Packed full of tasty goodness. A simple “skinny” version of Pork Carnitas that is low fat. Start with a pork tenderloin cut and spice it up. Brown on the stove top and then braise in the oven with a citrus infused liquid. Finish with some browning and you will be the kitchen hero.
I’m fat ad-versed. The traditional carnitas are chicks of fatty spiced up pork shoulder rendered in it owns fat. Most versions use some citrus for taste and spicing is variable. I’m taking away the fat and using pork tenderloin to keep things tender and tasty.
A solid 5.
Notes: If your ideas of Carnitas revolves around the rendered fat, this is not your carnitas. If you want healthier tasty goodness, this is for you. I have made the traditional version with all the fat, and I think it took me 2 hours to clean the messy kitchen. Great taste but not worth the work at home. These are worth the work. To clean up just soak the pan for a few hours and things clean up quickly.
Heat 2 T vegetable oil in a Dutch oven over medium-high heat.
Start with about 1 1/2 to 2 pounds of pork tenderloin. I used one large but two smaller ones would be okay. Just a few more leftovers. Rinse and pat dry. Remove silverskin and extra fat. Cut into 1 1/2 inch cubes.
Mince one jalapeno without seeds and two cloves of garlic.
Mixed pork, the jalapeno, the garlic, one t kosher salt, 1/2 t pepper, one t cumin, and one t paprika. Mix well until pork is covered.
Saute the pork over medium-high heat until well browned. About 10 minutes.
When pork is browned well, remove from heat. Add 1 1/2 cup chicken broth along with the juice of one orange and one lime. Scrap the bottom of the pan to loosen up the built up fond (browned bits and caramelized drippings on the bottom of the pan).
Place covered in a 325-degree oven (no need to preheat) for 2 hours undisturbed.
After 2 hours, increase oven temperature to 425 degrees and remove the lid. Cook another 20 minutes or so until all fluid is gone.
While the carnitas are finishing in the oven, cut up one green pepper, one red pepper, and one large onion and saute with two t oil over medium-high heat until tender and browning.
Serve on tortillas.
July 3, 2016