Sweet and Spicy Carnitas

This recipe calls for ground spices, as using them allows the spice to penetrate the pork  as it braises, so you get all of the wonderful flavors, both inside and out.

My signature Sweet and Spicy Carnitas is my favorite food with which to feed "the band", or any large group of people! This dish I believe is the most requested savory food that I make. I think what makes it special is the combination of searing, open braising, the braising liquid and adding garlic in the final hour of cooking.  And of course, love - the final and most important ingredient!

Traditionally, carnitas are pretty simple - melt in your mouth pork; always a good thing. In some areas of Mexico, a variety of whole spices are added to the braising liquid to lightly infuse the meat with the essence of spices such as cinnamon, oregano, and thyme. Carnitas are also very similar to shredded Puerto Rican pork, a dish I had a few times during special occasions while growing up.
 
2 cups water, plus more as needed
1 tablespoon ground cinnamon
1 tablespoon Adobo, or granulated garlic
1 tablespoon ground cayenne pepper
1 1/2 tablespoons ground cumin
6 pounds boneless pork shoulder, cut into approximately 3 inch cubes
2 teaspoons Kosher salt
1 tablespoon vegetable oil
6 cloves garlic, thinly sliced
limitless love

Preheat oven to 350 degrees.

Mix water, cinnamon, Adobo or granulated garlic, cayenne pepper and cumin until fully incorporated and set aside.

Rub surface of pork with Kosher salt.

In a large, high sided skillet, sear pork in the vegetable oil, on all sides, until crispy and dark golden brown. This may have to be done in batches, depending on the size of your skillet. Remove pork onto cooling rack, or plate, and blot to remove excess oil. Remove fats from pan.

With caution, pour water with braising spices into the pan, which will cause lots of steam! Stir to remove all the bits of goodness from the bottom of the pan. Continue to cook for three minutes, stirring. This allows the spices to cook and develop before infusing the meat.

Place pork back into the pan with the braising liquid. Pour enough fresh water to come 2/3 the way up the sides of the pork (usually about 4 – 5 cups total liquid). If your pan is too small, you may instead distribute the brasing liquid and meat into how ever many baking dishes is necessary, add fresh water as directed above.

Braise in the oven for 3-4 hours, uncovered, turning meat every hour. At the start of the third hour, add garlic to the braising liquid.

To test the carnitas for doneness, press down on the meat with a large kitchen spoon; if it collapses and falls apart, it is  done. When youve reached this stage, remove pan from the oven, and break pork into 1" – 2” pieces.

At this point, you may do what I do, and reserve the cooking liquid, draining of fat,  and serve it on the side. It is delicious on rice!

Or you can return carnitas and liquid to oven and continue cooking, turning occasionally, until almost most or all of the liquid has evaporated and the peaks of the pork are deeply caramelized. This could take an additional hour. As depicted in photo.

Revised from my original recipe published September 20, 2010