Cut it in half.
Give Mr. Hawthorne one piece
and I'll take the other
and we'll see what happens.
Mr. Hawthorne sliced his half into chunks,
covered the meat with water,
added salt and pepper,
and a tablespoon or so of Mr. Stubb's Hickory Smoke.
Simmer until the meat falls apart.
Add your favorite barbecue sauce.
Toss to coat.
I'm making carnitas.
Literally "little meats,"
carnitas are traditionally made in a copper pot
and fried in lard.
leaving the fat on.
I'm seasoning with orange juice, lemon juice, lime juice,
garlic, and cumin.
Then I'm adding enough water to barely cover the meat.
Bring the pot to a boil,
then turn heat to low
and simmer uncovered for 2 hours.
Do not touch the meat.
After 2 hours,
turn the heat to medium-high
and cook about 45 minutes more,
stirring occasionally, until all the liquid has evaporated
and the pork fat has been rendered.
The rendered pork fat browns and crisps the outside,
leaving succulent, tender meat inside.
a tablespoon of cumin,
and the juice and zest of a lime, lemon, and orange.
Garlic and cumin in.
Bare-simmer for 2 hours.
emanating from Nana's kitchen.
turn heat to medium-high
and let the fat render,
giving you crispy, caramelized pork.
About 45 minutes.