This method by Diana Kennedy, requiring only pork, water, and salt, is the simplest AND most delicious carnitas recipe I've ever had.
Ingredients
3lbsboneless pork shoulder(aka boston butt)
1.5tspsalt
Instructions
Cut the pork into strips approximately 2 inches by 3/4 inches in size (do not trim any of the fat off).
Place the pork strips in a high-sided skillet, and add just enough cold water to barely cover the pork.
Add the salt, then bring the liquid to a boil over high heat. Reduce the heat to bring the water back down to a simmer (medium low heat), and simmer until the water has evaporated, approximately 90 minutes.
Reduce the heat more, somewhere between low and medium low, and keep cooking the pork for about another 30 minutes, turning the meat every 10 minutes or so, until the fat has rendered out, and the pork is browned all over.
Serve and enjoy!
Notes
Diana Kennedy's recipe says you should brown the pork for 70 minutes at the end, but I found that it was plenty browned and tender after 30 minutes of final browning. This recipe is adapted from Diana Kennedy' Carnitas recipe.Storing leftovers: Store in an airtight container in the fridge for up to 5 days.Freezing: Store in an airtight container in the freezer for up to 3 months. To thaw, leave in the refrigerator overnight.Reheating: For the easiest method, you may microwave portions in 30-second intervals until warmed through. However, the meat will not be as crispy. For the crispiest reheating method, re-fry the carnitas in a skillet over medium high heat for about 5 minutes, until warmed through. For the best results, add some extra lard (1 to 2 tbsp, depending on amount of meat) to the pan before heating.