5 lb pork shoulder (pork butt), skinless, bone-in
1 onion, coarsely chopped
1 jalapeno, seeded and ribs removed, chopped
- 1¼ tbsp table salt OR 2 tbsp kosher salt
- 1 tsp black pepper
- 4 cloves garlic, minced
- 2 oranges, juice only
Rub
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tbsp olive oil
- Heat 1 tbsp of oil in a large non stick pan over high heat. Place shredded pork into the pan and press down and cook until the bottom side is golden brown and crusty.
- Pour over the juices and serve immediately (if you are using defrosted carnitas, this is not applicable as the juices are already on the meat).
- If you are reheating the carnitas, then flip and cook the other side briefly just to warm through. I really recommend only making one side crusty and leaving the other side juicy and moist.
- 2. To make this in the oven, add 1 cup of water to the braising liquid. Place in 325F/160C oven for 2 hours, covered, then roast for a further 1 to 1.5 hours uncovered. Add more water if the liquid dries out too much. You should end up with 1½ to 2 cups of liquid when it finishes cooking.
If you make this recipe in the oven, you could skip the pan frying step because you will get a nice brown crust on your pork.
3. Use pork with the skin removed but leaving some of the fat cap on. The fat adds juiciness to the carnitas!
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