Double-Pork Carnitas Recipe

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Double-Pork Carnitas Recipe
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'It's always carnitas time' -our slogan if we quit our jobs and opened a roadside carnitas joint.

AnonymousWow. Just wow. Such incredible contrast of crunch and tender meat. Very simple to make as most of the cooking time is hands-off. I was able to find a pork shoulder with a very considerable fat cap that I used instead of belly and it came out wonderful.These are the simplest carnitas, but they are so good. I substituted no sodium creole seasoning for salt and half package of bacon for pork belly, and added a pinch of cumin and 2 Bay leaves.

from any Stout! 2) low and slow in the oven! 325 degrees about 3-1/2 hrs or till tender when pierced with a fork .This was excellent. Everybody couldn’t get enough of it. I did the 2nd part in a cast iron pan over charcoal and the crispy little bits were absolutely like little bits of crispy heaven.Exceeded my expectations. Did the recipe but stopped at brazing. Let it cool and then bagged it up in 12 oz portions in a zip lock bag and froze it.

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