Carnitas are a savory and flavourful Mexican dish consisting of braised or simmered pork that's traditionally slow-cooked until tender, resulting in succulent, crispy, and caramelized pieces of meat. The word "carnitas" translates to "little meats" in Spanish, and this dish lives up to its name by featuring small chunks or shreds of pork, typically taken from the shoulder or other fatty parts of the pig. These pork pieces are cooked in a blend of spices, often including garlic, cumin, oregano, and citrus juices like orange and lime, creating a rich and aromatic flavour profile. The final step involves crisping up the pork in its own rendered fat or oil, achieving a perfect balance of tender meat and crispy edges. Carnitas are a beloved staple in Mexican cuisine, enjoyed in tacos, burritos, tortas, or simply served with rice and beans for a hearty and satisfying meal.
Ingredients:
- 1.5kg pork shoulder (cut into chunks)
- 1 onion (quartered)
- 4 cloves garlic (minced)
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- 2 oranges (juiced)
- 1 lime (juiced)
- 1/2 cup coke or beer (optional)
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish (optional)
- Bucks Chilli Co. Hot Sauce or Salsa for dressing (optional)
Method:
1. Prepare the Pork: Pat dry the pork pieces and season them generously with salt and pepper.
2. Sear the Pork: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Brown the pork pieces on all sides in batches until golden brown. Once browned, transfer them to a plate and set aside.
3. Prepare the Braising Liquid: In the same skillet, add the onion quarters and cook until they begin to soften. Stir in the minced garlic, cumin, oregano, chili powder, smoked paprika, and bay leaves. Cook for a minute until fragrant.
4. Braise the Pork: Return the browned pork to the skillet. Pour in the orange juice, lime juice, and coke or beer (if using). Add enough water to cover the pork. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 2 to 3 hours until the pork becomes tender and easily shreddable. Stir occasionally and add water if needed to keep the pork submerged.
5. Crisp the Carnitas: Once the pork is tender and most of the liquid has evaporated, increase the heat to medium-high. Cook, stirring occasionally, until the pork starts to crisp up and turn golden brown. This step usually takes around 10-15 minutes. Adjust seasoning if necessary.
6. Serve: Remove the bay leaves. Serve the carnitas hot, garnished with fresh cilantro if desired. They are perfect for tacos, burritos, or served alongside rice and beans.
Enjoy your homemade carnitas!
