Hello again ... did you think I forgot about you? I didn't! The past weeks have been crazy busy. My husband returned from two months working overseas ... we visited Disneyland(!)... and now are on the downhill slide to the Big Event this weekend: My daughter's First Communion!
On a fashion note, I have been bad, bad, bad and have some shopping haul to share. In light of my badness, I have joined Anthroholic's shopping ban/shop your closet challenge and hope to succeed in using the things that I have. Thank to Kim for motivating me to do this! I hope to actually post my OOTD, which I have never done ... but was fun to put together this morning.
Today, however, I must wish everyone Happy Cinco de Mayo! I love today because I love me a good margarita! And ... carnitas! so, in the spirit of today, I leave you with the easiest and fantastically good recipe for Carnitas that I have run across. I make these several times a year for the family and for parties and everyone raves about them. I make sure I cook mine a little longer as my family likes them a little crispy! This recipe is adapted from Epicurious.
Crispy Pork Carnitas
- 4 pounds boneless country-style pork ribs
- 2 cups (or more) water
- 1 1/2 cups fresh orange juice
- 6 garlic cloves, peeled
- 2 teaspoons fine sea salt
- 1 teaspoon grated orange peel
- 1/4 cup brandy
- Warm corn or flour tortillas
- Salsa
- Guacamole
Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork. Combine pork, reserved fat, 2 cups water, and next 4 ingredients in deep 12-inch skillet. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.
Uncover; boil pork mixture until liquid is reduced by half, about 15 minutes. Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often and shredding meat to the consistency that you prefer, about 20 - 30 minutes. Discard any loose pieces of fat. (Can be made 1 day ahead. Cover and chill.)
If re-warming: Add 2 tablespoons water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more salt, if desired. Transfer to bowl.
Serve with tortillas, salsa, guacamole and cheese ... and a Margarita or two! I also like mine on top of a crunchy salad.
Enjoy and thanks for stopping by!
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