Carnitas with all the fixings!
2 lbs. pork shoulder or pork country ribs, cut into 2-3 inch pieces
1/2 tsp. salt
Zest of lime (green part only)
In large, heavy pot, cover the pork with cold water by 1/2-inch, add salt and lime zest. Place over medium heat and simmer for 40 minutes, partially covered. Stir and turn the meat occasionally.
Uncover the pot, increase heat to medium-high and bring water to a boil. Continue boiling until the water is completely evaporated, about 30 minutes. When you hear the meat beginning to fry in its own rendered fat, reduce the heat to medium-low. Using tongs, turn the meat frequently as it browns. The meat is done when it is well-browned and crisp on the outside, yet still moist in the middle, about 30 minutes.
Remove and drain on paper towels. Cut or tear into bite-sized pieces. Sprinkle with coarse sea salt.
Note: This great recipe doesn't require the usual carnitas cooking method (which is frying it in lard).
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