On a plate, in a tortilla, on a tortilla or maybe tostada… it doesn’t really matter. Pork carnitas are just plan delicious. You can serve them straight from the pot or fry them lightly to make the edges nice and crispy.
https://leitesculinaria.com/80909/recipes-carnitas-mexican-braised-fried-pork.html
Place all of the ingredients in a wide 6- to 7-quart heavy pot. (Don’t worry if everything isn’t completely submerged.) Bring to a boil, skimming any scum that collects on the surface as necessary.
Reduce the heat to medium-lowish and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1 1/2 to 2 hours. Discard the orange pieces and bay leaves.
TESTER TIP: If the liquid hasn’t completely evaporated, transfer the pork to a bowl and continue to simmer the liquid, stirring often, until it disappears.
Preheat the oven to 450°F (232°C).
If your pot isn’t ovenproof, transfer the pork and fat to a dish of some sort that’s ovenproof. Slide the pork into the oven, uncovered, and let it fry in its own fat until it’s browned, 20 to 30 minutes. There’s no need to stir. Serve it straight from the pot. (Leftovers keep in the refrigerator for up to 3 days.)
Ingredients
Directions
Place all of the ingredients in a wide 6- to 7-quart heavy pot. (Don’t worry if everything isn’t completely submerged.) Bring to a boil, skimming any scum that collects on the surface as necessary.
Reduce the heat to medium-lowish and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1 1/2 to 2 hours. Discard the orange pieces and bay leaves.
TESTER TIP: If the liquid hasn’t completely evaporated, transfer the pork to a bowl and continue to simmer the liquid, stirring often, until it disappears.
Preheat the oven to 450°F (232°C).
If your pot isn’t ovenproof, transfer the pork and fat to a dish of some sort that’s ovenproof. Slide the pork into the oven, uncovered, and let it fry in its own fat until it’s browned, 20 to 30 minutes. There’s no need to stir. Serve it straight from the pot. (Leftovers keep in the refrigerator for up to 3 days.)
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