!Carnitas Delicioso!

Carnitas are a traditional Mexican dish enjoyed all throughout Mexico and beyond. There are some disagreements about where the dish actually originated in Mexico, but there is no dispute about them being Mexican or being delicious. However, most accounts point to Michoacá as the birth place of carnitas, by Hernán Cortés, who was a soldier serving Diego Velázquez in 1511. Cortes was sent to explore the Yucatan Peninsula of Mexico. The Spanish brought pigs to Mexico, since pork is a staple in Spanish foods, and the Mexicans were marvelled observers of that strange and chubby animal, that seemed to be in a coma, always asleep (cochi in Nahuatl.) That is how the Spanish pig received its new Mexican name cochino – the one that sleeps.

Unlike tacos or beans, carnitas wasn’t part of the diet of ancient Mexicans. The reason is that pork was brought to Mexico by the Spanish colonialists only in the 16^th century. However, it didn’t take long for this new type of meat to earn its place on the tables of Mexicans of all backgrounds. In short, more than a food, carnitas was a form of community bonding until not so long ago. Mexicans love their carnitas so much, that it has become an important part of other dishes, particularly tortas ahogadas, or drowned tortas, a typical delicacy in the state of Jalisco. 

Mexican food, like its people, is a blend of native and European influences.  This is different from the United States, where native American culture has always remained quite distinct from mainstream American culture. In Mexico, the two have blended together to create something new.  This blended culture is called “mestizo,” and it can be seen in the food of Mexico as well as in its people.  

A Carnitas taco, topped with guacamole and pico de gallo, is an edible example of mestizo culture at work.  Corn tortillas, avocado, tomatoes, lime and chiles are ancient native foods, while pork (and the cilantro in the toppings) arrived with the Spaniards. Put it all together, and it’s authentically Mexican – a delicious blend of both worlds. Carnitas are made from pork that has been slow cooked with oranges and/or limes or apples to give them flavor and to tenderize the meat. The word “carnitas” means little meats. 

As you have all probably figured long ago, I LOVE good Mexican and Spanish food. Always have, and I love to cook both as well. When had our recent Christmas party, carnitas were on the menu, with all of the traditional fixin’s served with them. Pickled Onions. 

I made my carnitas with some smoked pork that Larry smoked and we put in the freezer. Then I pulled it out, shredded it and slow cooked it some more for about 5 hours at a low heat before serving.

Carnitas

3-3 1/2 lbs pork loin or shoulder

2 cups orange juice

1-2 orange slices, optional

1 TBSP orange or citrus seasoning

2 tsp cumin

2 tsp cayenne pepper, or to taste

1-2 TBSP garlic

1 tsp marjoram

1 tsp thyme

1 onion, sliced very thin

salt to taste

1 bunch cilantro

Place all the ingredients together in a slow cooker, cover and set at a medium setting. Cook for about 5-7 hours, stirring occasionally. My pork was already cooked when I started, but I wanted to cook it more and tenderize it more, so I set my slow cooker at a low temperature and cooked it for about 5 hours before serving it. I also shredded mine first, since it was already cooked. If you are just cooking it once, shred it after it is completely cooked and has cooled enough to work with.

When the carnitas are ready to serve, serve them with tortillas, either corn or flour, pico de gallo, pickled onions, guacamole, cheese and sour cream, or any combination thereof. I guarantee you will love this. Carnitas are traditionally made with pork, however, you can do the same thing with chicken too.

!Defruitas! Enjoy. Tengamos un gran dia y hagamos que todos los dias sean grandiosos or have a great day and make everyday great. Stay safe and stay well. Merry Christmas, Happy Chanukkah and Happy Holidays. ’Til next time.