Main CourseDinner

Carnitas

Name: Carnitas
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 40 min
Yield: 6 porcji
Cuisine: mexican
Ingredients: 1,5 kg boneless pork shoulder cut into 2-3 inch chunks; 0,25 szklanka lard or vegetable oil; 2 szklanka water; 1 szt. orange halved; 1 szt. yellow onion peeled and quartered; 6 ząbek garlic smashed; 2 łyżeczka salt; 1 łyżka mexican oregano dried; 1 łyżeczka cumin seed; 2 szt. bay leaf; 0,5 szklanka milk (opcjonalnie)

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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 3 godz. 40 min
Porcje: 6
Trudność: Średni
Na porcję: 708 kcal

Bezglutenowy

Informacja o alergenach: może zawierać mleko. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

1,5 kgboneless pork shoulder, cut into 2-3 inch chunks
0,25 szklankalard, or vegetable oil
2 szklankawater
1 szt.orange, halved
1 szt.yellow onion, peeled and quartered
6 ząbekgarlic, smashed
2 łyżeczkasalt
1 łyżkamexican oregano, dried
1 łyżeczkacumin seed
2 szt.bay leaf
0,5 szklankamilk(opcjonalnie)

Sprzęt

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

Sposób przygotowania

Krok po kroku

1
Heat the lard or oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Około 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.
Około 10 min
Wskazówka kucharza: 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.
Około 1 min
4
Pour in the water and optional milk, then bring the liquid to a simmer.
Około 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.
Około 2 godz. 30 min
Wskazówka kucharza: 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.
Około 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.
Około 5 min
Wskazówka kucharza: 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.
Około 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.
Około 4 min
Wskazówka kucharza: 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.
Około 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.
Około 10 min

Na porcję

Wartości odżywcze

53%Ocena

Kalorie: 708,4kcal
Białko: 44,6g
Węglowodany: 9,1g
Tłuszcz: 53,7g
Błonnik: 1,6g
Cukry: 5,1g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store in an airtight container in the refrigerator.

Odgrzewanie

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