Imagine a prepared meat that is so good — so succulent — that it’s difficult to avoid filling up on it before you add it to a dish. In it’s most popular authentic state, this meat really isn’t even seasoned. I’m talking carnitas here, and if you’ve ever had them, my description has definitely conjured up a memory or two.

Carnitas translates from Spanish to English as “little meats.” And if you order it in an authentic Mexican restaurant, that meat will be pork.

I involved myself in a social media conversation recently on the subject of carnitas. The author of the original post essentially told people to stop cooking pork pieces in Coca Cola and calling it carnitas. I agreed, but also acknowledged that my preparation of the classic dish isn’t exactly authentic. Then, I consulted the Mexican section of my 300-plus cookbook collection. As it turns out, we were both right — and wrong about the proper preparation of carnitas.

The popular “Mexican” Carnitas
If you live in the southwestern section of the U.S., the carnitas you’ll eat at a Mexican restaurant have been lightly seasoned and deep-fried little chunks of pork. They are commonly served on a double-stack of soft corn tortillas with a variety of accoutrements. My bride bought me a spot in a Mexican food cooking class for Christmas several years ago and we made carnitas. First, we cubed the pork. Then we salted and peppered it. Then we deep-fried it in hot lard (rendered pork fat). It was divine … and authentic — at least as far as residents of Michoacán are concerned.

The real deal
The Mexican state of Michoacán sits not too far southwest of Mexico City and a few hours southeast of the resort city of Puerto Vallarta, on the Pacific Coast. Here, carnitas are little bites of pork that have been deep fried, with very little seasoning (Bay leaf, Thyme and Marjoram) … pretty much the same way we get them here. But there are plenty of other authentic Mexican versions that include cooking the pork bits in Coke, orange juice and other color- and flavor-inducing concoctions. Some Mexican specialties also use different meats — beef, veal and lamb.

So what’s real? Well, technically, carnitas (by definition) only have to be “little meats.” Some versions are deep-fried, while others are braised. The common seasoning depends on where you are. And after my research, I’m relieved to be able to inform you that my version is just as authentic as the versions floating around south of the border — and a bit lighter than those “little meats” that are prepared in the deep fryer.

Pork Carnitas

Pork Carnitas — Succulent ‘little bites.’ Delicious on everything from tacos to tortas.

1 – 7-8lb Pork butt, boned w/ most of fat removed, cut into 2-3 inch cubes
1 – Medium onion, quartered
1 – Orange, quartered
1 – Lime, quartered
1 – Cilantro bunch, rinsed
3 – Guajillo chiles, stemmed w/ seeds removed (or 2 TB chile powder)
1 TB – Dried Oregano (preferably Mexican Oregano)
1 TB – Kosher salt

Pressure Cooker Method
Place pork in pressure cooker with 1 cup water. Squeeze orange and lime juice over pork and add fruit to the contents. Add remaining ingredients. Cook at 10-13 lbs. pressure (or automatic for electric versions) for 25 minutes. Allow pressure to release naturally.

Slow-cooker Method
Place pork in slow cooker with 1 cup water. Squeeze orange and lime juice over pork and add fruit to the contents. Add remaining ingredients. Cook on low setting for about 8 hours.

Dutch oven Method
Place pork in Dutch oven with 1 cup water (you might need an additional cup). Squeeze orange and lime juice over pork and add fruit to the contents. Add remaining ingredients. Braise, covered, for about 3 hours.

Complete the cooking — all methods
Set oven to Broil. With a slotted spoon, remove pieces of pork and place on a rimmed baking sheet. Brush pork liberally with some of the remaining cooking liquid. Place in oven for 5-7 minutes (you’re looking for crispy browned edges on the meat, with the liquid totally evaporated). Remove from oven and flip pork pieces. Brush liberally (again) with cooking liquid. Place under broiler for another 3-5 minutes.

Serve on warm soft corn tortillas with:

• Fresh cilantro
• Salsa (green or red)
• Avocado slices -or- prepared guacamole
• Chopped onions
• Cabbage -or- lettuce
• Lemon -or- Lime juice

Or, use as an ingredient in burritos, tamales, chimichangas or as a tostada topper.

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Read the original on: The Unorthodox Epicure