Thursday, January 3, 2013
Pork Carnitas with Garlic and Orange
My oldest went back to school after winter break today. Having school starting again on a Thursday is throwing off my whole schedule. I woke-up this morning sure that it was Monday, luckily by the time my son was at the bus stop I remembered that it was only a two-day school week. I think that my age is starting to show with my lack of memory skills (I'm not discussing what birthday I am celebrating this year, lets just say that I will be halfway between 30 and 40). Since my kids have both been home this week I have been making my dinner meals easy and child friendly. Earlier in the week I made a new recipe for Pork Carnitas with Garlic and Orange from the November 2012 issue of Food and Wine magazine.
This recipe has 8 ingredients. It takes 4 hours 45 minutes of total time, 45 minutes of which is active and makes 4 to 6 servings. I did have to make a few modifications to the recipe. The pork shoulder that I was able to find didn't have a large layer of fat. Due to this fact I had to add a small amount of stock to keep the pork moist in the oven. This also helped to keep the jalapenos from drying out. It was additionally helpful in making the pan sauce to add to the pulled pork at the end of the recipe. I served the carnitas with avocado and cilantro as suggested by the magazine photo. I followed the remainder of the recipe as written.
Be careful to watch the jalapenos in order that they don't burn. Since my pork shoulder was lower in fat it was neccessary to add the stock in order that the jalapenos did not burn. I would suggest following this step if you have the same problem. The roasted garlic was my favorite part of this recipe. It lent a delicious flavor to the pulled pork.
For the recipe go to Pork Carnitas with Garlic and Orange.