Need a totally fail-proof make ahead main to feed a crowd? Rick Andrew Martinez delivers yet another perfect recipe, this time instead of Brown Butter Toffee Cookies, it’s double pork carnitas. That man is so creative.
He ruled my taco buffet this weekend and I can confirm that these are tasty both hot and cold. You could make them 3 days in advance he says and fry just before serving. Or honestly, the frying was much simpler than expected, you could fry the day before and gently reheat the day off. The frying didn’t spatter like I’d expected so I could have worn that white, flowy caftan while cooking afterall.
While I failed to snap a photo of that shredded, meaty goodness, my sis-in-law shared her taco photography with me. I swear it’s in there underneath that queso fresco and pico de gallo.
Rick Andrew Martinez Double Pork Carnitas
Serves about 8-10
- 3 lb. boneless pork shoulder (Boston Butt) cut into 1.5″ pieces
- 1 lb. pork belly, cut into 1″ pieces
- 1 c. low-sodium chicken broth
- 1 heaping T. Kosher salt
- 1 tsp. pepper
- Place pork shoulder, pork belly, broth, salt, and pepper in a large pot.
- Cover and bring to a boil over medium-low.
- Reduce heat to low and simmer until pork shreds easily, about 2-2.5 hours.
- Uncover and cook until liquid is reduced a bit, about 20 minutes.
- Remove from heat.
- Either, fry immediately or allow to cool and refrigerate until ready to serve/fry.
- To fry: in a large non-stick skillet, over medium-high heat add half of the pork and liquid.
- Cook until liquid evaporates and pork begins to fry and crisp.
- Remove to a paper towel lined baking sheet to drain.
- Repeat with other half of pork and serve.
Note: This is a high fat content dish, so if you are refrigerating, be prepared for it to harden and congeal quite a bit. Before frying, gently bring back to a warm temperature by placing in the oven on the lowest setting and stirring occasionally. The fat melts and won’t gross out anyone else in the kitchen.