• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 6
    OK

    Cantina's Carnitas

    Carnitas are a staple in Mexican cuisine and hugely popular at our restaurants,” says Chef Tim Spinner.  “Our carnitas are packed with flavor and are extremely juicy.  People will be surprised at how easy this recipe is to execute and once they find out will probably eat carnitas on a regular basis.”

     

     

    Chef Tim Spinner is co-owner of Cantina Feliz in Fort Washington, PA, La Calaca Feliz and soon-to-open Taqueria Feliz, both in Philadelphia. A disciple of Jose Garces, he is known for his contemporary Mexican cuisine. 


    Ingredients
    For the Pork
    1
    3 to 5 pound pork butt (pork shoulder)
    1
    quart
    vegetable oil
    5
    cloves
    peeled garlic
    1/2
    spanish onion, chopped
    1
    cup
    evaporated milk
    6
    ounces
    beer
    1/2
    cup
    orange juice
    1/2
    cup
    Coca Cola
    1
    bay leaf
    3
    sprigs fresh thyme
    8
    whole allspice
    5
    cloves
    1
    tablespoon
    kosher salt
    10
    Black Peppercorns
    For the Salsa Verde
    2
    tablespoons
    white onion, rough chop
    8
    tomatillos, peeled and washed
    1
    jalapeño
    1
    clove
    fresh garlic
    1/2
    bunch fresh cilantro
    *
    salt, to taste
    For the Taco
    1/4
    Spanish onion, julienned and sliced
    1
    clove
    garlic, chopped
    1
    tablespoon
    Olive Oil
    2
    limes, fresh squeezed
    1/2
    bunch cilantro, chopped
    *
    tortillas (corn or flour)
    *
    salt, to taste
    Directions
    To make salsa: Combine white onion, tomatillo, jalapeno and garlic in a blender and puree until very smooth.
    Add cilantro and puree until very smooth and vibrant green.
    Refrigerate for up to 2 days.
    To make pork: Preheat oven to 300°F.
    Cut pork butt into 6 equal pieces.
    Place all ingredients together in an oven proof baking dish that is deep enough to fit all ingredients.
    Make sure that the pork butt is 3/4 of the way covered with all the ingredients.
    Cover with lid or aluminum foil.
    Cook for 3 hours.
    Remove pork from oven after 3 hours.
    Check the pork to make sure its tender. It should easily pull apart with a pair of tongs.
    Let pork cool down in the braising liquid for an hour.
    Remove from braising liquid and pull the pork apart with your hands, tongs or a fork.
    To prepare the taco: In a skillet over medium heat 1 pound of the cooked pork, julienne onions and garlic in 1 tablespoon olive oil for about 2 to 3 minutes.
    Squeeze the juice of 2 limes and fold in chopped cilantro.
    Season with salt.
    Heat the tortillas until warm on a skillet or microwave.
    Place cooked pork (carnitas) onto the tortilla. Top with salsa verde and serve.

    The base number of servings for this recipe is 6
    OK

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