A carnitas taco with homemade tomatillo salsa. Bien rico!
Roast pork of any sort is the bee’s knees. And by bee’s knees, I mean one of the greatest developments in the history of food – if you dig on the pig. So the Mexican style roast pork known as carnitas – literally “little meats” in Spanish – with it’s tender and crunchy bits is like the bee’s knees on steroids. Because good burritos and tacos were always readily available back in California, I never really had any need to make carnitas myself. But then I moved to NYC where the Mexican food was sorely lacking. Things have changed in the last few years. There are better Mexican options and of course the Puerto Rican style pernil so prevalent in many of the Spanish American joints in NYCwill do in a pinch. But I’ve found that when I have the craving for the moist, yet crispy morsels of savory pork, the best solution is to do it myself. It’s so easy. All it takes is a bit of time. So without further ado, I present to you my version of carnitas. Enjoy!
Ingredients:
3-4 lbs of pork shoulder meat (cut into 1-2 inch cubes)
1-2 tbsp of white vinegar
1-2 tsp of salt
1-2 tsp of cumin
1/4-1/2 tsp of cayenne pepper
1/2 tsp of paprika
1-2 tbsp of dried oregano
This is how I do it:
