One of the things I enjoy about living in Houston is the availability of fantastically authentic Mexican food. There’s Tex-Mex and then there’s Mexican. You’d be hard pressed to drive through many areas of town without finding a Carniceria (a Mexican meat market) or Panaderia (Mexican bakery) in nearby strip centers.
Shelves of the markets are adorned with handmade corn and flour tortillas, cream-filled cuernos, fresh tamales, ground chorizo, and hand-wrapped blocks of leche quemada.
Carnitas (Mexican pulled pork) are a new discovery to us. We’re big on traditional Tex-Mex but pork isn’t usually on the menu – fajitas (beef), chicken quesadillas, and fish tacos… there’s always room for those are on the menu!
Tip: Leftovers make a fantastic lunch salad the next day!
1 4-pound boneless pork butt, cut into 2-inch chunks
Salt and pepper
1 teaspoon ground cumin
1 small onion, peeled and halved
2 bay leaves
1 teaspoon dried oregano
juice of 1 lime
2 cups water
1 medium orange, halved and juice (seeds removed)
Shredded Monterrey jack
Heat oven to 300 degrees. Add all the ingredients in a Dutch oven. On the stove top, heat the ingredients until they begin to simmer, stirring to combine the spices and meat. Cover the pot and place it in the oven. After the dish has been in the oven for 1 hour, stir it so as to turn the meat, and continue cooking for one hour more. Meat should be very tender and falling apart.
Remove from oven and remove the pork from the dish, transferring it to a bowl. Keep the liquid but discard the bay leaves, onion and orange rinds. On the stove top, place the Dutch oven over high heat and bring to a boil. Boil until the liquid has thickened and is reduced to approximately 1 cup.
Turn oven to broil and lower racks to near the bottom of the oven. In the bowl, shred the pork using two forks. Pour in the reduced liquid and add salt and pepper to taste. Place the pieces of pork on a wire rack on a baking sheet. Broil the meat for 5 to 8 minutes on each side until well browned. Serve immediately with tortillas and garnish.
The adapted-from source is missing. On purpose.