Pigs are God’s food gift to the poor. Edible from snout to tail, this wonderful, economical animal produces so many good things, especially delicious crispy pieces of pork called carnitas. I use carnitas for enchiladas with roja and verde sauces. Although unconventional, I also top carnitas enchiladas with mole sauce. Try some!
This recipe slow fries—that is, boils—a pork butt in oil, sort of like frying a turkey. The result is juicy meat with crispy ends. So delicious!
Makes about 2 cups
2 quarts vegetable oil
2 pounds boneless pork butt, in one piece
½ white onion, cut into 2 pieces
3 garlic cloves, smashed
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 (4-inch) cinnamon stick
Juice of 1 orange, squeezed halves reserved
Put the oil in a 4-quart heavy stockpot and heat to 350°F. While the oil heats, trim any excess fat from the pork.
When the oil is hot, use a large slotted spoon to carefully lower the pork into the oil. Do not splash the hot oil.
Add the onion, garlic, salt, pepper, thyme, and cinnamon stick. Reduce the heat and cook at 212°F for 30 minutes.
After 30 minutes, add the orange juice and squeezed orange halves. Cook for 30 minutes longer at 212°F.
Remove from the heat and let the pork stand in the hot oil for about 15 minutes longer.
Using a slotted spoon, carefully remove the pork from the oil and set aside to cool. Discard the onion, garlic, cinnamon, and orange. After the oil cools completely, pour back into the original container and discard.
When the pork is cool enough to handle, cut into ½- to ¼-inch cubes.