Pork Carnitas
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
3 lb boneless pork shoulder or pork butt, cut into 2-inch cubes
1 cup pineapple juice
1/2 cup lime juice
5 cloves garlic, minced
2 jalapenos, seeded and diced
1 tablespoon cumin
2 teaspoons kosher salt
About 2 1/2 cups hot water
tacos:
corn tortillas
cilantro
onion
lime wedges
Jalapeno Tabasco Sauce
Instructions:
Yield: serves 6-8 people
Place the pork in a large heavy bottomed pot. Add the pineapple juice, lime juice, garlic, jalapenos, cumin, salt and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Don’t touch the meat.
After two hours, increase the heat to medium-high heat and occasionally stir and turn the pork, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the pork fat.
Let it sizzle in this fat long enough to brown at the edges, turning pieces gently, only as needed. The more you stir, the more the meat will fall apart and shred.
When pork has browned and most of the fat has cooked off, it’s ready! Adjust seasonings to taste and serve on warmed tortillas with fixings.
From thenovicechefblog.com