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Ingredients
- 2 lb Pork butt w/fat, (fat rules to quote Emeril!) cut into 1 1/2" cubes
- 2 c. Water
- 3 Tbsp. Chile Caribe
- 1 1/2 tsp Kosher salt
- 5 x Cloves garlic, roasted, peeled, and minced
- 1/2 c. Minced onion
- 2 x Cloves
- 1 tsp Anise seed
- 1 stk canela, (or possibly cinnamon)
- 1 Tbsp. Mexican Oregano
Directions
- Carnitas has a wonderful flavor. The unique style of cooking creates a flavor which can't be duplicated any other way. This meat is good to make tamales and is also wonderful in wraps!
- Place pork, water, Chile Caribe, salt, garlic, and onion in a heavy pot.
- (COPPER is the best like the one for making candy in) Bring to a slow simmer
- Roast spices and oregano in a dry saucepan over medium heat till fragrant, you know when you start sneezing!
- Add in this to the pork and simmer on low for 1 1/2 to 2 hrs till tender.
- Increase the heat till all liquid is gone. Reduce heat a little and continue cooking and stirring till the cubes of meat are a rich mahogany brown.
- Let the Carnitas cold.
- Make tamales!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 574g | |
| Calories 68 | |
| Calories from Fat 8 | 12% |
| Total Fat 0.98g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3515mg | 146% |
| Potassium 250mg | 7% |
| Total Carbs 14.63g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.33g | 2% |
| Protein 2.38g | 4% |
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