
When it comes to some eats I suffer from a predilection of culinary snobbery. For those of us who lived or have for any length of time lived it those states of the US that abut the Mexican border, we've had the opportunity to taste some seriously good Mexican grub.
Not the kind that is regularly dished out to the unsuspecting folk in other parts of the world but the kind available in little cantinas, barrios and little abuela-owned hole-in-the-wall places. You know the kind that is just an ordinary eatery in places like Nogales from where you can see Mexican sprawl in your line of sight.
So you will forgive me when I don't jump up and down in glee when you suggest we go for 'Mexican' in let's say - Maine. I mean no offense but I wouldn't dream of getting lobster rolls in Arizona - so there, we're even!
Now before I offer you the recipe for some of the very best Carintas you will ever chow down, let me explain something. There is no true and blue recipe for Carnitas - it's a recipe that has evolved naturally with each family adding their own special twist. I know families who marinate theirs in orange juice, many in beer, some loaded with hot serrano chiles and some who barely spice theirs at all.
But one thing remains the same in all these recipes is the method of cooking the pork that renders it so tender and then finished to a beautiful mahogany brown. I have known many families to cook their pork and then fry it up in lard which is actually the traditional way.
My Carnitas has evolved over our time spent in the Southwest. And I won't tweak it, change it or mess with it for all the Dos Equis in the world. The pork is spiced, marinated in beer overnight and then slow cooked for about 6 hours. Once shredded, I add no additional fat and saute it in its own juices till the meat is a rich mahogany brown.
The meat is served over griddle warmed corn tortillas with a touch of ghee (oh yes! clarified butter has been used traditonally for a very long time) - double layers of corn tortillas to soak up the juices of course!
Finally topped with Pico De Gallo - what makes mine dangerously good? In additon to the usual ingredients of tomatoes, onions, cilantro and jalapenos, the trio of -lime, beer, & sugar work their magic and takes this Pico De Gallo to a whole other level.
Pork butt is the meat of choice which by the way has nothing to do with piggy bottom. It's rather the upper portion of the shoulder.
Enough talk - it's time to put the Carnitas where the mouth is!
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