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Recipes

http://www.gringobandito.com
 Photo-carnitas-diablo_cropped

Blag the Ripper's Carnitas Diablo

What you'll need:
  • 4 pounds pork shoulder (let's call it pork butt)
  • 2 cups (or more) water
  • 1 1/2 cups fresh orange juice
  • 2 teaspoons fine sea salt
  • 1 teaspoon grated orange peel
  • 1/4 teaspoon cumin
  • 2 garlic cloves, peeled
  • 3 tbs. Gringo Bandito Hot Sauce
  • 1/4 cup brandy (optional)
  • Warm corn tortillas
  • White Onions, Cilantro, Limes, Avocado

What you'll need to do:
  1. Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork. Combine pork, reserved fat, 2 cups water, and next 6 ingredients in dutch oven. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged. I usually hate garlic, but most of this disappears into the overall succulence here.
  2. Uncover; boil pork mixture until liquid is reduced by half, about 10 minutes. Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes. Cool meat slightly. Discard any loose pieces of fat. Tear meat into strips; return to skillet. (Can be made 1 day ahead. Cover and chill.)
  3. Add 2 tablespoons water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more salt, if desired. Transfer to bowl. Serve with warm tortillas, white onions, cilantro, avacado and lime.

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