Sunday, June 13, 2010

Carnitas (Mexican Pulled Pork)

3 TBS olive oil
3 lbs boneless Country Style spare ribs, cut in half, fat removed

1 large onion, quartered & sliced thin
5 cloves garlic, sliced
1 TBS coarse sea salt

4 c. warm water
1/2 c. bottled Chipotle sauce

Heat oil in large Dutch oven/cast iron pot; add pork pieces & cook, turning often, until all sides are seared. Add onions, garlic & salt and cook until onions just begin to look transparent.

Combine water & Chipotle sauce; pour over pork mixture. Cover & simmer, stirring occasionally, for at least 3 hours. Add more liquid if necessary to keep meat evenly covered.

Turn off heat; remove pork pieces one at a time. Shred (you should be able to just pull the meat apart) & place in large mixing bowl. Pour 1/2 c. of the cooking broth over the shredded meat.

Serve with warm tortillas.

For Carnitas sandwiches, place meat on crusty rolls & top with slices of Pepper Jack cheese.

1 comment:

Tsquared said...

Awesome. And you understand the necessity of heat...