Carnitas, Mexican roast pork, done in a dutch oven is one of my goto camping recipes. The only problem is that with just two of us, it makes for an immense amount of meat.
So I wanted to see how it works in a frying pan, in an oven, inside. In short, very well. Not quite as good as a large batch done over coals, but dashed good none the less.
Here’s the recipe:
flour pork with:
- 1 cup (more or less) plain flour
- 1 teaspoon powdered chili pepper (New Mexican is best, Cayenne will do).
- 1 teaspoon oregano
- 1/2 teaspoon cumin
Place in a cast-iron frying pan:
- 1/4 inch cooking oil
- meat and flour
- 1/3 can of beer (That’s what the bubbles in the picture are from. Not boiling it on the stove.)
Cover with foil and back for 2 hours at 350. The white bits are some of the flour that didn’t absorb moisture. They mix right in when you serve it.
