Mexican - Spanish, Pork Mutton Veal

Carnitas

  • 1 tablespoon Paprika
  • 1 tablespoon Garlic powder
  • 1 tablespoon Thyme
  • 1 tablespoon Rosemary
  • 1 tablespoon Freshly ground black pepper
  • 1 whole Pork picnic
  • 1 tablespoon Olive oil
  • Juice Of 3 limes
  • 2 heads Caramelized garlic (see below)
  • 1 tablespoon Ground cumin
  • 2 tablespoons Fresh cilantro, chopped

    • 1. Preheat the oven to 300 °F, or turn or fire the grill to low heat.

    2. Make the dry rub: Stir together the paprika, garlic powder, thyme, rosemary, and blackpepper in a small bowl. Apply the dry rub liberally to the pork picnic. To oven-roast, place the pork in a heavy roasting pan and roast for 4 to 5 hours. To grill, place the pork on the grill, close the grill, and cook over low heat for 4 to 5 hours.

    3. When the pork is cool enough to handle, cut it into 2-inch cubes.Heat the olive oil in a large skillet over medium heat. Add the roasted pork cubes, the garlic, and the cumin. Cook, stirring, for 5 minutes. Add the lime juice, cover, and simmer for 20-25 minutes. Add the cilantro and salt to taste. Serve hot or at room temperature.

    Caramelized Garlic 6 heads fresh garlic 2 tablespoons olive oil 1. Preheat the oven to 325°F, or light the grill. Lay each head ofgarlic on its side and cut [1/4] inch from the root end, exposing the garlic cloves. Brush with olive oil. Place the heads, exposed end down, in a single layerin an ovenproof dish or directly on thegrill. Roast or grill, uncovered, untillight brown. Cover with aluminum foil and roast or grill 8 to 10 minutes longer, or until creamy.

    2. Allow garlic to cool and remove cloves from head as needed. Garlic may be stored in a tightly covered container in the refrigerator for several days. To puree, crush garlic cloves with the flat side of a chef’s knife.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by June Gothberg of Battle Creek, MI. 

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