Fast Break: Carnitas

Carnitas (car-NEE-tas).

They are perfect for tacos, tamales, quesadillas, burritos…the list could go on and on! A traditional Mexican dish originating from Michoacan, carnitas has taken the rest of the world by storm. What’s not to love about perfectly tender but crispy pulled pork?
 
But what is “carnitas?” It’s slow, very slow, braised pork in lard (typically) with various herbs and spices. The traditional Michoacana herbs are the standard Hierbas de Olor (smelly herbs)- bay leaves, marjoram, and thyme. Ask for Hierbas de Olor in Mexico and they’ll give you a tied bunch of all three.
 
In other parts of Mexico they braise their carnitas with various ingredients, including black pepper, garlic, orange juice, and even beer. The orange juice or beer in lieu of lard helps tenderize the meat and help give them its famous golden-brownish color.
 
We fell in love with them at Sunny Street and came up with our own version of the famous recipe. Orange juice, onions, a secret blend of spices, and our bacon lard help make the pork burst with flavor. We slowly braise our pork for 3 ½ painstaking hours, painstaking because it makes our kitchen smell so divine. The result is fork tender and mouthwatering.
 
Come in and try carnitas in action for a limited time only. Now through the end of August we’re featuring two new items with this fantastic dish!
Sunny Skillet- Hash browns piled high with braised pork carnitas, guajillo hot sauce, two house salsas and three cheeses. Served with an up egg and flash fried tortilla wedges.
Carnitas Flatbread – Braised pork carnitas, pico de gallo, Monterey Jack, and cheddar served open-faced on a warm flatbread. Finished with a drizzle of guajillo hot sauce and cilantro crema.