Carnitas

    (322)
    3 hours 45 minutes

    Carnitas can be a little dry or flavourless. This carnitas recipe, however, has a great, distinctive flavour and is requested by friends and family over and over. Serve with warm tortillas and salsa.


    1 person made this

    Ingredients
    Serves: 12 

    • 60ml vegetable oil
    • 1.8kg boneless pork shoulder, cut into several large pieces
    • 3 tablespoons coarse salt
    • 1 onion, chopped
    • 1 clove garlic, crushed
    • 3 tablespoons lime juice
    • 1 tablespoon chilli powder
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon ground cumin
    • 1.75L chicken stock

    Directions
    Preparation:15min  ›  Cook:3hours30min  ›  Ready in:3hours45min 

    1. Heat the vegetable oil in a large casserole over high heat. Season the pork shoulder with salt, then arrange the pork in the casserole. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chilli powder, oregano and cumin. Pour in the chicken stock, and bring to the boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
    2. Preheat an oven to 200 degrees C.
    3. Transfer the pork shoulder to a large baking tray, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt to taste.
    4. Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

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    Carnitas
    Carnitas

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    Reviews and Ratings
    Global Ratings:
    (322)

    Reviews in English (251)

    by
    265

    Hi all, I just figured out today that this had been published. Keep in mind, the objective of the final step is to get slightly crispy outside with a moist, tender inside. Convection oven is great for this. The recipe says a "clove" of garlic ... I meant a bulb, but of course, garlic to taste, and for that matter, salt. Also remember to adjust your salt and spices to the size of the roast, but broth doesn't need the same levels of increases. I wrote this such a long time ago -- I don't use cans of broth anymore, just the sealed boxes -- about 1 will do for most roasts. I have to say that I have also used pork loin, and it tends to dry out a lot. If you use a loin, try to buy one with more fat than you normally would. Shoulder/butt cut is much better. Also, this was the Winter version with a dutch oven. I have a summer version where I marinate the pork pieces in lime, garlic, olive oil, adobo chili sauce, cilantro, and onion. I then grill outdoors to get the browned edges, and then set up a disposable aluminum pan covered with foil to do the braising in broth. I keep it on the grill on very low heat until tender. Then move the pieces indoors to finish with the same steps as the winter version. This way, it keeps the house a bit cooler. Some great ideas in your comments including crock pot use, and cola or beer for braising liquid. You know, you can also use this method for pulled pork... just decrease the cumin/ chili, and add BBQ sauce to the broth.  -  12 Sep 2012  (Review from Allrecipes USA and Canada)

    by
    105

    i havent tried the recipe but if anyone out there wants to make a variation to this recipe, i recently saw a Mexican friend making carnitas (a whole pig) and what he put in for seasoning was coca cola, limes and lemons, laurel leaves, and cooking wine. dont forget the salt and use its own drippings to keep it from being dried out, remember, carnitas werent meant to be diet food.  -  09 Oct 2011  (Review from Allrecipes USA and Canada)

    by
    94

    I'm very happy with how our carnitas turned out! I used a tenderloin and substituted a dark beer for the chicken broth. Very tender and flavorful!  -  20 Mar 2012  (Review from Allrecipes USA and Canada)

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