pork carnitas

If you’re not into crazy leave now. Just walk away. Go knit something. Because this is crazy.

It’s crazy on a few levels, the recipe will sound crazy, when you see it cooking it looks crazy, but great sack of potatoes, it freakin’ tastes crazy.  Crazy good!  It has to be one of the best things that has come out of my kitchen in a very, very long time.

Don’t be afraid either. Yes, it’s pork “boiled in oil”. Forget that though, just do it. This is not a food you’ll do once a week. Hell, not even once a month. But it’s a real treat and I encourage you to look past the health risks and doooo it!

MIND BLOWING CARNITAS

INGREDIENTS

5 lbs pork shoulder/butt
oil to cover about 3/4 of the pork-peanut, lard, canola
1 orange halved
8 cloves of garlic roughly chopped
1 large onion medium chopped
2 cinnamon sticks
1 bottle dark beer of your choice, cold
14 ounce can of sweetened condensed milk
2 tablespoon salt
2 tablespoon pepper
1 tablespoon cumin
1 jalapeño

DIRECTIONS

Depending on your hunk of meat, you may have to remove some fat. Or you can leave it, it will render off if you don’t. Cube the pork into 2 by 2″ chunks and place in a large bowl or zip top bag. Add 1 tablespoon salt and pepper and toss to coat.

Add oil to a large pot, about 1.5 to 2 inches of oil. Get your oil frying hot. Flick some water on it to check it. It’ll sizzle and sputter.
Add pork to the oil until golden brown on all sides. This may take a bit. As some pieces become golden, remove them and keep cookin’ the rest.

When all the meat is cooked, slowly add the beer and meat back to the pot. Squeeze your orange over the pot and add the rinds, along with the onion, garlic, cinnamon sticks, cumin, and additional 1 tablespoon salt and pepper.

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The beer will/should take the temperature down on the oil and slow it down considerably. Reduce your heat to simmer and cook for about 40 minutes, stirring every 10 minutes. After 40 minutes, this is optional, remove some of oil at your discretion.

Add the condensed milk and stir. It will look crazy. Crazy gross. But just let it ride. Keep stirring every 10 minutes until the meat is tender.  When you stick a fork in it and twist it, it should be tender.

You can either eat it now, or you can:

Remove the meat, and add a teaspoon of liquid you cooked it in to coat. Put it in a 400° oven and bake for 20 minutes. Then broil it on high until crisp. It will only take a couple of minutes so watch carefully!

Done! Serve with tortillas, salsa, avocado, whatever floats your boat.

I told you guys it would sound crazy. Condensed milk and pork. But I’m so serious, it will change your life. It also might give you a heart attack with all that oil, but hey! You only live once, right? And trust me, you want this before you go see the big dog in the sky.

Mind Blowing Carnitas! Simple ingredients, delicious results!Click To Tweet

**NOTE: For a quick sauce, roast 5 jalapeños, 5 roma tomatoes and 5 cloves of garlic. I do this on my grill. I just char them. Remove and put them in a small pot of water and bring to a boil. Simmer for 15-20 minutes. The skins should be almost falling off. Remove the skins if any remain. Add all veggies in a blender, 1 teaspoon of salt, splash of white vinegar, and add a 2 tablespoons of the water you boiled the veg in. Blend and you’re done! This goes really well with the carnitas. That mix of fresh and spicy with the savory slightly sweet pork, goodness!


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56 thoughts on “Pork Carnitas!”

    1. Thanks for hosting and I did share at Taco Tuesday.

      Tacos…it’s what my dreams are made of. Thanks for the invite!

    1. No, but that would put an extra “a” in crazy! Right on! I’ll try that next time. That, my friend, would take it to an entirely different level of goodness!

  1. I have to say I would have never guessed some of these ingredients. Thanks for joining us at Family Joy Blog linkup.

    1. The condensed milk just takes it to another level entirely.

      It has made me think of all the “not sweet” things I could put condensed milk in!

    1. Haha! If it makes you feel better, it’s not that big of a can but if you have to, just let someone else take over! Haha, that’s funny!

    1. Exactly Sarah James!
      I broke out my BIIIIGGG outdoor cast iron pot for this. Not because it was needed, just because it was special – I only break that thing out for special.

      I would never recommend this on a regular basis. Your health would never thank me, but it’s okay to get crazy once in a while!

  2. Whew, glad I’m okay with crazy because I hate knitting, lol! Seriously though, this sounds awesome! And yes, definitely crazy! But in a great way.

    1. Thank you for hosting April! I love to use beer in anything I can. Also love that alcoholic root beer too! It’s great to stew beef in!

    1. Fry nachos! I didn’t even think of that or any nachos for that matter. Gonna do that next time!

      Thanks for checking it out!

  3. This is how my friend makes them and they are sooooooo good! Much better than roasting and then crisping the carnitas under the broiler. Thanks for sharing this technique with us at Creatively Crafty #ccbg 🙂

  4. Your Carnitas look delicious, we will just love this recipe! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Miz Helen

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