Z Tejas Dos XX’s Pork Carnitas: A Taste of the Southwest

The aroma of sizzling pork, infused with the bright citrus notes of orange and the subtle bitterness of Dos XX, instantly transports me back to my days cooking in Santa Fe. It was there, amidst the adobe buildings and fiery sunsets, that I first encountered carnitas that truly sang. This recipe, inspired by Z Tejas, captures that same magic – the melt-in-your-mouth tenderness, the crispy edges, and the bold, unforgettable flavor that defines authentic Southwestern cuisine. It’s a dish meant to be shared, a celebration of slow cooking and simple, honest ingredients.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Servings: 8
• Yield: 8 servings
• Dietary Type: Gluten-Free

Ingredients

• 6 lbs pork butt, cut into 2-inch cubes
• 1 1/2 quarts water
• 1 quart orange juice
• 3 (12 ounce) bottles Dos XX beer
• 1/4 cup achiote powder or 1/4 cup paprika
• 4 ancho chilies, stems removed
• 6 bay leaves
• 3 tablespoons garlic, chopped
• 1/4 cup kosher salt
• 1 lb white onion, chopped
• Corn oil, for frying

Equipment Needed

• Large roasting pan
• Slotted spoon
• Sheet pan
• Large saucepan
• Aluminum foil
• Oven

Instructions

1. In a large roasting pan, combine the pork cubes, water, orange juice, achiote powder (or paprika), Dos XX beer, bay leaves, ancho chilies, chopped onion, and chopped garlic. Sprinkle the kosher salt evenly over the mixture.

2. Place the roasting pan over low heat on your stovetop. Cook for approximately 1 hour, or until the pork is very tender and almost falling apart. Monitor the pan closely, adding more water if necessary to prevent the mixture from drying out.

3. Using a slotted spoon, carefully remove the cooked pork from the roasting pan and transfer it to a sheet pan. Allow the pork to cool slightly.

4. Drain the liquid from the roasting pan, reserving the juices in a separate container. These juices will be used later to enrich the carnitas. Discard the softened onions, ancho chilies, and bay leaves remaining in the roasting pan.

5. In a large saucepan, heat corn oil to approximately 350 degrees Fahrenheit. Caution: Ensure there is at least 6 inches of space between the top of the pan and the oil level to prevent boil-over when the pork is added.

6. Carefully add the chunks of cooked pork to the hot oil in batches, ensuring not to overcrowd the pan. Fry the pork until it is crispy and golden brown on all sides, turning as needed. Avoid burning the pork; aim for a deep, even crisp.

7. Using a slotted spoon, remove the fried pork carnitas from the hot oil and place them directly into the reserved cooking juices. This will allow the carnitas to reabsorb some of the moisture and flavor from the braising liquid.

8. Cover the saucepan tightly with aluminum foil. Place the pan in a preheated 300-degree Fahrenheit oven and cook for an additional 30 minutes. This final step ensures the carnitas are incredibly tender and infused with flavor.

Expert Tips & Tricks

• Don’t rush the braising process: The longer the pork simmers in the liquid, the more tender and flavorful it will become.
• Achieving the perfect crisp: Ensure the oil is hot enough before adding the pork. Fry in batches to prevent overcrowding the pan, which can lower the oil temperature and result in soggy carnitas.
• Flavor Boost: For an extra layer of flavor, add a pinch of cumin or a splash of lime juice to the braising liquid.
• Make-Ahead Tip: The pork can be braised a day in advance and stored in the refrigerator. This allows the flavors to meld even further. Just be sure to properly heat the oil before frying.
• Reviving Crispy Carnitas: If your carnitas lose their crispness while sitting in the sauce, you can briefly broil them in the oven right before serving to re-crisp the edges.

Serving & Storage Suggestions

Serve the Z Tejas Dos XX’s Pork Carnitas hot, straight from the oven, with your favorite accompaniments. Classic options include warm tortillas, pico de gallo, guacamole, shredded lettuce, sour cream, and a squeeze of fresh lime juice.

Leftover carnitas can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the carnitas in a freezer-safe container for up to 2-3 months.

To reheat, you can either pan-fry the carnitas in a little oil until heated through and crispy, or bake them in a preheated oven at 350 degrees Fahrenheit until warmed. Avoid microwaving if possible, as it can make the carnitas tough.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	921.1 kcal	N/A
Calories from Fat	489 g	53%
Total Fat	54.4 g	83%
Saturated Fat	18.6 g	93%
Cholesterol	224.5 mg	74%
Sodium	3760.2 mg	156%
Total Carbohydrate	28.8 g	9%
Dietary Fiber	3 g	11%
Sugars	12.9 g	51%
Protein	67 g	133%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Spicier Carnitas: Add a diced jalapeño or serrano pepper to the braising liquid for a spicier kick.
• Smoked Paprika: Substitute smoked paprika for the achiote powder (or regular paprika) for a smoky flavor profile.
• Citrus Variation: Experiment with different citrus juices, such as grapefruit or blood orange, for a unique twist.
• Beer Alternatives: While Dos XX is traditional, other Mexican lagers like Modelo or Corona can be used.
• Slow Cooker Option: The braising step can be done in a slow cooker on low heat for 6-8 hours.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of pork?
A: While pork butt (also known as Boston butt) is the ideal cut due to its high fat content, pork shoulder can also be used. Trim any excess fat before cubing.

Q: Can I skip the frying step?
A: While the frying step is crucial for achieving that signature crispy exterior, you can broil the pork in the oven for a few minutes to get a similar effect. However, the texture won’t be quite the same.

Q: How do I know when the pork is done braising?
A: The pork is ready when it is incredibly tender and easily pulls apart with a fork. It should be almost falling apart in the braising liquid.

Q: Can I make this recipe without beer?
A: Yes, you can substitute the beer with chicken broth or extra orange juice. However, the beer adds a unique depth of flavor that is worth trying.

Q: What’s the best way to reheat the carnitas?
A: Reheating in a skillet with a little oil is the best way to maintain the crispy texture. You can also reheat them in the oven. Avoid microwaving, as it can make them tough.

Final Thoughts

This recipe for Z Tejas Dos XX’s Pork Carnitas is more than just a set of instructions; it’s an invitation to experience the vibrant flavors of the Southwest. Don’t be intimidated by the ingredient list or the multi-step process. The end result – succulent, crispy, and utterly irresistible carnitas – is well worth the effort. Gather your friends and family, prepare a feast, and savor the taste of authentic Southwestern cuisine. And don’t forget to let me know how yours turn out! Pair these carnitas with a refreshing margarita for the ultimate fiesta.