Pork carnitas

Pork

Spice rub

Note: This amount of spice works well for the amount of meat we normally use (3-4lbs), but it's a simple ratio so simply scale it for your amount of meat

Braising liquid

Technique

  1. Heat a dutch oven or other heavy bottomed oven-ready lidded pan over medium high heat with just enough vegetable oil (or lard if you have it) to cover the bottom .
  2. Pre-heat oven to 300ºF
  3. Cut pork into 1-2" cubes, trimming large sections of fat off (we need fat for the flavor, so just cut off any real large pieces). Toss pork pieces with spice rub.
  4. Brown the cubed pork well in the dutch oven, going in batches so there is only one layer of meat at a time.
  5. When all the meat is browned, deglaze the pan's bottom with the orange juice, stirring to break up the brown bits. Introduce all of the meat back to the pan and cover with water until it's nearly submerged.
  6. Bring to a simmer, cover, and place in the oven.
  7. Stir the pot after one and two hours, the pork should be very tender towards the third hour. When you're confortable with the tenderness, evacuate all the pork to a platter and begin to boil the braising liquid on the stove top.
  8. After letting the pork cool for a few minutes work through with your hands to separate and discard any fat or gristle pieces that hadn't melted in the braise. Tear the meat into smaller pieces.
  9. Turn your broiler on to high and place a rack towards the top
  10. Toss the now shredded pork with some of the reduced braising liquid (that should have boiled down significantly by now) and spread in a single layer on a sheet pan.
  11. Broil the pork for approximately five minutes per side until the outside begins to carmelize
  12. Serve! We like it best in tacos, but there's no wrong way to eat carnitas.

Tips


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