If you’re craving a dish that brings the vibrant flavors of Mexico to your table, look no further than pork carnitas. This slow-cooked pork is incredibly tender and bursting with flavor, making it perfect for tacos, burritos, or simply served with rice and beans. With a few simple ingredients and some patience, you can create a dish that will impress your family and friends, leaving them asking for seconds. Let’s dive into this delightful recipe!
Ingredients
– 3 to 4 pounds pork shoulder
– 1 onion, quartered
– 4 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon oregano
– 1 tablespoon salt
– 1 cup orange juice
– 1 lime, juiced
– 1 bay leaf
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves approximately 6-8 people. Preparation time is about 15 minutes, and cooking time is around 4 to 6 hours, depending on the cooking method.
Nutritional Value
Each serving (about 3 ounces) contains approximately:
– Calories: 320
– Protein: 22g
– Fat: 24g
– Carbohydrates: 5g
– Fiber: 0g
This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
1. Start by trimming excess fat from the pork shoulder.
2. Cut the pork into large chunks for even cooking.
3. In a large bowl, combine the minced garlic, cumin, oregano, and salt.
4. Rub the spice mixture all over the pork pieces.
5. Place the pork into a slow cooker or Dutch oven.
6. Add the quartered onion, orange juice, lime juice, and bay leaf.
7. Cover and cook on low for 6-8 hours or high for 4 hours until tender.
8. Once cooked, shred the pork using two forks.
9. Preheat the oven to 400°F (200°C) for crisping.
10. Spread the shredded pork on a baking sheet and bake for 10-15 minutes until crispy.
Alternative Ingredients
If you prefer, you can substitute pork shoulder with pork belly or pork loin for a leaner option. Additionally, orange juice can be replaced with pineapple juice for a sweeter flavor profile.
Serving and Pairings
Pork carnitas are best served in warm tortillas, topped with fresh cilantro, diced onions, and your choice of salsa. Pair with avocado slices, lime wedges, and a side of Mexican rice or black beans for a complete meal.
Storage and Reheating
Store leftover pork carnitas in an airtight container in the refrigerator for up to 3 days. You can also freeze the carnitas for up to 3 months. To reheat, simply warm in a skillet or microwave until heated through.
Cooking Mistakes
- Overcooking the pork can make it dry; monitor cooking times closely.
- Not seasoning adequately can lead to bland flavors.
- Skipping the baking step may result in less crispy edges.
- Using a tough cut of meat will yield poor results; choose a fatty cut.
- Not allowing the meat to rest before shredding can make it harder to handle.
Helpful Tips
- Marinate the pork overnight for deeper flavor.
- Use a meat thermometer to ensure the meat reaches at least 190°F (88°C).
- For extra flavor, add chipotle peppers to the cooking liquid.
- Serve with a variety of toppings to enhance the dish.
FAQs
What is the best cut of pork for carnitas?
Pork shoulder is the best cut for carnitas due to its marbling and fat content, which results in tender, juicy meat after long cooking.
Can I make carnitas in an Instant Pot?
Yes, you can make carnitas in an Instant Pot. Cook on high pressure for about 60 minutes, then shred and crisp in the oven.
How can I make carnitas spicier?
To add heat, include diced jalapeños or chipotle peppers in adobo sauce to the cooking process.
Can I use a different cooking method?
Carnitas can also be made in the oven or on the stovetop. Adjust cooking times as needed for these methods.
How do I know when the carnitas are done?
The pork should be fork-tender and easily shredded when it is fully cooked, usually around 190°F (88°C) internally.
Conclusion
Pork carnitas are a delightful dish that brings the essence of Mexican cuisine right to your home. With their rich flavors and tender texture, they are perfect for any gathering. Enjoy crafting this dish and sharing it with loved ones, making every meal a celebration!
Pork Carnitas
Ingredients
- 3 to 4 pounds pork shoulder
- 1 onion quartered
- 4 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 tablespoon salt
- 1 cup orange juice
- 1 lime juiced
- 1 bay leaf
- Fresh cilantro for garnish
Instructions
- Trim excess fat from the pork shoulder and cut into large chunks.
- Combine minced garlic, cumin, oregano, and salt in a large bowl and rub onto the pork.
- Place pork in a slow cooker or Dutch oven.
- Add onion, orange juice, lime juice, and bay leaf.
- Cover and cook on low for 6-8 hours or high for 4 hours until tender.
- Shred the pork using two forks once cooked.
- Preheat the oven to 400°F (200°C) for crisping.
- Spread shredded pork on a baking sheet and bake for 10-15 minutes until crispy.
- Serve with fresh cilantro and lime wedges.
Nutrition
