The word “carnitas” means “little meats” and is a Mexican version of pulled pork. This delicious meat can be served taco style or rolled into a tortilla, making a tasty burrito or enchilada. It is garnished with a variety of accompaniments, such as chopped onion, pickled onion, chopped tomato, sour cream, pico de gallo, salsa, shredded cheese, guacamole, pickled jalapeño peppers, and chopped cilantro.
In Mexico, carnitas are often made on the weekend for special occasions. In the not so distant past, the whole community participated in the preparation of their festive meal, and they all gathered around to enjoy the fruits of their labor. More than food, carnitas served as the glue that held the community together. Gather your family and friends around the table and dig into a delicious meal of pork carnitas. I do believe the Mexican culture appreciates my philosophy about food: “Cooking is an art that requires love—love of food and love of those you invite to your table.” Show some love. Make carnitas.
Pork Carnitas with Red Chile Sauce
Serves 6
For the Pork Filling:
3 pounds pork butt
3 cups water
2 teaspoons minced garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon large grind black pepper
In a large kettle, place pork, water, garlic, chili powder, cumin, salt, and pepper. Bring to a boil over a medium-high heat. Reduce the heat, cover, and simmer pork for at least 2 hours, or until it is tender enough to be easily shredded with a fork. Remove pork from the kettle and drain. Shred the pork and place in a large bowl. Set aside.
For the Red Chile Sauce:
2 ounces dried New Mexico red chile peppers
1 jalapeño pepper, seeded
2 cups water
2 teaspoons minced garlic
¾ teaspoon ground cumin
¾ teaspoon salt
Preheat the oven to 350 degrees F. On a cookie sheet, place dried New Mexico red chile peppers and bake for 10 minutes. Remove chiles from the oven and discard the stems and seeds.
In a medium saucepan over a medium high heat, place red and jalapeño peppers and water. Bring to a boil, then reduce the heat, and simmer for 20 minutes. Remove chiles and place in a blender. Pour in some of the water and purée peppers. Add remaining water, garlic, cumin, and salt. Blend well.
1 tablespoon vegetable oil
1 tablespoon flour
½ can (14 ½-ounces) beef broth
2 tablespoons sour cream
In a large saucepan, heat vegetable oil over a medium high heat until hot. Add flour and stir. Add red chile sauce to the saucepan, stirring constantly. Blend in beef broth and sour cream. Simmer sauce for 5 minutes, stirring constantly. Add shredded pork to the sauce and mix thoroughly or serve sauce on the side.
To assemble:
3 cups shredded Cheddar cheese
6 flour or corn tortillas
For the garnish:
Sour cream
Guacamole
Salsa
Pickled red onions
Pickled jalapeño slices
Chopped cilantro
Preheat the oven to broil. Place the shredded pork and red chile sauce in a flour or corn tortilla and roll up like a burrito. Place the rolled carnitas in an ovenproof dish, rolled side down, and sprinkle with shredded Cheddar cheese. Place 4 to 5 inches under the heat and broil until cheese melts. Garnish with your choice of sour cream, guacamole, salsa, pickled red onions, pickled jalapeño slices, and cilantro.
Tips on selecting pork: Pork products are often injected with water, broth, salt, and extra flavorings. I avoid buying injected pork. To determine if pork is injected, read the ingredient label. Ingredients should be only pork. You may find the words “extra tender” and “juicy” on injected pork. It will also be high in sodium. If the nutritional label indicates a higher sodium count than 100 mg, the pork has been injected. Injected pork will contain too much liquid and may be difficult to sear. Once cooked, the meat may seem mushy and spongy. With the price of meat these days, who wants to pay for water?
Carol Ann
Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market and Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.
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