Carnitas

Chef Jeff S's Note:

From Bon Appetit 2003. This is one that I didn't even put my own spin on. The orange juice, chipotle and rum are great flavor enhancers.

• Total Time: 2 hrs 45 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs 30 mins

Ingredients:

Servings: 8

• 3 lbs country-style boneless pork ribs
• 2 cups water
• 1 1/2 cups orange juice
• 6 garlic cloves, peeled
• 2 canned chipotle chiles, minced, plus
• 1 -2 tablespoon adobo sauce
• 2 teaspoons kosher salt
• 1/4 cup dark rum

Directions:

1. Cut pork ribs into thirds. Remove any large portions of fat.
2. Combine pork plus the next five ingredients to a heavy skillet. I used a deep cast iron skillet that works great for the end product. Bring to a boil, reduce to simmer then cover for 1 ¾ hours. Remove cover and reduce liquid by half.
3. Add the dark rum and continue reducing until all of the liquid has evaporated, stirring occasionally. After the liquid is gone then the pork will start to stick. This is the good part. Continue to stir for another 10 to 15 minutes. The meat will fall apart and brown.
4. And that’s it. Carnitas. Very good and flavorful.

Reviews

[The Cooking Gnome]

That is some good pork! I made it in my dutch oven and added cumin like one person suggested. I used Wild Turkey bourbon since I didn't have any rum on hand. Stuck with the 2 chilis and 2 TBLS adobe sauce and the spice level was a bit hot but not over the top-just right! It was so freaking good! We didn't plan dinner very well and didn't have lettuce, cabbage, cheese, tomatoes, avacado, or onion. We only had corn tortillas, lime, and plain yogurt so we made little soft tacos with just that and it was all we needed cause this stuff is good!

[Lucky Clover]

Wow! These are spicy! I used one can of chipotle peppers in adobo, and I was breathing fire! We ate the pork over cilantro lime rice and black beans, topped with cheese, tomatoes, and sour cream. Yum!

[Chef #939796]

Wow! I cooked it in the pressure cooker for 45 minutes, then boiled off the liquid. I didn't have rum so I used tequila. Also tossed in some dried oregano and cumin for good measure. When it started burning in my pan, I decided to put it in the oven at 375 (or 400 would work). I cooked and stirred intermittently. It is so very good. I could eat all of it tonight, but I'll try to have some restraint.