Food Buzz

Because maybe you do care what I had for lunch...

Tuesday, July 03, 2007

Stovetop carnitas

Carnitas are usually roasted but I found another version in The Feast of Santa Fe by Huntley Dent.

1 1/2 pounds pork shoulder, trimmed of fat and cut into two large pieces
Lightly salted water, about 3 cups
1/2 onion stuck with 2 cloves
2 cloves garlic, peeled
5 peppercorns
1/2 teaspoon whole cumin seed
Pinch oregano

Cover pork in pan with water and add remaining ingredients. Simmer for 45 minutes but do not boil. Let cool in broth. Drain and shred pork.

Pace pork and 3 tablespoons oil in a heavy skillet over high heat. Season it to taste with salt, pepper, ground cumin, cinnamon and cayenne, starting with about 1/4 teaspoon of each spice. Cook, tossing the meat, until the shreds dry out and start to brown just a little. Cool and use in place of unseasoned shredded meat.

1 comment:

Luisa Perkins said...

Pork shoulder! Is there anything it can't do?