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This is slightly different than other carnitas and it is really tasty plus it cooks quickly and the steps to make this caramelized carnita are very simple.

Carnitas comes from the Spanish meaning "small meats". It is a type of braised, roasted, or simmered pork in Mexican cuisine. Sometimes it is prepared by frying in lard. It can also be made from beef using a chuck roast, although using pork seems to be the more common method.

The pork used for carnitas is most often the marbled 'boston butt' or 'picnic ham' cuts of pork. Contrary to their misleading names, these are neither butt nor ham areas, but rather the upper and lower sections of the front shoulder of the hog.

Ingredients:

1 1/2  pounds Pork Shoulder Boneless

2 tablespoons Brown Sugar Packed

1 tablespoon Tequila

1 tablespoon Molasses

1/2 teaspoon salt

1/4  teaspoon Pepper

2  Cloves Garlic Finely Chopped

1/3  cup Water

1 Green Onion w/top Sliced.

Cooking method:

Pork should be cut up into 1-inch cubes.

Place pork cubes in single layer in 10-inch skillet.

Top with remaining ingredients except green onion.

Heat to boiling then reduce heat.

Simmer uncovered, stirring occasionally until the water has evaporated and the pork is slightly caramelized, about 35 minutes.

Sprinkle with green onion and serve with wooden picks.

This page is from our Mexican Pork Recipes category.

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