-
1
It does not get any better than slow-roasted carnitas.
-
2
This recipe differs slightly from what may be served in Old Mexico.
-
3
Traditional carnitas are cooked in lard, pulled from the oil, chopped, and served directly in tacos and such.
-
4
This versatile dish is one of our most requested at Salsa Brava.
-
5
It can be served in tacos, burritos, omelets, or just about anything else you can imagine.
-
6
We use free-range pork-no hormones, no antibiotics.
-
7
Our choice for cut of meat is the pork butt.
-
8
(Not to be confused with the actual pig's butt.)
-
9
The pork butt is actually a shoulder cut, and it can be purchased with bone-in or out.
-
10
The bone found in the butt is the clavicle, and any butcher can remove it, if preferred.
-
11
Sprinkle the pork with the seasoned salt.
-
12
Preheat the oven to 350 degrees F.
-
13
Put a roasting grate at the bottom of a roasting pan and pour 1 cup of water into the bottom of the pan along with the liquid smoke.
-
14
Arrange the pork on the grate and top with the onion and garlic.
-
15
Cover the pan with a lid or aluminum foil.
-
16
Bake for 2 hours, then remove the cover and bake until the pork is fork tender, about 1 more hour.
-
17
When cooked through, transfer the pork to a large bowl.
-
18
Shred the meat and stir in the pan juices.
-
19
Serve with warm tortillas or use when making tacos, tamales, etc.
-
20
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
21
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
