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Tuesday, October 4, 2011

It's National Taco Day!

Did you know that?  Well, whether you did or not, crack open a cerveza and read on...this recipe is a great way to celebrate.

Words cannot explain how delicious this was.  Seriously.  Mouthwatering might be a better word to describe what was going on at our dinner table.

Easy is another great adjective.  I mean, anyone can make this and be successful.  Low maintenance, people...very low maintenance.  Plus, if you're looking for something casual and delicious to make for company, it works really well because it basically takes care of itself.  Put it on the list.

One word - carnitas.  What does it mean?  Little meats.  What I think it means is AWESOME little meats.

Now, there are no rules for how to eat this.  Do what you like.  Me, I had basically a burrito bowl - no tortilla, just meat and lots of toppings like sliced onion and radishes, jalapenos, avocado, sour cream, fresh cilantro and hot sauce.  With some lime squeezed on top.  Frank prefers the soft taco route and used small flour tortillas, with many of the same toppings.

Use a fattier piece of meat for this dish - and don't trim the fat before cooking!  It helps with the flavor of the meat...a leaner piece won't taste nearly as good.

I will be making this again, SOON!

Mexican Pulled Pork Carnitas
slightly adapted from A Bountiful Kitchen

3 1/2 to 4 pound boneless pork butt
2 tablespoons cumin
1 small onion, sliced
2 bay leaves, crushed
2 tablespoons dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1 lime, halved
1/2 cup water
2 clementines, halved (oranges are fine, but this is what I had)

Preheat oven to 350 degrees.  Place roast in heavy oven proof pan/dutch oven.  Squeeze lime and clementine juice over pork, then rub pork with all dry ingredients.  Pour water around sides of roast, then add halves of fruit to water.  Place onion slices on top of roast.  Cover with tight fitting lid.

Place in oven and set timer for 2 hours.  Once time is up, turn oven off (do not open the door!) and leave roast in for another 2 hours.  Remove and let cool for a few minutes before removing excess fat and chopping the meat.

Have garnishes and tortillas prepped and ready to go when meat is cut.  Build your own meal and enjoy!

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At October 4, 2011 at 10:41 AM , Anonymous Nicole@HeatOvenTo350 said...

This looks so good! So versatile, too.

At December 29, 2011 at 8:34 AM , Blogger justbaked said...

Yum. These look delicious. I'm always looking for a new pork recipe because all my kids will eat is pork and chicken. They really like tacos, so this recipe would be something different that I think they might like! :D


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