The first thing I did was to go to Robsons Butchers and place an order for pork cheeks. I was going to travel so I needed to pre order them so that I could pick it up the following Saturday. The pork cheeks have short fibres and breaks down beautifully making for a rich sauce. When I arrived the following Saturday they were indeed waiting for me, thank you!

Some of the carnitas recipes suggest that you cure the meat but I didn’t have the time. At the butcher I also picked up a smoked ham hoc joint, shredded it would be perfect with the pork cheeks.

Carnitas with two cuts of pork, serves 4, oven 160C, preparation time about 30 minutes and about 2½ hr cooking time

• 1 smoked, un cooked ham hoc joint
• ½ kg pork cheeks
• 1 carrot
• 2 celery stalks
• 1 onion
• 4 garlic cloves
• 1 chilli
• 1 leek
• 2 bayleaves
• paprika
• lemon thyme
• 1 lemon
• 250 ml coca cola
• water to cover the meat
• flour for the pork cheeks
• ground white pepper
• salt & black pepper

–

• Hot sauce to taste

Cut off the skin from the ham hoc and rinse. Place in a pan with cold water and bring to a boil. Discard the water and do it again. This is to get rid of the impurities, the protein and juices cook out and coagulate forming a foam on the surface. If you blanche the meat the stock/cooking liquid will become clearer.

Once that is done cut the vegetables very fine. I kept the seeds in the chilli.

Trim and dust the pork cheeks in flour and pan fry in oil until they are browned on all sides.

Add them to the pan together with the vegetables. The veg will add flavour and texture to the dish. Most carnitas recipes did not include any, or as much veg but it made the dish slightly lighter, helping avoid the meat sweats as well as making the meat go a longer way.

Add the spices and the coca cola, then add water until the meat is covered. Place in the oven and let stand there for 2 hour

To go with it 

• Guacamole
• Soured cream
• 2 corn on the cob, boiled and the corn stripped
• spring onion, sliced
• cucumber
• tomato, cut up
• onion
• lettuce
• tortillas
• grated cheese

Prepare the veg and after 2 hours take the ham hoc out to let cool. It should be cooked through and falling off the bone, if not leave it longer in the oven. Let it cool.

Whilst the meat is cooling off mash the pork cheeks, it should now become a rich, meaty sauce. When the ham hoc is cooled strip the meat, remove any excess fat and shred the meat before adding it back to the pork cheeks.

I finished the carnitas on the stove top reducing it down a bit and let it thicken. I added some hot sauce to taste, not too much, just to add a warming note. It was now rich and meaty. I was glad it had the veg in there to make it lighter.

We ate it with lots of fresh vegetables.

I made tortilla baskets and the crispy bread was delicious with the soft and rich carnitas, the soft guacamole and the crisp, fresh veg.

I loved the smokiness that the smoked ham hoc added, the pork cheeks are just so delicious and what a dish, I will do it again and again! Anyone for tacos?

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Carnitas Recipes, Customer Reviews

Ok let’s dive right in. I was watching Food Network recently (I watch Food Network a lot as you know) and Chef Aarón Sanchez (he’s wonderful, I want to met him) was talking about traditional Mexican dishes and he mentioned carnitas. Carnitas, which literally means “little meats,” is a type of braised or roasted (often after first being fried) pork in Mexican cuisine. Sooooo yummy! So here is a delicious and simple carnitas recipes served as a little taco!

Carnitas

This recipe takes a while! But it is worth it in the end! Serve with plantain chips, and your favorite Cinco de Mayo drink!

via Simple Recipes

Ingredients

• 4 pounds boned pork shoulder, cut into large cubes (you want to try to remove as much fat as possible)
• 1 quart gluten free beef broth
• 2 cups chunky tomato salsa (I like it hot but not everyone does. You can always add heat using hot sauce)
• Water
• Salt
• 2 cups fresh tomato salsa (pico de gallo)
• 16-24 corn tortillas (make sure they are gluten free corn tortillas, some corn tortillas are not gluten free)
• Vegan butter (Earth Balance) just a little to soften the tortillas
• Grated lettuce
• Vinegar

1. In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste. You want your meat to taste good! That’s the most important part of the dish!
2. Preheat oven to 400ºF. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.
3. Heat the tortillas one-by-one either in a a hot skillet. Use a little butter or oil to help soften them. When air pockets form in the tortillas they are ready. Keep warm tortillas wrapped in a clean cloth towel for serving.
4. Dress your lettuce by lightly salting it and sprinkling it with vinegar. Set aside.
5. To serve, double up the tortillas and place a few spoonfuls of the carnitas on them. Top with salsa. Serve with grated lettuce.
6. To eat, remove half of the carnitas from one tortilla to another. Take one tortilla at a time with the carnitas and salsa, fold it over and enjoy. Or, keep them doubled up.

You can also serve the carnitas with beans, or grated cheese. Your choice! 

ENJOY!!

Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a sister of Alpha Delta Pi. She enjoy cupcakes,Broadway musicals, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.