Janie Flores

Archive for January, 2015|Monthly archive page

Abuela de Miami makes Carnitas al Horno!

In About on January 18, 2015 at 1:19 pm
Abuela De Miami's Carnitas al horno #SabiosdelSabor #PorkTeInspira

Abuela De Miami’s Carnitas al horno #SabiosdelSabor #PorkTeInspira

Carnitas al horno #SabiosDelSabor #PorkTeInspira

Carnitas al horno #SabiosDelSabor #PorkTeInspira

Abuela de Miami Makes Carnitas al horno!
#SabiosDelSabor #PorkTeInspira

Abuela de Miami had to get in on the #PorkTeInspira #SabiosDelSabor contest by sharing a picture of a favorite pork dish: Carnitas al Horno! #AbueloDeMiami loves tacos de carnitas, but I want to keep them as healthy as possible for him so I skip the traditional frying method and I roast the pork shoulder instead. Although using the roasting method takes longer, the preparation is easier and more importantly most of the fat is rendered out. I save the rendered fat and use it to prepare refried beans or other recipes that call for tasty fat! Here is the recipe:

Carnitas Al Horno

Ingredients
3 – 4 pounds of #Pork shoulder cut into four or five large chunks
4 Tablespoons Goya Adobo Sin Pimienta (Adobo without pepper)
2 Tablespoons olive oil
5 Cloves of garlic
1 Onion Sliced
½ Orange – juiced
Corn tortillas
Coarsely chopped cilantro
Coarsely chopped onions
Lime wedges
Salsa

Preparation
1. Preheat oven to 375º
2. Season the pork pieces with Goya Adobo, which you can find in the Hispanic section of your supermarket. If not then make a spice blend with a base of salt and garlic powder. Get creative!
3. Add olive oil to a Dutch oven (deep pan with lid that goes from stove to oven) and heat to medium high heat on the stove
4. Add the pork sections and sear on all sides. This should take about 10 minutes. Turn off burner
5. Add the garlic, onion and pour the orange juice over the meat. Add the orange peel if you like
6. Cover the Dutch oven with foil and then place the lid on the pan
7. Place the Dutch oven in the oven at 375º for an hour, then lower the temperature to 240º for two hours
8. After three hours remove the pan from the oven and gently take the meat out of the pan and place it on a plate to rest and drain for twenty minutes. Pull apart meat to assemble tacos
9. Warm up corn tortillas and assemble the tacos adding cilantro and onions; sprinkle with lime and add your salsa
10. EAT!

Mexicans only place onions, cilantro and salsa on our tacos de carnitas because we expect the flavor of the meat to be so delicious and succulent that we don’t want anything to cover it up! I typically serve the tacos with Mexican coleslaw (shredded cabbage, cucumber, onion, cilantro, salt, lime juice) on the side. The acidity of the salad helps cut through the richness of the meat. You can add toppings to your liking and serve with your favorite side dish.

Thank you to Latina Mom Bloggers for letting us know about this contest. Get in on the fun and share a picture of your favorite pork recipe using the hashtag #SabiosDelSabor on Twitter, Facebook or Instagram for a chance to win a VIP getaway for two to Miami! Go to http://www.porkteinspira.com/dalailomo for more information.

And if you try my recipe let me know how it comes out!

Love,
Abuela de Miami

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