For my birthday this week, I bought myself the long coveted 7.25 qt Le Creuset Doufeu in Cherry Red. I got a great deal on this pot from the Le Creuset outlet store at The Citadel. Store Manager, Frank was so very knowledgeable and helpful.
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| Carnitas |
I christened said vessel with a beautiful pork shoulder from Lindy & Grundy (www.lindyandgrundy.com). Butcher, Amelia Posada graciously shared her mother's recipe. Thank you Amelia, it was so nice to "meat" you! After gently bubbling away in a bath of fresh, organic lard, oranges, onions, garlic, bay, cumin and coriander seeds for about 4 hours, the most amazing carnitas emerged. Heaven!!!
Carnitas
- 1 large onion, cut in half
- 2 heads garlic, cut in half crosswise
- 1 bone-in pork shoulder or butt (4 to 5 pounds)
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 2 teaspoons dried oregano leaves
- 3 oranges cut in half
- 2 bay leaves
- lard
Heat enough lard to cover meat in a Le Creuset French oven. Add all ingredients to the pot. Gently squeeze oranges into pot before dropping them in. Do NOT cover. Bring contents to a boil and then turn down heat to simmer (keeping it at a gentle boil) until meat falls away from the bone (about 3 to 4 hours). Remove meat to a platter and preheat oven to 450°. Discard remaining ingredients and return the meat to the French oven. Place French oven uncovered in a 450° oven and bake until the pork is browned.
Shred the pork coarsely with two sturdy forks, discarding any fat. Heap ingredients into tortillas and serve.
Looks simply amazing!
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