Updated: Apr 27
Here is my version of carnitas, it is sort of a Mexican/ French version.
4 lbs pork loin cut into two-inch cubes
1/2 lb of bacon
2 medium onions large chopped
4 stalks of celery chopped into 3-inch pieces
2 red peppers cut into strips
1 cup of dried apricots
1 large orange, cut into quarters
6 whole cloves of garlic
2 teaspoon cumin seeds
2 teaspoons dried thyme
2 teaspoon dried oregano
2 dried bay leaves
Salsa of choice
Fresh Veggies of Choice for toppings
In a large ceramic bowl place pork and set aside.
In a skillet of high heat place all the dried spices and seeds, heat for about a minute. Remove from heat and either grind in a coffee grinder or the old fashion way in a mortar and pestle. Sprinkle over the pork with the salt and toss. Make sure all the pork has been covered by the spices. Cover and let sit for at least 2 hours, the longer the better.
In a large deep skillet or dutch oven render off the bacon. Remove once crisp: the bacon is now done with its task and you can save it the crisp bacon for another dish. Now you need about a cup of fat remaining in the pan. If you are a little shy make it up with butter. Now add the pork, onions, garlic, celery, pepper, apricots, and oranges to the skillet. Brown the pork on all sides. then reduce the heat to low and cover and simmer for about an hour and a half. 45 minutes in remove the garlic, celery, pepper, and onions.
Now uncover, remove the oranges and apricots and cook until the meat crisps up and the juices are gone. Do not overcook, you just want the outer edges crisp and the center of the meat tender.
Serve tortillas and with your salsa of choice. I like to add some freshly sliced onions and fresh cilantro to the corn tortillas as well.