Wednesday, June 25, 2014


(6-8 servings)


2 Dried Bay Leaves
2 tsp. Dried Thyme
1 tsp. Dried Marjoram
3-3½ lb. Boneless Pork
½ tsp. Salt
1 cup (scant) Lard
3 cloves Fresh Garlic, peeled
1 large Fresh Orange, wedged (8)
1 small White Onion, thickly sliced
1 bunch Fresh Cilantro
1 small White Onion
8-10 slices Pickled Jalapeno chiles
3 tbsp. Fresh Squeezed Orange Juice


Crumble the bay leaves into a mortar and add the dried thyme and marjoram.  Grind mixture with a pestle to a fine powder.  Cut the pork into 2 inch cubes and place in a large nonmetallic bowl.  Add the ground herbs and salt.  Using your hands, rub the spice mixture into the meat.  Cover and marinate a minimum of 2 hours to overnight.  Heat the lard in large sauté pan with lid.  Add the pork mixture along with the garlic, orange wedges and onion.  Brown the pork on all sides.  Using a slotted spoon, lift out the garlic and onion and discard.  Cover the pan with the lid, reduce heat to low and continue to cook for about 1½ hours.  Remove lid and lift out orange wedges and discard.  Continue to cook uncovered until meat juices have been absorbed and pork is crisp on the outside and tender inside.  While pork is cooking, remove stems and chop cilantro leaves roughly and place in a medium bowl.  Slice onion in half and then into thin slices and add to the bowl.  Finely chop the jalapeno slices and add to bowl.  Mix the ingredients in the bowl.  Then pour the orange juice over and toss gently to mix.  Cover and refrigerate until needed (at least an hour).  Serve meat and salsa with warm tortillas

Note:               If Carnitas are to be served in tacos or burritos, shred or chop the pork cubes.

Ideas for Future Efforts


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