Tuesday Tailgate Treat: CARNITAS!

Carnitas!

Serves 10-15 people

1 whole boneless pork shoulder – about 8-9 lbs.

¼ c. fresh lime juice

kosher salt

4-5 bay leaves

zest of an orange, removed in strips with a vegetable peeler

6 cloves garlic, peeled and crushed

lard (Manteca brand found at Latino specialty markets) – about 7 lbs.

1. Cut the pork into 3-inch chunks and place in a large container;
2. Pour the lime juice and a generous amount of salt over the pork; stir and distribute well; refrigerate overnight;
3. To cook the carnitas, melt the lard in a large pot over medium heat; add the pieces of pork to the lard, making sure not to bring any of the juices from the marinade;
4. Simmer the pork gently, uncovered, for about 2 hours – until fork tender;
5. Raise the heat to medium-high and let the pork fry in the lard, until a crispy brown exterior forms;
6. Remove the pork from the lard and let cool; using two forks or your hands, shred the meat; hold warm while you make the tortillas;

 

 

Corn Tortillas

Makes about 15

1 ¾ c. masa harina

1 cup plus 2 tablespoons hot tap water

1. Measure the masa harina into a bowl and add the water;
2. Knead with your hands until thoroughly combined; cover and let stand 15 minutes;
3. You can set up a cast iron pan on your grill or you can grill the tortillas; preheat grill to medium-high heat;
4. Squeeze the dough – if it’s stiff, knead in a little water – 1 or 2 teaspoons at a time until the dough feels like soft cookie dough; divide into 15 balls and cover with plastic wrap;
5. Cut 2 squares of a Ziploc bag 1 inch larger than your tortilla press; open the press and lay one piece of plastic down; lay a ball of dough in the center and gently mash it with your hands; top the dough with a second piece of plastic and close the press; flatten the dough into 1/8-inch thick tortilla;
6. The tortillas, at this point, can go on the grill – about 30 seconds per side; remove and stack them in a towel to stay warm;

Fresh Tomato Salsa (Pico de Gallo)

Makes 2 cups

¾ lb. tomatoes, seeded and finely diced

1/3 c. cilantro, chopped

¼ c. white onion, finely chopped

1 jalapeno, finely chopped

1 T. freshly squeezed lime juice

1 t. kosher salt

 

Mix all ingredients together in a bowl; season to taste with additional chile, lime juice, and salt;

 

 

Fresh Tomatillo Salsa with Avocado

Makes 2 cups

½ lb. tomatillos, husked, rinsed and coarsely chopped

½ c. cilantro, chopped

2 jalapenos with seeds, chopped

2 T. white onion, finely chopped

1 large garlic clove, peeled

1 ½ t. kosher salt

1 large avocado, halved and pitted

½ c. water

 

Put all ingredients into the blender and blend until smooth; season to taste with additional chile and salt;