Any time someone mentions the word “Autumn”, we have that Scooby Doo moment of “uuuhhhRRR?!?” While Tex-Mex might seem an odd way to celebrate the changing of the seasons, these carnitas lent themselves to the task so well that you’ll kick yourself for doubting us.
All that needed doing was to add some apple slaw and then tweak a traditional crema by adding a bit of pumpkin purée to it (I know, arrest us), and lo and behold, the flavors of Autumn.
These carnitas are so good, and so simple and perfect, it’s one of the rare occasions when Kyle has actually followed a recipe to the letter. We might just see Haley’s comet before that happens again. Served over lightly toasted corn tortillas, these lovelies are light and indulgent all at the same time. You can’t beat that, especially now that everyone is gearing up for heavier holiday fair in the coming weeks. Pair these with some cider, or a nice Mexican beer (Believe it or not, Corona qualifies as a gluten-free beer, regardless of whether or not you think it’s nice.) What better way to ease into cooler weather? Enjoy!
Carnitas perfect as is from Diana Kennedy, via Food52.
Apple Slaw adapted from The Food Matters Cookbook by Mark Bittman, via Cookie and Kate.
- Carnitas:
- 3 lb. pork shoulder, skin and bone removed
- Cold water to barely cover
- 2 tsp. kosher salt, or to taste
- Apple Slaw:
- ¼ cup olive oil
- 2 tsp.Dijon mustard
- 1 tbsp. honey
- 2 tbsp. apple cider vinegar
- 1 small purple cabbage, cored and sliced into small stripes (about 2 cups)
- 3 small organic Granny Smith apples, or other tart, crisp apple
- loose ½ cup chopped cilantro
- sea salt and pepper, to taste
- Chipotle Pumpkin Crema:
- ½ cup sour cream
- ¼ cup pumpkin puree
- 2 tsp. adobo sauce, from Chipotle peppers in adobo
- ½ tsp. apple cider vinegar
- To serve:
- Small corn tortillas
- A couple limes, cut into wedges
- Hot sauce
- For the Carnitas:
- Cut the meat, with the fat, into strips about 2 x ¾ inches. Barely cover the meat with water in a Dutch oven, add the salt, and bring it to a boil, uncovered.
- Lower the heat to medium-low (enough to maintain a simmer.) Let the meat continue simmering until all the liquid has evaporated -- about 1 hour and a half, depending on the shape of your pot (Ours had evaporated within 1 hour 10 minutes).By this time the meat should be cooked through but not falling apart.
- Lower the heat a little more and continue cooking the meat until all the fat has rendered out of it. Keep turning the meat until it is lightly browned all over -- about 1 hour and 10 minutes (Ours took about 45 minutes before it was browned).
- For the Apple Slaw:
- In a large bowl, whisk together the olive oil, mustard, honey and apple cider vinegar..
- Toss the chopped cabbage and apple into the bowl with the dressing. Add salt and pepper, to taste.
- Cover and chill in the fridge for an hour. Mix in the chopped cilantro right before serving.
- For the Chipotle Pumpkin Crema:
- Whisk all ingredients together in a small bowl. Refrigerate until ready to use.
- To serve:
- Spoon a few pieces of pork onto each tortilla. Top with apple slaw and crema.
- Garnish with a squeeze of fresh lime juice and hot sauce (if desired).
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