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Carnitas for Enchiladas Rojas

Pork shoulder is braised until tender, then browned until crisp.

  • Prep:
  • Total Time:
  • Servings: 12

Photography: Bryan Gardner

Source: Martha Stewart Living, February 2016

Ingredients

  • 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

Directions

  1. 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.

Cook's Notes

Refrigerate carnitas in an airtight container for up to 3 days; reheat in a skillet over low.

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