#1047 - Carnitas

You are missing some Flash content that should appear here! Perhaps your browser cannot display it, or maybe it did not initialize correctly.

RK1047carnitas071712.mp3

If all goes well with your personal time management efforts, you should be able to spend a few hours a week down at the pool.   Making the poolside experience perfect is important, and along with sunscreen and good reading material, the right poolside food is really critical.   Our good friend Chef Jerry Pellegrino of Waterfront Kitchen has made an exhaustive study of poolside culture, and he has added some refinements to his approach that deserve to be widely known.   One recent discovery is the "carnita," a Mexican handheld snack that is perfect for poolside.

What you've got is a soft flour taco filled with gently cooked pulled pork, loaded with spices and sauces, garnished with fresh salad.
                 
                Simple Pork Carnitas

•    4 tablespoons seasoned salt
•    4 pounds pork butt, cut into 2-inch cubes, some but not all of the fat removed
•    1 cup water
•    1 medium onion, quartered
•    5 large garlic cloves
•    Warm tortillas, for serving
•    Salad ingredients for garnish

1.  Sprinkle the pork with the seasoned salt. Preheat the oven to 350 degrees F.         

2.  Put a roasting grate in the bottom of a roasting pan and pour 1 cup of water into the bottom of the pan. Arrange the pork on the grate and top with the onion and garlic. Cover the pan with a lid or aluminum foil.                                                                   

3.  Bake for 2 hours, then remove the cover and bake until the pork is fork tender, about 1 more hour.  When cooked through, transfer the pork to a large bowl. Shred the meat and stir in the pan juices. Serve with warm tortillas.                                           

4.  Garnish with shredded lettuce, tomatoes, avocado slices, onions, and season with your favorite hot sauces.