Use for Tacos and Burritos
This is really easy, but it does take some planning to allow for slow cooking times.
For the carnitas meat itself:
- 3 pounds boneless pork shoulder, cut into 2-3 inch cubes (do not trim the fat)
- 3 (5-inch) fresh marjoram sprigs
- 2 medium garlic cloves, peeled and smashed
- 1 tablespoon coriander seeds
- 1 bay leaf
- 1 medium white onion, peeled and quartered through the root end
- 2 teaspoons kosher salt
- 1 can chicken stock
For serving (optional):
- Corn or flour tortillas
- Chopped fresh cilantro leaves
- Lime wedges
STEP BY STEP
- Brine overnight in 1 C water plus 1 TBL each Grandpa's Thunder Powder, Arghh Powder, or other., 1 bay leaf, salt, brown sugar and granulated garlic
- The next day, let the pieces of meat drain on a paper towel for 30 minutes
- Sear in a very hot skillet until meat starts to blacken and the edges crisp up
- Place the marjoram, garlic, coriander, and bay leaf in a small piece of cheesecloth and tie it tightly with butcher’s twine.
- Place the bundle in a Dutch oven or large heavy-bottomed pot along with the onion and salt.
Leave the end of the string hanging over the edge of your Dutch oven
- Arrange the pork in a single layer and add chicken stock
- Add enough water to just cover the meat.
- Bring to a simmer over medium heat.
- Skim and discard any foam that floats to the surface using a large spoon.
- Reduce heat, COVER and simmer in barely boiling liquid, skimming the surface and turning the pork pieces occasionally, until the meat is tender and just beginning to shred apart, about 3 hours. (You may need to adjust the heat to medium low to keep it at a simmer.)
- Remove and discard the herb packet.
- Increase the heat to medium high and cook until much of the remaining water evaporates.
- Meanwhile, STRAIN the remaining liquid and discard the solids, returning the liquid to the pot
- Reduce the liquid until it concentrates, and then add 1/2 stick of butter and 1 TBL flour
- Stir until it thickens for gravy/juice for serving with your carnitas
- Serve the carnitas in tacos, burritos, or tostadas with your desired toppings.
You can also just serve the meat with potatoes using the gravy created in step 15