Brenda Nolen

Is it my imagination or am I wrong? I could have sworn I posted how I make carnitas! I searched and searched both blogs (and Lord knows it is like pulling teeth to find anything on Facebook if you posted something more than a week ago) and I can’t find it. I’m shocked! Well, here it is. I originally was making it closer to original (frying the meat in lard first) but one of hubby’s co-workers said we were working too hard. So, now this is how I make carnitas. I make up a whole bunch and, if we don’t eat it all within a couple of meals, I throw the excess in the freezer (if it’s a lot, I portion them out in sandwich bags then store those in a freezer bag).

• Pork Butt roast
• Chicken broth
• Maybe salt and pepper

Pre-heat your oven to 350 degrees F. Remove the massive amounts of fat (you can throw that into the freezer until you have enough to render for lard). Don’t remove all of it, just enough so you won’t end up eating nothing but a gob of fat. Cut the meat into cubes and place in a 13×9 baking dish. Put enough chicken broth in the pan to barely cover the meat. Cover with foil, place in oven and bake for at least an hour and a half (when the meat can be broken with a fork, move onto the next step. Turn your broiler on, remove the foil, and place the pan beneath the broiler. Leave there until the liquid has reduced and the meat is crispy (the best I ever made was when I forgot it until just before it burned). Break up with a fork (or don’t). Season with salt and pepper if it’s needed (we tried seasoning the meat like usual, with Pappy’s or Taco Seasoning and it was too much. This is much better simply seasoned).
That’s it! What is my favorite way to eat this now that I don’t eat tortillas? In a bowl with some shredded cheese, a tablespoon (or two) of sour cream and a tablespoon of well-flavored lower-carb salsa (my current favorite is Del Real Salsa de Molcajete Roja btw, that’s the same company that makes heat and serve carnitas).