Carnitas - recipes

Here is a great recipe from the Slow Carb cookbook from Tim Ferriss. We liked it because of the lime, garlic and cumin.

Carnitas or Garlic Pulled Pork

1 pork shoulder cut (butt or picnic), weighing 3–4 lbs
1–2 Tbsp. kosher salt (I would use closer to 1 Tbsp)
½ tsp. cumin
1 tsp. of black pepper
1–2 Tbsp. of granulated garlic or garlic powder

Optional: 6 fresh garlic cloves, peeled (use this!)

Juice of one lime
2 onions
1 bay leaf

ACTIVE COOKING TIME: 10-15 minutes

TOTAL TIME (START TO FINISH): 4 to 5 hours, including 30 minutes for marinade


DIRECTIONS:

1. Mix together salt, cumin, black pepper and granulated garlic. Juice the lime over the

seasonings and rub the mixture all over the pork. If you love garlic as much as Pat

does, you might want to use fresh garlic, too.

2. Optional: use a knife to slice six thin cuts in the pork and push each clove securely

inside each cut. You don’t want the fresh garlic to fall out and touch the cooking

vessel or it will burn and affect the flavor of the meat.

3. The meat should marinate out of refrigeration for a half hour before you put it in the

oven. This ensures that it will cook evenly throughout. If you want to let the meat

marinate in the rub longer than this, put it in the fridge for an hour or even overnight.

4. When you’re ready to cook, preheat the oven to 250°F. Place the roast in a pan with

one sliced onion and a bay leaf. Cover and roast for three to four hours, or until the

middle of the roast reads about 190° and falls apart easily when pulled with a fork.

5. Let the roast rest for twenty minutes or so, then uncover. You’ll notice a lot of liquid

at the bottom. Use it as a sauce for the meat, which you will now viciously attack

with two forks. It’ll fall apart pretty readily, and you’ll get the idea of the shredding

method after a couple of pulls.

SERVINGS: 6-8