Shredded Pork

Carnitas

Preparation info

  • Difficulty

    Easy

  • Yield: About

    3½ lb

Appears in

Ingredients

U.S. Metric Ingredients
6 lb 2.8 kg Pork butt or shoulder, boned
1 1 Onion, medium, cut in half
1 1 Garlic clove, chopped
1 tbsp 15 mL Salt
¼ tsp 1 mL Pepper
1 tsp 5 mL Dried oregano
1 tsp 5 mL Cumin seeds

Method

Procedure

  1. Remove most of the large chunks of fat from the pork, leaving a little of it on. Cut the meat into strips measuring 1–2 in. (2.5–5 cm).
  2. Put the pork in a large pot with the rest of the ingredients. Add water to barely cover the meat.
  3. Bring to a boil, reduce heat, and simmer slowly, uncovered, until all the liquid has evaporated. By this time, the meat should be tender. If it is not, add more water and continue to cook until it is.
  4. Remove the onion and discard it.
  5. Lower the heat and let the meat cook in the rendered fat, stirring from time to time, until browned and very tender. Shred the meat slightly.
  6. Serve as a snack, an appetizer, or a filling for tortillas, either as it is or moistened with any of the sauces in this section or with guacamole.

Per ounces: Calories, 390; Protein, 31 g; Fat, 28 g (67% cal.); Cholesterol, 120 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium 590 mg.

Variations

Picadillo

Add a little extra water to the basic recipe so some liquid is left when the meat is tender. Drain and degrease the liquid and use it to make Tomato Broth for Chiles Rellenos. Heat 3 oz (90 g) oil or lard and sauté 6 oz (175 g) onion, medium dice, and 4 cloves garlic, chopped. Add the meat and a sachet containing 10 peppercorns, 1 small cinnamon stick, and 6 cloves, and brown slowly. Add 4 oz (125 g) raisins, 4 oz (125 g) slivered almonds, and 2 lb (900 g) peeled, seeded, chopped tomatoes. Cook slowly until almost dry. Serve as is or as a stuffing for Chiles Rellenos.

Shortcut Picadillo

Instead of preparing Shredded Pork, use 5 lb (2.3 kg) raw ground pork. Sauté it with the onion and garlic in the picadillo recipe, then proceed as directed with the rest of the recipe.

Procedure Variation: Combi Oven

In place of the procedure in the main recipe, use the following procedure:

  1. Remove most of the large chunks of fat from the pork, leaving a little of it on.
  2. Grate the onion and garlic together. Combine the grated onion and garlic with the seasonings, and rub over the outside of the pork butt/shoulder.
  3. Place the roast in a 225°F (107°C) combi oven in combi-mode and cook until done, by checking internal temperature, about 2½ hours.
  4. Shred the meat slightly. Serve as a snack, an appetizer, or a filling for tortillas, either as it is or moistened with any of the sauces in this section or with guacamole.

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