Carnitas for Enchiladas Rojas
Pork shoulder is braised until tender, then browned until crisp.
- Total Time:
- Servings: 12
Photography: Bryan Gardner
Source: Martha Stewart Living, February 2016
- 2 1/4 pounds pork shoulder, cut into 1 1/2-inch cubes
- 3 cloves garlic, crushed and peeled
- 1 1/2 teaspoons coarse salt
Combine pork, garlic and salt in a 10-inch cast-iron skillet. Add 2 cups water; bring to a boil. Reduce heat and simmer, turning occasionally, until water has evaporated, about 1 hour; pork will begin to brown in its own fat. (If using leaner part of shoulder, add 1 to 2 tablespoons safflower oil.) Increase heat to medium and cook pork on all sides, turning and scraping up crisp bits with a spatula, until browned and tender, about 15 minutes. Coarsely shred with two forks.