Carnitas

In the food forum that I belong to (eGullet.com), there's a thread there called "Carnitas". Carnitas are mexican fare, seasoned meat that has been boiled down to tender goodness and then fried in their own fat. Some caramelize them with brown sugar but I prefer the boiling down and then frying.

Jai really loves this mexican dish. He prefers eating it with rice. The usual way to serve it is shredded and layered in tacos. Or as part of an mexican plate with guacamole on the side.



Here's how to make carnitas.

Carnitas

Ingredients:
1 kilo pork shoulder with fat, cut into 1 inch cubes
1 orange, juiced
1 lime, juiced
1/2 tbsp vinegar
1 tsp. oregano
2 bay leaves
1/2 cup onions, minced
2 cloves of garlic, minced
chiles (either chopped or dry or powdered optional)
1 tsp. cumin
salt & pepper

1. Get your pork shoulder cubes (they should have some fat on them because you will need some fat to eventually fry your carnitas. Some people even add a little lard if your roast is particularly lean.) Place in Dutch oven. (You can use a large saucepan, but remember that you will eventually be frying them, or putting them under the broiler, or doing something else to crisp them, so you need a large surface area.)
2. Add all your spices and enough water just to cover all the meat. Simmer, partially covered, till all water is gone and meat starts frying in its own rendered fat. Reduce heat and fry, stirring frequently, till pieces are evenly browned.
3. Drain your browned pieces and shred or serve them as is.