Or, as I referred to it, Chipotle at Home. Because seriously, it smelled like Chipotle up in our house.
Before I get to the delicious parts of this meal,I want to start with a confession. For the first time in a while, I had difficulty working with a piece of meat. Not technical difficulty, though it wasn’t the easiest cut to butcher – an emotional/visceral response to what I was working with. David Lebovitz’s recipe called for a 4-5 pound boneless shoulder cut, but I opted to use a picnic shoulder since, well, that’s what we had on hand. The picnic shoulder is a fatty bone-in cut, so there was a considerable amount of cleaning necessary – and after all of that, a clearly articulated joint. I had to put down my knife for a second. Thank you again, Mr. Pig, for your happy brief life, and for the many delicious and nourishing meals you have provided for us.
After that, however, making the carnitas was easy as pie. Our four pound picnic shoulder yielded about 2 1/2 pounds of usable meat – at least for this recipe – so I tweaked the recipe a bit, and probably would make further adjustments for future preparations. First, the meat is browned in a bit of oil in a large heavy pot.
Remove the meat to a tray lined with paper towels to blot up the excess fat. Pour about a cup of water into the pot and scrape up the crusty bits of goodness from the bottom. Stir in the spices: chili powder, ground cumin, bay leaves, a couple of thinly sliced cloves of garlic, a cinnamon stick, and a diced dried chili or two. Add the pork back to the pot, and pour in enough water to cover the meat 2/3 of the way.
Braise uncovered in a 350 degree oven for about two hours, checking halfway. The original recipe called for 3 1/2 hours for 4-5 pounds of meat, so I roughly halved the time, and added more liquid after an hour as it was looking pretty dry. After two hours, the meat was cooked through and verging on dry but it wasn’t yet dinnertime, so I added another 1/4 cup water, turned the oven down to warm, and put the lid on to trap the moisture and heat.
Since there was no way that the three of us were going to eat 2 1/2 pounds of meat, I prepared several other components to fill out the meal and provide the fixings for several lunches worth of homemade “burrito bowls”. First, a couple of onions and a red pepper sweat slowly over low heat in a covered pan:
Second, an attempt at Chipotle’s cilantro lime rice, except that I had neither cilantro nor lime. Instead, we had white rice that was boiled, steamed, and tossed with minced green onion:
And finally the pièce de résistance:
Gloriously flavorful – if slightly dry – carnitas, which we devoured nestled in corn tortillas and topped with rice, veggies, salsa, and shredded Monterey Jack cheese. The 2 1/2 pounds of meat yielded enough for dinner for three plus four substantial lunch portions. We – OK, I – devoured the veggies, so we substituted corn in our subsequent lunches, along with the rest of the rice, shredded cheese (or crumbled City Goat), and salsa. This was the first of my 25 Recipes that really knocked it out of the park, and I can NOT wait to make this again.
Carnitas from David Lebovitz
Cilantro Lime Rice from Chipotle Fan