We all got together over the holidays and each sibling’s family took a meal to prepare and share with the others. Monday night was Phil’s turn and he made the most amazing carnitas. He and Melissa were celebrating their anniversary and this was his way of making it special. Thanks for making it special for all of us. : ) Yummm…
This recipe is adapted from Pam Anderson’s “Perfect Recipe for Having People Over”.
Oven-Barbecued Pork (recipe to follow)
24 corn tortillas (we also used flour tortillas)
Slaw or sauteed peppers
1 container sour cream
Adjust oven rack to middle position and heat oven to 350 degrees.
Slowly heat pulled pork in a roasting pan set over two burners over low heat, stirring frequently, adding a little water if necessary.
Meanwhile, lay a damp paper towel on a 24-by-18 inch piece of foil. Set 2 stacks of 4 corn tortillas each side by side on towel.
Cover with another damp paper towel. Seal foil completely, make 2 more foil packets and bake until steamy, about 5 minutes.
Pull tortillas from oven as needed, and fill them with the pork, slaw or peppers, guacamole and sour cream, to taste.
3 Tablespoons packed light or dark brown sugar (dark has a more intense flavor)
3 Tablespoons paprika
1 1/2 teaspoons salt, plus more for sprinkling
1 1/2 Tablespoons coarsely ground black pepper
1 1/2 Tablespoons garlic powder
1 bone-in pork shoulder butt roast or fresh picnic shoulder (8-9 lbs.)
1/2 cup Dijon mustard
Adjust oven rack to lowest position and heat oven to 250 degrees.
Mix sugar, paprika, salt, pepper, and garlic powder in a small bowl. Pat roast dry and place on a rack set over a foil lined shallow baking sheet. Lightly sprinkle top and sides of roast with salt, brush with half the mustard, and sprinkle with half the spice rub. Carefully turn roast over. Sprinkle with a little salt, brush with remaining mustard, and sprinkle with remaining spice rub.
Roast until a meat thermometer registers 170 degrees. 9-11 hours, depending on size. (This works well if left in overnight) Transfer pork to a platter and let cool enough to handle, about 1 hr.
Meanwhile, if making sandwiches or if pork needs a little more moisture, pour off any fat and scrape pan drippings into a small saucepan, add 1 cup water, and bring to a simmer. Remove from heat.
Cut roast into 1-2 inch chucks and shred meat. Add enough pan drippings to moisten pork and stir to combine.