I made that!

Dear Pork, I am in love with you.

Posted in All Things Pork, I Like Salt Too by brandi on June 28, 2009

Dear Pork, 

You did it again. Just when I think I’m (almost) ready to be a vegetarian, you inspire me. It was a day not made for cooking. Sunny and hot (like actually hot!), I had to spend the day at the beach, burning to a crisp. I returned home red and tender, not far from resembling a piece of jerky, and didn’t really look forward to turning on the stove. But there you were, so pink and porky. I didn’t want to slice you up.

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But I had guests arriving. And I wanted tacos. Carnitas tacos. So into a pot you went, with some orange juice, orange peels, mexican coke, water and garlic.

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You boiled for a while as I thought up ways to serve you. First we needed tortillas. Props to Pantea for dominating the tortilla press. Tortillas for 11 is no small task. But for you, pork, anything.

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She made a lovely stack.

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And there was a watermelon chilling on the counter, so we made agua fresca.

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And then we caramelized some onions.

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And marinated some radishes in lime juice and pepper.

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And you just kept boiling.

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While we roasted some tomatillos for salsa roja. For YOU, pork. You.

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And then you did the most amazing thing. All the water evaporated, and you were frying in your own fat. It was so beautiful. I almost wept with love.

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But it was 10.30 and the guests were getting crazed. So I started frying up those fresh tortillas.

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And when you were nice and caramelized, we all stared for a while, admiring your loveliness.

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And then I ate you. I’ve never felt so close to a pig before.

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Yours forever, 

Brandi

 

CARNITAS RECIPE :

4 pounds pork shoulder, with fat intact

2 cups water

1 1/2 cups fresh squeezed orange juice

3/4 cup mexican coke (has real sugar not corn syrup)

5 garlic cloves, peeled

2 teaspoons fine sea salt

several orange peels

 

– Cut pork into 2-3 inch chunks. Combine everything in a large pot and bring to boil. Reduce heat, cover, and simmer until pork is tender and fat is liquifying, stirring occasionally, about 2 hours, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.

– Uncover and boil pork mixture until the water evaporates and meat browns and begins to get crisp, stirring often.

– Cool meat slightly. Pull meat into bite sized chunks if necessary.

– Eat yourself silly.