Our carnitas recipe is easier than the traditional bucket-of-lard method, and produces results that are juicy and flavorful with plenty of browned crispy bits.
Our carnitas recipe is easier than the traditional bucket-of-lard method, and produces results that are juicy and flavorful with plenty of browned crispy bits.
Pork Braising
Onion
quartered
1⁄2 unit
Boneless pork shoulder
cut into 2 inch cubes
3 lb
Kosher salt
1 tbsp
Orange
1 unit
Garlic
halved
4 cloves
Bay leaves
2 unit
Cinnamon stick
broken into three or four pieces
1 unit
Vegetable oil
1⁄4 cup
1
Adjust oven rack to middle position and preheat oven to275°F.
2
Season pork with[1 tablespoon]salt and place in a 9x13-inch glass baking dish.
3
Split orange into quarters and squeeze juice over pork.
4
Nestle squeezed orange pieces, onion quarters, garlic, bay leaves, and cinnamon stick into dish.
5
Pour vegetable oil over surface.
6
Cover dish tightly with aluminum foil and bake until pork is fork tender, about[3.5 hours].
Onion
quartered
1⁄2 unit
Boneless pork shoulder
cut into 2 inch cubes
3 lb
Kosher salt
1 tbsp
Orange
1 unit
Garlic
halved
4 cloves
Bay leaves
2 unit
Cinnamon stick
broken into three or four pieces
1 unit
Vegetable oil
1⁄4 cup
1
Adjust oven rack to middle position and preheat oven to275°F.
2
Season pork with[1 tablespoon]salt and place in a 9x13-inch glass baking dish.
3
Split orange into quarters and squeeze juice over pork.
4
Nestle squeezed orange pieces, onion quarters, garlic, bay leaves, and cinnamon stick into dish.
5
Pour vegetable oil over surface.
6
Cover dish tightly with aluminum foil and bake until pork is fork tender, about[3.5 hours].
Onion-Cilantro Prep
Onion
finely diced
1⁄2 unit
Cilantro
chopped
1⁄2 cup
1
Combine diced onion with chopped cilantro.
2
Refrigerate until needed.
Onion
finely diced
1⁄2 unit
Cilantro
chopped
1⁄2 cup
1
Combine diced onion with chopped cilantro.
2
Refrigerate until needed.
Pork Straining & Shredding
Cooked pork with cooking liquid
1 batch
1
Set large fine-mesh strainer over a 1-quart measuring cup or bowl.
2
Remove and discard orange peel, onion, garlic, cinnamon stick, and bay leaves.
3
Transfer pork, rendered fat, and cooking liquid to strainer and let drain for.
4
Transfer pork back to baking dish.
5
Skim fat from surface and add back to pork.
6
Shred pork into large chunks with fingers or two forks.
7
Season to taste with salt and refrigerate until ready to serve.
Cooked pork with cooking liquid
1 batch
1
Set large fine-mesh strainer over a 1-quart measuring cup or bowl.
2
Remove and discard orange peel, onion, garlic, cinnamon stick, and bay leaves.
3
Transfer pork, rendered fat, and cooking liquid to strainer and let drain for.
4
Transfer pork back to baking dish.
5
Skim fat from surface and add back to pork.
6
Shred pork into large chunks with fingers or two forks.
7
Season to taste with salt and refrigerate until ready to serve.
Salsa Verde
Tomatillos
peeled and halved
1 1⁄2 lb
Onion
quartered
1⁄2 unit
Garlic
halved
2 cloves
Jalapeño peppers
stem removed and halved lengthwise
2 unit
Strained pork cooking liquid
1⁄2 cup
1
Add tomatillos, onion quarters, garlic, and jalapeños to saucepan with strained pork liquid.
2
Add water until it is about 1 inch below the top of the vegetables.
3
Bring to a boil overhighheat, reduce to a simmer, and cook until all vegetables are completely tender, about.
4
Blend salsa until smooth using immersion blender or countertop blender.
5
Season to taste with salt and refrigerate until ready to use.
Tomatillos
peeled and halved
1 1⁄2 lb
Onion
quartered
1⁄2 unit
Garlic
halved
2 cloves
Jalapeño peppers
stem removed and halved lengthwise
2 unit
Strained pork cooking liquid
1⁄2 cup
1
Add tomatillos, onion quarters, garlic, and jalapeños to saucepan with strained pork liquid.
2
Add water until it is about 1 inch below the top of the vegetables.
3
Bring to a boil overhighheat, reduce to a simmer, and cook until all vegetables are completely tender, about.
4
Blend salsa until smooth using immersion blender or countertop blender.
5
Season to taste with salt and refrigerate until ready to use.