Slow-cooker carnitas

How to make Mexican carnitas with a slow-cooker. Recipe on theothersideofthetortilla.com.

This post is part of a compensated campaign with the National Pork Board, but all opinions and the recipe here are my own.

Slow-cooker carnitas are great for an easy weeknight family dinner or for a weekend gathering. This is a super simple meal with only four ingredients that you can also prepare in advance and reheat.

Carnitas are typically a true nose-to-tail kind of dish where almost the entire pig is used. My husband loves this recipe and says that it’s similar to ordering maciza, which is mostly lean and white meat. If you’re used to eating carnitas and order “surtido” (which includes a little bit of everything), you can simulate that by buying a pork shoulder that has a cap of fat on one side. The fat will partially cook down and melt in the slow-cooker, and the soft remains left over at the end can be chopped up and mixed in with the shredded meat. (And you can use some of the liquid fats to moisten the meat before storing, so it doesn’t dry out when reheated, too.) 

RELATED RECIPE: Slow-cooker cochinita pibil

This recipe is made with pork shoulder which can also be called Boston butt roast or pork butt, depending on the region of the U.S. where you live. In Mexico, this area of the pig is often called espaldilla or cabeza de lomo, which are adjacent cuts that come from the top of the front legs of the pig and just above. These cuts are typically well-marbled and are very versatile, but the best way to use them, in my opinion, is to cook them low and slow (at a low temperature over a long period of time) so that the meat becomes fork-tender. 

If you’re not very familiar with pork shoulder, you may have already eaten it before without even realizing it; when you buy ground pork from the grocery store, it’s oven made from pork shoulder. And it makes great chorizo!

RELATED RECIPE: Homemade pork chorizo

If you can’t find a boneless roast, you can buy a little larger piece to account for the weight of the bone. You can cook it the same way, just leaving the bone in, and then remove the bone before serving. A bonus to cooking this cut low and slow: you can also render your own pork fat—the same way you would with bacon—and transfer to a jar and store in the refrigerator.

This recipe serves four people for a light meal (about three tacos each), or two people for a larger meal. If you wish to serve more people, or simply have more leftovers, you can double the size of the pork roast to 4 pounds, add three slices of thick-cut bacon and two more dried bay leaves.

Slow-cooker carnitas

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Yield: 2-4 servings

Slow-cooker carnitas

Ingredients

  • 2 pounds boneless Boston butt roast (pork shoulder)
  • 5 slices thick-cut smoked bacon
  • 1.5 to 2 teaspoons sea salt
  • 2 dried bay leaves

Instructions

  1. Line the bottom of your slow-cooker with three pieces of bacon and put the bay leaves on top of the bacon.
  2. Sprinkle about half of the sea salt on one side of the pork roast, and the remaining salt on the other side. Place the pork roast over the bacon and bay leaves.
  3. Place the remaining two slices of bacon over the top of the pork roast and put the lid on the slow-cooker. Turn the slow-cooker to low and let it cook for 8 hours.
  4. After 8 hours, remove the meat from the slow-cooker with a slotted spoon to a large bowl and shred well with a fork.
  5. Serve with warm corn tortillas and garnishes such as diced white onion, chopped cilantro and salsa of your choice.
http://theothersideofthetortilla.com/2014/10/slow-cooker-carnitas-recipe/

For more information and recipe ideas visit porkbeinspired.com or The National Pork Board’s Spanish-language website, porkteinspira.com.

 

Alambre de la Patrona

I haven’t written much here about my favorite taquería in Chicago, La Lagartija, but have always widely recommended the place to anyone who asked me in person, on Facebook or Twitter about where to get an authentic Mexican meal in my hometown. I wasn’t exactly trying to keep it a secret, but it’s definitely a gem and I always appreciated the neighborhood charm and the way that the meseras and owners always remembered us and greeted us like family. I have so many photos stowed away of memorable meals we ate there, and it was the only place in Chicago where we’d regularly eat tacos al pastor.

But one of my favorite standby meals there, the alambre de la patrona, is both succulent and super easy to recreate at home. The owners are from Mexico City, and this dish on their menu is actually a version of a popular dish at one of our favorite taquerías in Mexico City, El Charco de las Ranas. This dish is sometimes known as alambre de chuleta and is best served with warm tortillas, but you can skip the tortillas if you like and just eat it with a fork.

alambre_de_la_patrona_tacos… 

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COCHINITA PIBIL

taco de cochinita pibil

taco de cochinita pibil

Earlier this summer, I found myself searching every ethnic food aisle and every Mexican grocery store in Chicago for Chata-brand canned Cochinita Pibil. Having had it before, I knew it wasn’t as good as the real thing but I was yearning for that delicious achiote-flavored pork. Sadly, it was nowhere to be found. In a moment of desperation, I even searched the internet to see if I could order it from somewhere—finding out I was going to have to pay nearly $10 for a 14-ounce can, plus shipping.

All I could think about was the last time I’d eaten cochinita pibil in Mexico. After a big Christmas celebration with our extended family in Mexico City, we took a trip to Cuernavaca to ring in the new year with my husband’s parents and sister. We spent our vacation playing Mexico City Monopoly (with properties like Xochimilco and Chapultepec instead of Park Place and Broadway) and endless hours of domino. Laughter and shouts of “tramposo!” could be heard any time it was suspected that José was cheating…which was often, because he always likes to win.

On our way back to Mexico City, we stopped at a Yucatecan restaurant called El Faisán, where my suegros often visit after spending a weekend with friends in Cuernavaca. It was the first time both José and I had been there.

I know if El Faisán wasn’t as authentic as anything you’d eat in Mérida, my family wouldn’t eat there. They suggested I try the queso relleno which had a picadillo-style mixture incorporated into the cheese; it’s a favorite of one of our tias. My cuñada ordered sopa de lima and shared it with me. But what pleased my palate the most was an order of three little tacos de cochinita pibil. In fact, we ended up asking for three orders, and there was a mad scramble to get more than one little taco each. Paired with a tall, ice-cold glass of horchata to drink (another one of my favorite things), I was in little piggy heaven.

José was skeptical when I ambitiously said I was going to make cochinita. “In a regular oven?” he said, “it’s gonna be yucky.” In the Mayan language, “pib” means an underground pit for cooking, and that’s the traditional way to make cochinita pibil. Obviously that would be difficult to accomplish living on the sixth floor of a condo building in downtown Chicago, where we have no backyard. But when all was said and done and he tasted his first little taco, he gave me his standard stamp of approval—two thumbs up—and his blessing to make it again.

chile habanero

chile habanero

RECETA:

SALSA DE HABANERO Y CEBOLLA

  • 5 habanero peppers, roasted and finely chopped
  • Juice of  ½ an orange
  • Juice of 2 limes
  • 1 medium red onion, finely chopped
  • 2 tsp white vinegar

Roast habaneros in a skillet on medium heat until they start to get a few dark spots. Cut top off the pepper and discard stem. Finely dice the habaneros.

Mix the diced habaneros with the chopped onion in a bowl (or directly in the container you intend to store the salsa in, preferably in a glass jar). Pour juices over the habaneros and onions and then add the vinegar. Toss lightly to moisten and refrigerate for at least 4 hours before serving. Keeps refrigerated for about 5 days.

COCHINITA PIBIL

  • 3 lbs pork shoulder, cut into large stew-sized chunks
  • 2 large hojas de platano (banana leaves; if you can’t find them fresh, you can usually find them in the freezer section with other ethnic foods. My grocery store carries Goya brand frozen banana leaves)
  • A roasting pan
  • Aluminum foil, preferably heavy duty

Marinade:

  • 100 grams achiote paste (one box, also called annato seed paste)
  • 1 ½ cups fresh squeezed orange juice
  • 2 cups fresh squeezed lime juice
  • 4 cloves of garlic, crushed
  • A big pinch of salt
  • A little freshly ground pepper if desired
limones, achiote 7 naranjas

limones, achiote y naranjas

Cut achiote paste (comes in a block) into small chunks. Put into food processor with orange and lime juices to break up the paste and fully incorporate into the juice. Add the garlic, salt & pepper to the juice.

Pour into a gallon-sized Ziploc bag and add the chunks of pork. Remove air and seal the bag. Place the sealed bag in a large bowl and refrigerate overnight (about 12 hours).

In the morning, remove the meat from the juice and reserve the juice. You can put the meat and the juice back into the refrigerator until you’re ready to start cooking.

To prepare the banana leaves, turn your stove burners on low heat and place the leaves over the flames. You need to heat the leaves enough so they are pliable, but you don’t want them to cook and turn brown. The leaves will turn a brighter green when they’re heated through.

Heat the oven to 325 degrees.

cochinita pibil before cooking

cochinita pibil being wrapped in banana leaves before cooking

In a roasting pan, place the banana leaves one over the other like a cross. Transfer the meat directly into the pan on top of the banana leaves. Pour about half of the reserved juice over the meat—the juice will help steam the meat so it becomes very tender. Gently fold the banana leaves over the meat, being careful not to rip them but so that the meat is completely enclosed within the banana leaves. Cover the roasting pan tightly with two pieces of foil. It’s important that steam won’t escape, so make sure the foil is really secure.

Place on the middle rack of the oven, once it reaches 325 degrees. Cook for about 2 ½ hours, or until meat is tender enough to shred gently with a fork.

Shred all the meat.

The meat can be served as a main dish itself, with side dishes such as fried plantains, black beans or rice, and as tacos or on panuchos (smaller, fried tortillas, with refried black beans in the middle). If you’re going to make them as tacos, spread refried black beans on the tortilla and then place the meat on top of the beans. Garnish with salsa de habanero y cebolla.

Yields 4 servings (3 tacos each).

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