Mexican recipes
Easy pork carnitas
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210 min
Serves 10 - 12
Mexican
Ingredients
- 3 1/2 lb pork shoulder 1.59 kg pork shoulder
- For the braising For the braising
- 3 tbsp tomato paste 44 ml tomato paste
- 4–5 clove garlic 4–5 clove garlic
- 1 bay leaf 1 bay leaf
- 1 1/2 tbsp cumin powder 22 ml cumin powder
- 1 tbsp oregano 15 ml oregano
- 1 tbsp black pepper 15 ml black pepper
- 2 1/2 tsp salt 12 ml salt
- 1 yellow onion, cut in 1-2 inch pieces 1 yellow onion, cut in 1-2 inch pieces
- 1 quart chicken or beef stock (950 ml) 945 ml chicken or beef stock (950 ml)
- Salt to taste Salt to taste
- Water Water
- For serving the Carnitas For serving the Carnitas
- 8 inch flour tortillas or tacos 20 cm flour tortillas or tacos
- Salsa Salsa
- Avocado slices Avocado slices
- Red onion, thinly sliced Red onion, thinly sliced
- Cilantro (coriander) leaves Cilantro (coriander) leaves
Method
Braise the pork
Place the pork shoulder in a large cooking pot over medium high heat. Add all the braising ingredients (including the stock), then add enough water to completely cover. Bring to a boil, lower heat, cover and simmer for 3 to 3 1/2 hours, until the meat is fork tender.
Shred the pork
Carefully remove the pork from the braising liquid and place in a bowl. Using two forks, break the meat into 3 to 4 inch pieces, discarding any bones.
Cook the pork carnitas
Season the pork with salt to taste and place on a baking tray. Cook in the oven for 20 to 25 minutes at 450 degrees F (230 degrees C), or until golden and crispy on the outside.
Remove the pork from the oven, let it cool down a bit, then shred it using a fork.
Serve the Carnitas
Serve the carnitas on a warm flour tortilla or taco topped with salsa, avocado slices, red onion and cilantro leaves. For a simpler and faster alternative, you can serve carnitas on a flour tortilla topped with barbecue sauce.
Place the pork shoulder in a large cooking pot over medium high heat. Add all the braising ingredients (including the stock), then add enough water to completely cover. Bring to a boil, lower heat, cover and simmer for 3 to 3 1/2 hours, until the meat is fork tender.
Shred the pork
Carefully remove the pork from the braising liquid and place in a bowl. Using two forks, break the meat into 3 to 4 inch pieces, discarding any bones.
Cook the pork carnitas
Season the pork with salt to taste and place on a baking tray. Cook in the oven for 20 to 25 minutes at 450 degrees F (230 degrees C), or until golden and crispy on the outside.
Remove the pork from the oven, let it cool down a bit, then shred it using a fork.
Serve the Carnitas
Serve the carnitas on a warm flour tortilla or taco topped with salsa, avocado slices, red onion and cilantro leaves. For a simpler and faster alternative, you can serve carnitas on a flour tortilla topped with barbecue sauce.
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