Table Talk
Carnitas and refried beans
It was Saturday afternoon. Charlie and I had just finished with our gig for Project Angel Heart, a terrific organization that provides meals for people living with life-threatening illnesses, and it was 74 degrees out. That's right--winter in Colorado and we were running around in capris and sandals (at least I was). The day truly beckoned, which is why were were wandering around the Highlands neighborhood, on to Riverfront and Commons Park. Who could resist? The trouble was that it put us home at 4:15, a little late to begin the process of cooking refried beans and carnitas, which is what I had planned for dinner. This required some thought. I had bought an electric pressure cooker a couple of years ago, which I have done some experimenting with and this seemed like a perfect opportunity to try to do two recipes that would normally require hours and hours that I did not have. I put a pound of beans in with 3 quarts of water, added some bacon grease and salt and set it for 3 minutes. When the time was up, I did the quick release, and transfered them, along with the liquid, to a 4 quart pan and let them continue cooking stovetop. I then added 6 pounds of pork shoulder, which I had cut into chunks, along with the rest of the ingredients, and set the timer for 1 hour. Once it was finished, I did a quick release again, and set the cooker to brown. I wanted to boil away the liquid and begin to crisp up the pork. This took another 20 minutes. Success! Dinner was ready (fashionably late) and the pork was fantastic.
Crispy Pork Carnitas
4 Pounds Boneless Country-style Pork Ribs
2 Cups Chicken Broth (or more)
1 1/2 Cups Fresh Orange Juice
6 Garlic Cloves, peeled
2 Tsps Cumin
1 Onion, chopped
1 Tsp Oregano
1 Tsp Coriander
1 Bay Leaf
2 Teaspoons Fine Sea Salt
1 Teaspoon Grated Orange Peel
Chile Powder
Cumin
Lime
1/4 Cup Brandy
Warm Corn Tortillas
Tomatillo Salsa
Avocado, sliced
Fresh Cilantro
1. Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork. Combine pork, reserved fat, broth, and next 10 ingredients in deep 12-inch skillet. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.
Uncover; boil pork mixture until liquid is reduced by half, about 10 minutes. Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes. Cool meat slightly. Discard any loose pieces of fat. Tear meat into strips; return to skillet. (Can be made 1 day ahead. Cover and chill.)
2. Add 2 tablespoons water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more salt, if desired. Transfer to bowl. Serve with warm tortillas, Avocado, Salsa, and tomato salsa.
Notes: Other possible additions: onion, chiles, chipotle powder or paste,
Source: Adapted from Bon Appetit May 2003
