Cooking with food intolerances

Carnitas January 11, 2011

Filed under: Main Dish — Kathy Brown @ 8:54 pm
Tags: , , , , , , , , , , ,

I had carnitas a couple of times when we went to Las Vegas last year (or was it the year before?) and wanted to make them myself. I tried boiling, then frying, and frying, then boiling. Apparently there are many ways to make carnitas, and most of them involve beer, which we can’t have (even the gluten-free beers that I’ve found have corn in them). So this was boiling to frying all in the same pan. It would probably be good with orange juice, though my son can’t have oranges so I didn’t try it.

3 lb. pork roast, untrimmed

1 c. pineapple juice

3 cups water

3 cloves garlic, peeled

2 tsp. sea salt

1/2 tsp. black pepper

Cut pork roast into 1″x2″ strips. Add everything to pot. Bring to a boil. Cook uncovered for 2 hours, then turn up heat to medium high and cook until liquid is has absorbed and pork fat has rendered (45-60 minutes), stirring occasionally so it doesn’t burn. When pork has browned on all sides, it is ready. Serve over rice, in tortillas and/or with salsa.


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