Calafia Citrus Carnitas Food

CARNITAS

Steps:

• Toss the pork with 2 teaspoons of salt. Transfer to a 6- to 7-quart Dutch oven or pot along with the oil, oregano, red pepper, cloves, garlic, bay leaves, lime juice, orange peel and onion. Cover with 4 to 5 cups of water. Bring to a high simmer, then reduce the heat to low, partially cover the pot and simmer gently, checking occasionally to give it a stir, until the pork is tender and just beginning to fall apart, about 1 hour and 30 minutes. Fish out the bay leaves and orange peel. (The pork will not look super-attractive at this point but don't panic!)
• Remove the lid and increase the heat to medium-high. Simmer vigorously, stirring frequently, until all of the water has evaporated, leaving only the oil, and the pork has browned and begun to fry slightly at the bottom of the pot; continue to cook, scraping up the bottom of the pot frequently to release the fried bits, 30 to 40 minutes. Use a slotted spoon to remove the pork from any remaining oil in the pot.
• Serve with tortillas and suggested toppings to make tacos.

NOR CAL CARNITAS

Steps:

• Remove the pork butts from refrigeration 1 hour before cooking. Do not remove the bone.
• Heat the lard in a large stainless steel pot over high heat to 250 degrees F. The pot needs to be large enough to fit all the pieces of pork butt side by side, not on top of each other, and preferably not touching each other. Add enough lard to completely submerge the meat. Add the onion and garlic and let brown but do not burn. If garlic burns, you must start the process over. Remove onions and garlic from the lard and discard.
• Carefully add the pork pieces to the lard and then allow the oil to reach 250 degrees F again. Do not let the pork stick to the bottom or sides of pot. Stir around every 30 minutes to insure even coloring. Cook for approximately 1 to 1 1/2 hours. The pork should be caramel-colored with an internal temperature of 170 to 180 degrees F on an instant-read thermometer.
• Five minutes before you are ready to remove the meat, sprinkle the kosher salt into the oil. Continue to cook pork for 5 more minutes and then remove the pork from the oil to a platter. Cover and let rest for 15 minutes.
• Shred the meat and serve with Pico de Gallo, warm tortillas, salsa, limes, and radish slices.
• Combine all ingredients and season with salt and pepper, to taste. Let sit for 15 to 20 minutes. Serve.

CARNITAS

Steps:

• Heat oven to 350 degrees. In a large Dutch oven, combine pork, 1 tablespoon salt, 1 teaspoon pepper and the oregano, and toss to evenly coat the meat in the spices. Squeeze orange juice all over the pork and add the juiced orange quarters to the pot. Add onion, garlic, cinnamon stick and bay leaf, and toss until well incorporated, nestling everything in an even layer. Drizzle oil evenly over the meat. Cover and braise in oven until pork is tender, about 2 1/2 hours, stirring once halfway through the cooking.
• Heat broiler to high, setting a rack 6 inches from the heat source. Transfer pork to a rimmed baking sheet and shred the meat. Strain juices from the pot through a fine-mesh sieve into a small bowl, pressing on the solids; discard solids. Skim fat from top and reserve the juices.
• Broil pork until golden and crisp in spots, about 4 to 5 minutes. Transfer carnitas to serving plates and drizzle with some of the reserved juices. Serve warm with tortillas and toppings of choice.