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Traditional Mexican Carnitas




Source of Recipe


Suzanne Somers Daily Recipe


Recipe Introduction


Traditional Mexican Carnitas

PROTEINS/FATS AND VEGGIES; LEVEL ONE

SERVES 6


Because I live in Southern California, my cooking has been greatly influenced by Mexican cuisine. This recipe is normally served with corn tortillas, but I like to pile the crispy cooked pork into iceberg lettuce cups with lots of salsa.



List of Ingredients






1 piece pork shoulder (3 pounds) skinned and boned
2 teaspoons salt
1 head iceberg lettuce
Spicy Tomato Salsa (or a prepared version)
1 container (16 ounces) sour cream


Recipe





Cut the pork with the fat into strips about 2 3/4 inches thick. Place the strips in a large, shallow skillet and sprinkle with the salt. Barely cover with cold water and bring to a boil, uncovered. Lower the heat to medium and let the meat continue cooking briskly until all the liquid has evaporated—by this time it should be cooked through, but not falling apart. Turn the heat down to medium low and continue cooking until all the fat has rendered out of the pork. The pork will begin to brown in its own juices. Keep turning until it is browned all over, about 70 minutes. The pork is done when it is a little crispy and shredding into pieces. Remove the iceberg leaves from the head in whole pieces. Rinse and dry. Place a spoonful of meat in each lettuce leaf. Serve with salsa and sour cream. Fold up like a taco and enjoy.