Carnitas

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the lard or oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

   Ca. 2 min.

2. 2

   Pat the pork chunks dry and season them generously with salt. Sear in a single layer until browned on all sides, about 10 minutes total. Work in batches if necessary.

   Ca. 10 min.

   Kokkens note: A good sear develops deep flavor, so don't rush this step.

3. 3

   Return all seared pork to the pot and add the orange halves, onion quarters, smashed garlic, Mexican oregano, cumin seeds, and bay leaves.

   Ca. 1 min.

4. 4

   Pour in the water and optional milk, then bring the liquid to a simmer.

   Ca. 5 min.

5. 5

   Reduce the heat to low, cover the pot, and cook for 2.5 hours, or until the pork is completely fork-tender.

   Ca. 2 t. 30 min.

   Kokkens note: Check the liquid level occasionally and add a splash of water if it gets too low.

6. 6

   Use a slotted spoon to transfer the cooked pork to a large bowl, then shred the meat using two forks.

   Ca. 5 min.

7. 7

   Strain the cooking liquid into another bowl. Skim the fat that rises to the top and reserve it in a small bowl.

   Ca. 5 min.

   Kokkens note: This reserved fat is full of flavor and perfect for crisping the meat.

8. 8

   In a large skillet over medium-high heat, add a tablespoon of the reserved fat.

   Ca. 1 min.

9. 9

   Add a batch of the shredded pork to the hot skillet in an even layer and cook for 3-4 minutes until the bottom is crispy and browned.

   Ca. 4 min.

   Kokkens note: Don't overcrowd the pan, as this will steam the meat instead of crisping it.

10. 10

    Drizzle the pork with a little of the strained cooking liquid, flip it, and cook for 2 more minutes until crisped to your liking.

    Ca. 2 min.

11. 11

    Transfer the finished carnitas to a platter and repeat the frying process with the remaining pork, adding more reserved fat to the pan for each batch.

    Ca. 10 min.