(TPC's Grilled Carnitas)
As promised, here's a closer look at the carnitas I made over the weekend.
I like to double cook pork when it's a big piece like a shoulder or butt- a slow cook, to render fat and add a base flavor, then cooking it again on a higher heat to crisp it up. I've used this technique before- on the Masitas en Puerco I made for Cuban Night, and I do it for spare ribs occasionally.
I simmered a pork shoulder in orange juice and limes, along with some water and a sliced head of garlic, salt and pepper for a few hours until it was cooked through, then let it sit in the broth as I was prepping the rest of the meal. There's a picture of it just getting going below the fold, because some people are a bit squeamish about looking at raw meat.
After an hour or so, I took it out of the broth and sliced into pieces a little more than an inch thick, rubbing each slice with Survival Spice™. I grilled these pieces over some pecan smoke while I roasted a head of garlic and some jalapenos.
Wow. Just. Wow. It was a really great combination- pork simmered in a very Latin way, but with a great grilled flavor to boot.
Try this. I'm begging you.
(Pork shoulder simmering in orange juice, limes and garlic)
That is a great recipe! I do the same thing but I add a few more ingredients. I add a couple of cinnamon sticks, a little molasses and brown sugar. The second cooking, I fire up the Weber and place a large Cast Iron Pan directly on the grill. I then use the rendered fat and fry up the Meat with the lid on. Stir occasionally to get the browned bits. Yumm, Yummm!!
Nice, Chile. Pork, fire, and smokey love. It's all good.
I kinda liked that our house smelled like limes all day. It was very festive.
I'm gonna grab a butt from the freezer and get mine in the kitchen to try this one ! Maybe I'll smack and fry a few plantains to make Jibaro's de lechon , thanks for the inspiration meester pink