Pork Carnitas #SundaySupper

dressed

Around here we don’t need Cinco de Mayo to have a passion for Mexican food! But it certainly doesn’t hurt! A roasted pork shoulder soaking in a citrusy marinade is enough to make my son and Jeremy and Jeannie and I absolutely giddy. This time I decided to take this dish a step further and take the delicious slow roasted pork shoulder and turn it into carnitas tacos.

A few toppings, some tortilla, rice and beans, and cold beer and you’re all set for a Cinco de Mayo fiesta!

Fixings

First, you need what my darling friend Nanner refers to as a big honkin’ piece-o-pork shoulder. I use the same marinade ingredients regardless of the weight of my piggie.

  • Pork shoulder (mine was 7+ pounds)
  • 1 bottle of Goya Naranja Agria (bitter orange) marinade
  • 4 or 5 garlic cloves, peeled and smashed
  • 1 T dried oregano
  • 1 t kosher salt
  • 1 t coarsely ground black pepper
  • 1/4 C olive oil

Everything into a gigantic ziploc bag and into the fridge overnight.

Preset the oven to 350 and take the pork shoulder out so that it comes to almost room temperature.

Ready to Roast

Line a roasting dish with foil (you’ll thank me at washing time). Place the pork shoulder in the roasting pan and add about half the marinade (keep the other half). Cover with foil and roast for 3 to 4 hours (this is going to depend on the size of your roast). Remove the foil and roast for another 45 minutes to an hour.

Roasted

Let the roast cool.

Chop a medium sized onion.  Once the roast has cooled to the point where you can handle it, shred it with your hands. This is a messy affair.

Add a tablespoon or two of olive oil to a pan, over medium high heat. It should be large enough to hold all the meat. When it’s hot, add the meat and cook until the pork starts to get crispy.

NOTE: We like ours very crispy on the outside. Also, if it seems to be drying out a bit while it’s crisping, add a bit of the reserved marinade to the pan.

Ready to dress

When I serve this I place queso fresco, sliced radishes, sliced avocado, limes, cilantro, and red onion on a platter, wrap warm flour tortilla in a tea towel, put all the pork in a bowl, ice cold beer, and tell everyone to jump in. I pickle the onions and cilantro a bit by placing each in a bowl with about a 1/2 cup red wine vinegar and a 1/2 teaspoon cumin and let it sit for a while.

Enjoy!

If you want to keep the theme through this meal, make some of these FABULOUS Maya Galletas de Chocolate! Deep and rich in chocolate goodness with just a hint of kick at the end!

This week’s Sunday Supper Movement, Cinco de Mayo, is being hosted by Jen over at Juanita’s Cocina

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Cinco de Mayo Main Dishes {Platos Principales}:

Cinco de Mayo Desserts {Postres}:

Cinco de Mayo Drinks {Bebidas}:

Red Wine Pot Roast with Honey and Thyme

Dave Lieberman is one of the unsung, cast aside heros of Food Network. I suppose he didn’t twang enough, show enough cleavage, behave rudely enough, or was not too over the top for Food Network. What he was, though, was a good chef with great recipes.

Dave’s cookbook Dave’s Dinners: A Fresh Approach to Home Cooked Meals is a great book. Lots of simple, delicious recipes. Whenever I buy a new cookbook, I curl up with the cookbook and a packet of Post-It Flags and tag the recipes I’d like to try. In this book, I have more recipes that I would like to try than those recipes I passed over. 

On a freezing, cold Sunday, what’s better than a comforting, warm dinner. This pot roast was just that. Slow cooking, simple to put together and delicious. It doesn’t get much better than that.

  • 1 (4 pound) Chuck roast, rump, top or bottom round roast
  • Salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 3 small onions, medium diced
  • 10 garlic cloves, lightly smashed
  • 1 pound carrots (about 4 medium), cut roughly into 1 1/2-inch pieces
  • 3 ozs tomato paste
  • 2 cups low-sodium chicken, beef, or vegetable broth
  • 2 cups medium-bodied red wine
  • 2 tablespoons honey
  • 5 to 6 sprigs fresh thyme
  • 2 pounds russet potatoes, peeled and cut into 1 1/2 to 2-inch cubes

Preheat oven to 350 degrees F.

Season roast with salt and pepper.

Heat oil in large oven-safe pot or Dutch oven over high heat for a couple minutes. Add the meat and brown well on all sides, about 10 minutes total.

NOTE: You want a nice crispy sear here. It helps the roast stay together and lends a wonderful flavor to the roast.

Remove and set aside on a plate. Lower heat to medium and sauté onions, garlic, and carrots for 5 minutes. Stir in the tomato paste and cook a couple of minutes longer.

Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot.

NOTE: I am going to increase the honey slightly – by maybe 1/2 tablespoon – there was no hint of it at all.

Cover pot and transfer to oven. Bake for 2 1/2 hours, turning the meat over twice. Uncover, add the potatoes to the pot and bake, uncovered, for another 30 to 45 minutes longer until both the potatoes and the meat are fork-tender.

NOTE: You could add mushrooms at this point. I was thinking that as I added in the potatoes, so next time.

NOTE: I used a bottom round for this, and mainly because there was a great sale on it at the supermarket. I would make this dish over and over again. I served it with slices of toasted baguette and a salad.