Mexican cuisine is second only to Italian on my list of favorite types of food. The two share one quality which intrigues me – the amount of flavor that comes from an inverse amount of simplicity – as if one could define simplicity.
This recipe is an anglicized version of Carnitas, as my ‘research’ into the true cuisine has yet to fully develop. Whenever I actually get through each region of Italy, it’s only the I expect to really dive into Mexican food. Expect this to occur around…oh…roughly 2013, give or take a year or two.
The best part of this recipe is that you can easily use this in any of the standards – burritos, enchiladas, or even tacos, which is how I used them. And trust me, once you see how easy it is to make these, you’ll want to gather a bunch of your friends, hand out torches and pitchforks, and head over to your local Taco Bell. They really need to be held accountable for the disgrace of their definition of ‘taco’.
- 4 lb pork rump roast
- 1 Tbsp. Kosher salt
- 1 Tbsp. Brown Sugar
- 2 tspn. freshly ground pepper (or crushed peppercorns, if you want to go hardcore)
- 2 cloves garlic, crushed
- 1 tsp chile powder, pasilla if you’re able to find it
- 1 tsp Mexican Oregano
In a bowl, mix together the salt, brown sugar, ground pepper, garlic, chile powder, and Oregano, making a rub. Coat the roast with the rub and allow to rest for at least two hours.
Pre heat the oven to 375 degrees F. Once it comes to temperature, place the roast in a roasting pan and put in the oven until it comes to an internal temperature of 165 degress F (approx one and a half hours).
Remove from the oven and allow to set for fifteen minutes. Cut into bite sized pieces and serve according to preference.
Serves 8 – 10