Well, well, it’s the 10th of the month, which means we’re traveling the world for the Eat the World recipe challenge! With Cinco de Mayo just around the corner, we’re headed to one of my favorite destinations: Mexico!
Mexico is a favorite since Hubs and I honeymooned in Mexico and went back for our 10-year anniversary. Great memories and amazing food!
I make Mexican food (well, Tex-Mex at any rate) fairly often at home – taco Tuesday is frequently requested, as are homemade tortillas! I’ve also made food inspired by both trips (Honeymoon Tacos and Guacamole Skull).
I wanted to make something authentic that I hadn’t made before and I finally settled on Pork Carnitas. Now, I cannot truly attest to the authenticity of this particular recipe. As I researched, I found many recipes claiming to be authentic, all containing wildly different ingredients. So, is it one of those recipes where everyone has their own twist on the recipe or are some more authentic than others? I can’t say for certain. Eventually, I chose one and added one of two components from a couple others and called it a day.
Authentic? Probably not. Delicious? Oh yes.
It was one of those recipes that had me questioning why I don’t use my crock pot more often, because it’s so easy and makes a ton of food that’s amazing.
On the other hand, I was totally late for work that way because I way underestimated how long it would take me to prep that roast for the crockpot (and I had even juiced the oranges and limes the night before! AHHH!)
Prepping in the morning is probably the crux of why I fail to utilize the crockpot on a regular basis. Literally no one in my family is a morning person. We’re more the hit the snooze 5 times and run late type of people.
Oh well. All I do is highly recommend this recipe…just wake up early enough to prep it so you’re not late for work, ok?
Crispy Pork Carnitas
Adapted from Café Delites
1 (3-4 pound) boneless pork shoulder
1 large onion, cut into wedges
5 cloves garlic, smashed
1 jalapeño, diced
2 bay leaves
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon chili powder
Salt & pepper
2 oranges, juiced (about ¾ cup)
2 limes, juiced (about ¼ cup)
½ cup Mexican Coke
Place the onions, garlic, & jalapeño into the bottom of the crockpot. Place the pork shoulder on top and season liberally with salt and pepper, and sprinkle with the oregano, cumin, and chili powder. Pour the orange juice, lime juice, and coke over the pork. Cook on low for 8 hours or high for 4 hours.
Remove the meat and shred. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the pork and fry until crispy and deeply browned, flip and fry lightly, repeat with remaining meat. Drizzle a little of the cooking liquid over the crisped meat and serve.
Check out all the wonderful Mexican dishes prepared by fellow Eat the World members and share with #eattheworld.
Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
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