If I had to pick my favorite type of food, when it comes right down to it, it would have to be Mexican. I do enjoy so many types of food but the fresh flavors of the salsas, onions and avocado, homemade refried beans and I could just go on and on. I just love it.
Living in Southern California for over thirty years gave me countless opportunities to enjoy Mexican cuisine. Celebrating Cinco de Mayo every year on May 5th was always a tradition. We would usually go out for dinner on this festive night, but this year, with the outbreak of the Swine Flu or excuse me the H1N1 Influenza A virus (which is what they want us to call it now and that really rolls off the tongue right, sheesh), I am not too keen on having other people prepare my meals. I'll make my own dinner right here at home thank you.
Anyway, this meant finding a carnitas recipe I knew would taste good and be easy to prepare. I was lucky enough to come across these Pork Carnitas, from Martha Stewart of course, and man it was as good as it was easy.
While the carnitas were cooking, my oldest son kept asking me what I was making and when was it going to be done. It smelled delicious and was spot on in taste. The meat was so tender it literally melted in my mouth.
A big batch of this for a crowd would disappear quickly, it's addictive when topped with green salsa, avocado, onions and wrapped up in a warm tortilla. To die for...let's make it....
Pork Carnitas
Martha Stewart's Everyday Food
2 pounds boneless pork shoulder, cut into 1-inch pieces
4 garlic cloves, crushed
coarse salt and ground pepper
1 Tablespoon olive oil
1/2 cup fresh orange juice
1/2 cup milk
12 white corn tortillas, warmed
Fresh cilantro leaves, thinly sliced onion, diced avocado, green salsa and lime wedges for serving
In a large Dutch oven or heavy pot, combine pork, garlic and 8 cups water; season with salt and pepper. Cover and bring to a boil. Reduce to a simmer and cook covered for 45 minutes. Drain well.
In a large nonstick skillet (or the same Dutch oven) heat 1 Tablespoon olive oil over medium-high heat. Add pork, 1/2 cup fresh orange juice and 1/2 cup milk and cook, stirring occasionally, until liquid has evaporated and pork has browned, 8 to 12 minutes. The pork will start browning after liquid has evaporated. Season well with salt and pepper.
Serve carnitas in tortillas with cilantro, onion, avocado, green salsa and squeeze some lime juice over the meat.
Cathy owns her vineyard and winery in the Willamette Valley of Oregon. She is a food writer for Davis Life Magazine and blogs daily about wine, food and everyday living. She currently resides in Oregon with her husband and two sons. You can visit her at noblepig.com.