Two nights ago, Janet julienned a pound and a half of pork tenderloin and soaked it in 1/2 cup of water with a teaspoon of baking soda for 15 minutes (to create a fajita texture). After that, she rinsed the meat well and bagged it with three bottles of Negra Modelo beer (sans bottles) and the juice of three limes. Into the reefer it went for 24 hours.
An hour later she sauteed half a medium yellow onion and half a purple onion (sliced) for about five minutes in our pressure cooker. She added the meat (drained and patted dry) and browned it with garlic, cumin, coriander, chili powder, white pepper, black pepper, cayenne and salt. She added just less than a half cup of beef broth before closing up the cooker and running at at a “gentle jiggle” for about twenty minutes.
In the mean time, she fixed Goya yellow rice and heated the beans with a little of the remaining beef broth.
The resulting Carnitas were some of the best I have had — and I usually target them on Mexican menus everywhere we go. And the great news is there are left overs for Carnita’s con Arroz Amarillo y Frijoles Rancheros, La Secuela.
*This little collapsible (to less than an inch high) colander has a snap on base that makes it a bowl and thereby reduces the dish washing. At Amazon for ~$6