Roasted Pork Shoulder Picnic - Carnitas

Also known as carnitas, this particular recipe is extremely simple.  I've seen some that require a ton of ingredients and prep work, but who needs all that when the family is hungry and you have to cook all your meals yourself to eliminate allergens.  We generally serve the pork with rice, chips, salsa, avocado, etc., with a side of plantains.  The rest was frozen and used for an enchilada recipe with cilantro and green taco sauce that I love.

Brining Instructions:

• Purchase one 9 to 12 lb pork picnic (pork shoulder picnic)
• Mix 1 cup of kosher or sea salt until dissolved in 1 gal. (16 cups) of water in deep stock pot
• Place pork into pot and add more water and salt iff needed to completely cover the pork
• Set in refrigerator for at least 12 hours

Recipe:

1. Preheat oven to 300 F
2. Slice one med-large onion in half and set each half on either side of a large roasting pan with rack (glass baking dish will also work).
3. Set 3-5 cloves of unpeeled garlic around roasting pan
4. Combine 3 Tbsp kosher or sea salt with 2 Tbsp cumin and 1 Tbsp black pepper
5. Spread onto all sides of the brined pork picnic
6. Set pork picnic on rack of roasting pan, ensure onion halves are faced so that the open side is against the pork or up
7. Score the top of the pork deep through the skin and into the meat (5 to 6 slices one direction and 5 to 6 slices crosswise).
8. Place pan into middle rack of oven and cook uncovered for 7.5 to 10 hours, depending on the size of the roast

Here's some tips when making your pork picnic:

1. Score the skin through to the meat on top.  Scoring the skin is how you end up with crunchy chicharron.
2. Split med-large onions in half, and lay cut-side-up on the roasting pan
3. Carve the onion out when done and use as desired...I recommend as stuffing for your enchiladas, tacos or quesadillas
4. There is hidden meat, so check around the skin and hock carefully with your CLEAN fingers
5. Let cool and refrigerate well before freezing.  The colder it is before freezing, then better the meat when thawed and reused
6. To use left over meat for a quick meal, pan fry with tomatoes and spices or your favorite salsa and add cheese, then top onto tortillas or anything you can think of.
7. Use the pork hock for soup.  Most recently, I tossed it into a large sauce pot with water and spices and turned it into a delicious, huge, stock.  I used that stock later that day to make split pea soup.  It came out really well and the hint of cumin was very complimentary - I was a little surprised, but just took a chance.

Contributed by:  Dayce Schrieber

My allergy-free recipes on my blog EverydayIcook.com