 coups of the cooking liquid over the pork. Leave the pork to bake in the oven for 30 minutes. After that, take the pan out and stir. Place the pan back in the oven for another 20 minutes or until you see they are becoming crispy on top again.
Repeat this process after every 10-20 minutes until only ¼ of the liquid remains. If you prefer meat dryer and crispier, repeat until the liquid is gone.
The amount of ways to serve carnitas are only limited by your imagination. Some of the things I normally do is:
– Filling for tortilla, burrito, nachos, tacos, chimichangas
– Serve it on a bun with a barbeque sauce for a delicious sandwich
– Add it to chilli or stew
Share with us in the comment section your favourite way for serving carnitas.