Oh hey there, who’s this?
Today, however, Maggie’s looking particularly pitiful, her gaze intently fixed on the stove.
“What’s that aroma?” you say? Well, your canine sense are working well, because I’m making some stovetop pork carnitas.
And no, they’re not for you. (Sorry, girl.)
Big hunks of pork tossed with a hefty dose of spices (cumin, cayenne, garlic, and a bit of coriander) and some salt are bathed in citrus juices (lemon and lime, here) and water and given a long, slow cook on the stove. The acids in the citrus help break down the meat. After an hour or two, the magic really happens, as the water evaporates and the meat browns in its rendered fat, with slight caramelization of citrus juices (especially if you are non-WLC-ing it and using orange juice, like this recipe).
Although my four-footed helper doesn’t care, the onions, hot peppers, and beans I cooked up in a cast iron skillet are a mighty fine accompaniment for the pork. As is a (generous) dollop of guacamole.