Carnitas

cookiedog's Note:

This is an easy version of carnitas. Purists would say it is not authentic because it is not cooked/boiled in lard. I love lard too, but I feel less guilty eating this version and it tastes great too! From Williams Sonoma- Mexican

• Total Time: 1 hrs 42 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 27 mins

Ingredients:

Servings: 6

• 3 lbs boneless pork shoulder or 3 lbs country-style pork ribs
• 6 garlic cloves, halved
• 1 orange, zest of (cut into wide strips using a vegetable peeler-if orange is not organic, make sure to scrub off the t)
• 3/4 cup fresh orange juice
• sea salt
• 1 tablespoon canola oil (optional) or 1 tablespoon safflower oil (optional)
• 12 corn or 12 flour tortillas, warmed
• guacamole
• salsa fresca
• refried beans

Directions:

1. Cut off any big pieces of fat from the pork and put them into a wide, heavy saucepan or frying pan. Cut the pork into strips about 1 1/2 inches long and 3/4 inch wide. Add the pork to the pan with the garlic, orange zest, orange juice, and 2 teaspoons sea salt. The meat should be in a single layer, if possible. Add water to barely cover the meat and bring to a boil over medium heat. Reduce the heat to medium low, cover partially, and cook, stirring occasionally, until all of the liquid has evaporated, about 1 hour. If the meat is not yet fork tender, add a bit more water and continue cooking.
2. Uncover the pan and continue cooking the pork until all the fat is rendered and the meat is browning in the melted fat, 10-15 mintues longer. There is usually enough melted fat in the pan, but if necessary, add the 1 tablespoon oil. When the meat is brown and crisp, using a slotted spoon, transfer it to a colander and let any excess fat drain away.
3. Immediately transfer the pork to a warmed serving bowl. Accompany with the warm tortillas to make tacos: slather each tortilla with the guacamole and the salsa. Serve with the refried beans and or rice on the side.