Main CourseDinner

Carnitas

Name: Carnitas
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 40 min
Yield: 6 porties
Cuisine: mexican
Ingredients: 1,5 kg boneless pork shoulder cut into 2-3 inch chunks; 0,25 kopje lard or vegetable oil; 2 kopje water; 1 st orange halved; 1 st yellow onion peeled and quartered; 6 teentje garlic smashed; 2 tl salt; 1 el mexican oregano dried; 1 tl cumin seed; 2 st bay leaf; 0,5 kopje milk (optioneel)

This recipe creates incredibly tender, slow-braised pork with deliciously crispy edges. The meat is simmered with orange and spices until it falls apart, then pan-fried for the perfect texture. Serve in tacos, burritos, or as a standalone main course.

Een origineel recept van Forkin

Totale tijd: 3 uur 40 min
Porties: 6
Moeilijkheid: Gemiddeld
Per portie: 708 kcal

Glutenvrij

Allergeneninformatie: kan melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

1,5 kgboneless pork shoulder, cut into 2-3 inch chunks
0,25 kopjelard, or vegetable oil
2 kopjewater
1 storange, halved
1 styellow onion, peeled and quartered
6 teentjegarlic, smashed
2 tlsalt
1 elmexican oregano, dried
1 tlcumin seed
2 stbay leaf
0,5 kopjemilk(optioneel)

Keukengerei

strainer · slotted spoon · large bowl · dutch oven · skillet · cutting board · knife

De bereidingswijze

Stap voor stap

1
Heat the lard or oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Ongeveer 2 min
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.
Ongeveer 10 min
Tip van de kok: A good sear develops deep flavor, so don't rush this step.
3
Return all seared pork to the pot and add the orange halves, onion quarters, smashed garlic, Mexican oregano, cumin seeds, and bay leaves.
Ongeveer 1 min
4
Pour in the water and optional milk, then bring the liquid to a simmer.
Ongeveer 5 min
5
Reduce the heat to low, cover the pot, and cook for 2.5 hours, or until the pork is completely fork-tender.
Ongeveer 2 uur 30 min
Tip van de kok: Check the liquid level occasionally and add a splash of water if it gets too low.
6
Use a slotted spoon to transfer the cooked pork to a large bowl, then shred the meat using two forks.
Ongeveer 5 min
7
Strain the cooking liquid into another bowl. Skim the fat that rises to the top and reserve it in a small bowl.
Ongeveer 5 min
Tip van de kok: This reserved fat is full of flavor and perfect for crisping the meat.
8
In a large skillet over medium-high heat, add a tablespoon of the reserved fat.
Ongeveer 1 min
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.
Ongeveer 4 min
Tip van de kok: Don't overcrowd the pan, as this will steam the meat instead of crisping it.
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.
Ongeveer 2 min
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.
Ongeveer 10 min

Per portie

Voedingswaarden

53%Score

Calorieën: 708,4kcal
Eiwit: 44,6g
Koolhydraten: 9,1g
Vet: 53,7g
Vezels: 1,6g
Suiker: 5,1g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store in an airtight container in the refrigerator.

Opwarmen

Reheat in a hot skillet with a splash of broth or water until warmed through and re-crisped.