That doesn’t even remotely look like anything I suggested…
+2 on the carnitas and +1 on the cooks illustrated recipe.
What issue is it from? Can someone post the CI recipe or would that be unethical? I’ve had subscriptions off and on but currently off.
I’m also an on/off subscriber, currently off. Whenever I’m looking for a certain recipe googling ‘cooks illustrated ’ always comes up with the official recipe 1st and then the 2nd and/or 3rd have it reprinted in someones blog (though sometimes with modifications).
It was on PBS so they have all of those recipes for free. You have to register an email.
Nm its locked as premium. The episode is on youtube though
Here it is. I’m a member and since it is on youtube…
We like serving carnitas spooned into tacos, but you can also use it as a filling for tamales, enchiladas, and burritos.
Ingredients
Pork
1(3 1/2-to 4-pound) boneless pork butt, fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks
Salt and ground black pepper
1teaspoon ground cumin
1small onion, peeled and halved
2 bay leaves
1teaspoon dried oregano
2tablespoons juice from 1 lime
2cups water
1medium orange, halved
Tortillas and Garnishes
18(6-inch) corn tortillas, warmed
Lime wedges
Minced white or red onion
Fresh cilantro leaves
Thinly sliced radishes
Sour cream
Instructions
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine pork, 1 teaspoon salt, 1/2 teaspoon pepper, cumin, onion, bay leaves, oregano, lime juice, and water in large Dutch oven (liquid should just barely cover meat). Juice orange into medium bowl and remove any seeds (you should have about 1/3 cup juice). Add juice and spent orange halves to pot. Bring mixture to simmer over medium-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with fork, about 2 hours, flipping pieces of meat once during cooking.
2. Remove pot from oven and turn oven to broil. Using slotted spoon, transfer pork to bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid). Place pot over high heat (use caution, as handles will be very hot) and simmer liquid, stirring frequently, until thick and syrupy (heatsafe spatula should leave wide trail when dragged through glaze), 8 to 12 minutes. You should have about 1 cup reduced liquid.
3. Using 2 forks, pull each piece of pork in half. Fold in reduced liquid; season with salt and pepper to taste. Spread pork in even layer on wire rack set inside rimmed baking sheet or on broiler pan (meat should cover almost entire surface of rack or broiler pan). Place baking sheet on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5 to 8 minutes. Using wide metal spatula, flip pieces of meat and continue to broil until top is well browned and edges are slightly crisp, 5 to 8 minutes longer. Serve immediately with warm tortillas and garnishes.
Great recipe. Carnitas rock.
thanks brewM - planning to renew my subscrition soon anyway.
This all looks good. I just smoked 18 lbs with hickory last Thursday and brought it out to my son and many of his submarine mates to give them a good meal after being underway. It was a big hit, enjoyed/devoured by all (Sorry, proud dad moment). Anyway, pork shoulder is an amazing cut used in a lot of ways. For that matter anything pork just rocks. Here is one of the many we do here in our house. This kind of has a Cajun twist…
This is always a hit. You are guaranteed to make friends with this. The fresh thyme really makes this dish. It is really easy to put together. The hardest part is flipping the shoulder as you sear every side in the Dutch oven. I’ve also soaked the shoulder in a brine over night and that works out well.
It says 3 hours in the oven, but you know pork shoulder, it’s ready on it’s own terms…
Pork Shoulder 6-7lbs
Salt (kosher)
Black Pepper, fresh gound
2 large onions, thin sliced
8 lg garlic cloves, thin sliced
3 Tablespoons fresh thyme
1 Tablespoon dried rosemary, crumbled
2 Tablespoons oil (vegetable or I use canola)
8 Tablespoons of unsalted butter (1 stick)
1/2 all purpose flour
4 cups chicken broth
1/2 lemon juiced (or not, your call, try it and see)
Rice
1 Preheat oven to 275
2 Generously season and rub salt and pepper into the pork shoulder and let sit at room temp for 30 minutes to an hour
3 Combine onions, garlick, thyme, and rosemary in a bowl. Toss to combine
4 Heat oil in a Dutch oven (medium-high) when really hot, sear pork shoulder on all sides (10-12 minutes total)
Move the shoulder to a plate
5 reduce heat to medium, stir in butter, and when melted add the flour and make a roux (dark peanut butter about 10 minutes) add onion mixture, stir in and cook till well coated and mixture becomes thick. Stir/whisk in chicken stock, bring to a simmer.
6 Put Pork shoulder back in to the Dutch oven, spoon some of the onion mixture over the pork, cover and
roast for about 3 hours, turning and basting every thirty minutes until the meat breaks apart easily with a fork.
Serve from the pan (pretty fatty) or remove meat, skim the fat, and simmer to reduce and thicken the gravy. Add lemon juice now and season to taste. Then server over rice, or potatos? Crusty french bread.