Carnitas are a type of slow cooked meat, which is usually made with pork but can also be made with beef. It can be cooked either by roasting it slowly and pulling the meat (like you would with a BBQ), or by simmering it and shredding the meat as the liquid evaporates. I chose the latter method; I find it less trouble. Which ever way it’s cooked, carnita meat is delicious, tender and succulent. Here’s how I made it in pictures:
Put a couple boneless pork chops in a small pot along with onion, garlic, chilies, a little salt, peppercorns, and spices (chili powder, cumin, oregano, and a pinch of cinnamon). Then cover everything with cold water.
When it comes to a simmer there will be a lot of foam, this is natural. Simply skim it off with either a ladle or spoon.
Slowly simmer the meat for about an hour. After a while the meat will begin to fall apart. Further assist this by mashing it with a wooden spoon.
When all of the liquid evaporates it will begin to sizzle and fry in it’s own fat (if the meat was too lean you may need to add a little olive oil). Stir and cook the meat until it browns a little; this will offer layers of both flavor and texture.
Now here’s the best part (well, not really, because the best part was eating it). Heat a whole grain tortilla and melt cheese on it, and the rest is up to you. I stuffed it with the meat (of course), but also avocado, salsa, onion, and mesclun lettuce. Then, after rolling it, it was topped with sour cream, a little more salsa, and a drizzle of hot sauce…the final photo is enough to make my mouth water.