Sometimes the only thing to turn my day around is a big chunk of pig. Yes, you read that right. Now kiddies, you might not remember this but a wise man once said – “Pork fat rules!” – very animatedly to a large studio audience as he unreservedly tossed seasoning into dishes while exclaiming “BAM!”. True story.
So in the spirit of Emeril’s unabashed love for all things pork, especially the fat (mmmmm), I give you stove-top pork carnitas! Sure they might take a little while to cook – but they are delicious and versatile!
Gather your ingredients: pork shoulder, lemons, limes, cumin, garlic, cayenne pepper, coriander, s&p. (Fun fact: cilantro = coriander! See here.)
De-bone the pork shoulder with a large sharp knife. Cut the remaining pieces into 3-4 inch chunks. You don’t want the pieces to be too small. This isn’t a delicate dish! Observe: large pile o’ meat. Is there anything more lovely? Yes, if it were wrapped in bacon. But that’s a story for another day 🙂Slice your lemons and limes. Arrange them nicely for a picture. Or just squeeze the heck out of them. I usually use a fork to aid in my squeezing. Beats a hand juicer every time.
Combine all the spices in a large ziplock bag and jostle to combine. Add the pork. Shake, shake, shake. It’s like Paleo shake-and-bake! I always hated eating that as a kid, but the shaking proved satisfying every time. Pour the lemon and lime juice in a large, deep pot.
Add the pork… And cover with water. Cook over high heat until the liquid is boiling VIOLENTLY. Violently.
Once boiling VIOLENTLY, turn the heat down to medium and simmer for 2-3 hours. Check the pot at the 2-2.5 hour mark to see how much liquid is left. Once you get to this point, let the meat caramelize in its juices. Watch closely because there is a fine line between caramelization and burning. Ta-da! Enjoy like this or add some guacamole and pico de gallo. Enjoy and aloha!