I’ve always equated carnitas to slow-cooked, and therefore, too super frickin’ hard to do. But when a friend of mine linked me this recipe, I decided it looked too easy not to try.
Is it weird that I like the feel of raw meat? I love rubbing spices and shit into my meats. I didn’t have cumin and was hesitant about buying a bag of it when I don’t usually cook with it, so I substituted by using a Jamaican jerk rub. I also added more paprika and chili powder than the original recipe calls for, because we like things pretty spicy here.
After 3 hours in the oven, the pork was actually crispy enough that I didn’t need to slide it back in under the broiler. Maybe I didn’t use enough liquid or something. Either way, it was tender enough that I was able to floff it up with a spoon. A SPOON. Mmm, I like my meats like I like my friends: completely submissive. (*hides from friends*)
Since Mike and I trying to cut down on carbs, we skipped the tortillas and instead served the carnitas in lettuce cups. I think I actually prefer it this way. The lettuce balanced out the spiciness of the carnitas and added so much freshness to it. It was the perfect summer food. In the winter I might make this again and floff it to simmer in a broth, maybe with beans. Hmmm. Definitely a keeper.