Celebrate Cinco de Mayo and Derby Day with Carnitas!

I love food! And I mean all types of food. My absolute favorite style of cuisine is Hispanic – more specifically, Mexican, with its wealth of tradition and depth of flavors. What’s not to like? This year Cinco de Mayo and the Kentucky Derby fall back-t0-back on May 5 and 6. Celebrate both with a delicious Mexican recipe.

I have a group of friends I meet every Sunday at our local South of the Border establishment for lunch and a margarita or three (If I’m being honest, the food is decent, but the margaritas are the real draw!). I decided to mix it up and order one of my favorite traditional Mexican dishes: carnitas. They were less than spectacular, and I asked my friend Sergio why he thought they weren’t very good. He replied that too many people really only want fajitas on the hot plate, and this restaurant’s preparation just wasn’t traditional. To be fair, one look around the room proved that he was right. It looked like a sauna with the steam rising from every table. I was a victim of demand.

I wasn’t about to settle for this disappointment, however. Carnitas are a staple of Mexican cuisine and I mean, c’mon, it’s pork! I decided to take matters into my own hands. There are many ways to prepare carnitas, but traditionally it is shoulder meat (or leftover parts of a butchered hog) slow braised for several hours in pork lard confit style. Once the pork has been broken down enough, it is taken out and either pulled apart or cut into cubes. It then goes back into the lard with the heat turned up, and is fried to add texture. There are many twists and variations of this dish, and the part of the country you are in usually defines what ingredients and flavors your carnitas might have. For this recipe, I’m combining the old with the new and adding a splash of CVap®.

Ingredients

  • 2 lbs. pork shoulder, cut into 1″ cubes
  • 1 teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • 2 small bay leaves
  • 1 cinnamon stick
  • ½ orange
  • ½ lime
  • ½ medium onion
  • ½ Mexican beer, preferably dark
  • Fresh cilantro
  • 2 lbs. lard or cooking oil

Instructions

In a large vacuum or re-sealable bag, combine all ingredients.

carnitas ingredients
Carnitas ingredients.

 

carnitas ingredients in bag

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place bag in CVap Cook/Hold oven at the settings below. Drink the other half of your Mexican beer!

CVap Cook/Hold settings

High Yield Mode:  OFF

Doneness:  178

Browning:  0

Time:  8 hours

When the timer goes off, pull the bag out of the CVap oven and separate the pork cubes from the other ingredients.

cooked cubed pork
Cooked cubed pork

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Heat lard or oil in a fryer or large pot on the stove to 350°F (or medium-high heat). Carefully drop the cubes into the oil and let fry until golden brown, about one minute.

carnitas fryer
Ready for the fryer.
frying carnitas
Frying the cubed pork

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Now comes the tricky part: eat the carnitas! I usually enjoy them over a bed of rice and beans, with a little salsa on top. I also like them in a corn tortilla with diced onions, cilantro, and freshly squeezed lime. Then again, sometimes I just eat them right out of the pot because it’s fried pork and I’m impatient. There is no right or wrong here, just enjoy!

fried pork pieces

 

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