Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Caramelized Carnitas
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- #50738
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
1 comment
ingredients
1 1/2 pound pork shoulder, boneless, cut into 1-inch cubes
2 tablespoons brown sugar, packed
1 tablespoon tequila
1 tablespoon molasses
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, finely chopped
1/3 cup water
1 green onion with top, sliced
directions
Place pork cubes in single layer in 10-inch skillet. Top with remaining ingredients except green onion. Heat to boiling, reduce heat.
Simmer uncovered, stirring occasionally until the water has evaporated and the pork is slightly caramelized, about 35 minutes. Sprinkle with green onion and serve with wooden picks.
added by
clt65
nutrition data
138 calories, 9 grams fat, 4 grams carbohydrates, 9 grams protein per serving. This recipe is low in carbs.
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reviews & comments
I would also recommend replacing the scallions with cilantro/coriander, but that's just a personal preference.
July 31, 2010
I know this recipe! My father discovered this one ages ago, and the recipe has since vanished from my own cookbook. So long as you have proper heat control, this one is difficult to mess up, unless you leave the cooking area during the simmering process. Doing that can result in badly burnt no-longer-food...and a pan you have to really love to rehabilitate. A few changes for the better are replacing the molasses with maple syrup, and adapting it to a soft taco delivery system.