, ,


I mean, do I really have to say much more? Oh yeah, that these here carnitas aren’t loaded with copious amounts of grease so one may actually eat them and proceed with normal day activities (as opposed to fat/carb coma that typically accompanies eating Mexican food.)

And perhaps you’d like to know for about 4-6 servings, you can whip these up in about 3 hours, no need for slow all day cooking to get the slow day flavor.

Thanks to some chipotle with adobe and bay leaves. They pretty much do all the work. Cumin too.

Seasoned meat is seared to a crisp in a large dutch oven.

Deglazed with some stock.

Just enough to cover the meat. Top off with the excess fat your butcher so kindly sectioned away for you when he trimmed the meat. I know you wanted to do it all on your own but they are just sooo good at it, how dare one deprive him of perfecting his craft.

When it’s all said and done, here’s the cooked meat. Let it rest while the juices settle in and the carnitas stock is reducing in the pan.

Then give it a nice little pull. There should be little to no resistance, if not, return to pan, cover and continue cooking until it pullllls real nice and easy.

Onto the assembly line.

The perfect bite.

Three for me please!

With a little squeeze of lime. Ahhhh, taco heaven!

Now I know pork isn’t the definition of health, but if you are lucky enough to be able to eat humanely raised pigs, it’s all good. Besides, when this kind of grub rolls around I remind myself of a wonderful little word called moderation. 😉

Moderation means I can enjoy these cutting-back-on-the-fat carnitas and not feel a hint of guilt!

Give it a go, I can give these a personal guarantee to be some dank carnitas, you can’t lose!



cutting-back-on-the-fat carnitas inspired by this recipe from SkinnyTaste

makes about 4-6 servings

2.5 lb pork butt, lean, with cut of fat set aside

2-3 Tbsp extra virgin olive oil

6-8 cloves garlic

1-2 Tbsp dry adobo seasoning

1 Tbsp cumin

1 tsp cinnamon



4-6 cups veggie/chicken broth

2 bay leaves

1. Remove pork from fridge and let it come to room temperature for about 20-30 minutes. Season pork on all sides with adobe, cumin, cinnamon, salt and pepper.

2. Heat 2-3 Tbsp olive oil in a large dutch oven, brown the pork on all sides. At this point you can remove from pan if using a slow cooker, just transfer meat. If using the dutch oven, just add garlic cloves and broth.

3. Scrap off all the little bits off the bottom of the pan, then add in the bay leaves and the reserved piece of fat on the top. (this is going to be removed later)

4. Cover and bring to a boil, reduce temperature to low and let simmer for about 2 1/2- 3 hours.

4. Check for doneness with a fork, it should easily slide in a pull back. Remove fat piece and discard.

5. Remove meat from pan, set aside to rest for about 15 minutes. Meanwhile, turn the heat on med-high and start reducing the pork liquid (gold!)

6. Once cooled, shred the pork with forks and glisten with a few Tbsp of reducing liquid.

7. Serve on corn tortillas with freshly diced onion and cilantro. (or with rice, beans, salsa, guac, and all other taco fixens.)