Carnitas Mexico’s Version of Pulled Pork

Monday, January 27, 2020 Food

                                    Mexican Pulled Pork Carnitas

               If you’re new to Carnitas, let me be the first to welcome you to your new addiction.

                                                  What are Carnitas?

Carnitas are Mexico’s version of pulled pork. It’s the first thing you seek upon landing in Mexico.

Made by slow cooking pork fully submerged in lard, this confit method of cooking yields pork that’s unbelievably rich and tender with loads of crispy golden bits.

            I love me some pulled pork carnitas. here is a easy recipe to follow

 

Slow Cooking

 

Ingredients

  • 2 kg / 4 lb pork shoulder (pork butt) , skinless, boneless (5lb/2.5kg bone in) (Note 1)
  • 2 1/2 tsp salt
  • 1 tsp black pepper
  • 1 onion , chopped
  • 1 jalapeno , deseeded, chopped
  • 4 cloves garlic, minced
  • 3/4 cup juice from orange (2 oranges)

RUB

  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 1 tbsp olive oil
1 Season the pork: In a small bowl, combine the spice rub ingredients. Pat the pork dry with paper towels, then sprinkle with half of the spice rub. Turn and rub the spice into the pork until the pieces are evenly coated.

2 Let the pork sit 15 to 60 min: Leave the pork to absorb the rub and to take the chill off the meat, at least 15 minutes or up to an hour. (Room temperature pork will sear better!)

3 Sear the pork: Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.)

Use a pair of tongs to lower the pork into the pot so the side with the most fat is facing down. Sear for 5 minutes. Flip it over and sear it for 5 more minutes. Both sides should be browned.

4 Sprinkle the remaining spice rub over the pork, then pour the pineapple juice over the top.

5 Pressure cook the pork: Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Manual” program on the pressure cooker and set the time to 1 hour and 15 minutes at high pressure. (For stovetop pressure cookers, cook for 60 minutes at high pressure.)

It will take about 10 minutes for your pressure cooker to come up to pressure, and then the cooking time will begin.

6 Release the pressure: After the cooking time ends, let the pot sit and naturally release pressure for about 20 minutes, then vent the remaining steam. (For stovetop pressure cookers, perform a quick pressure release.)

7 Separate the pork and cooking liquid: Use tongs to transfer the pork to a large baking dish or sheet pan, but be very gentle — the pork will be VERY tender and will fall apart easily!

Then, use heat-proof mitts to lift the inner pot out of the pressure cooker, pour the cooking liquid into a fat separator, then pour the liquid back into the pot. Reserve the fat.

(Alternatively, let the cooking liquid stand for about 10 minutes until the fat floats to the top, then use a shallow spoon to skim as much fat as possible from the surface.)

7 Reduce the cooking liquid: Return the pot to the pressure cooker, select the “Sauté” program, and let the cooking liquid reduce for 10 minutes. (If you are using a stovetop pressure cooker, do the same thing over medium heat.)

8 While the liquid is reducing, use a pair of forks to shred the pork. 

9 Broil the pulled pork until crispy (optional for carnitas): To make crispy carnitas, place the pan of shredded pork 6 to 8 inches below the broiler and broil for 5 to 10 minutes until the tips and edges of the pork are browned and crispy.

It’s fine to skip this step if you’re making a recipe where you don’t need the pork to be crispy.

10 Toss the shredded pork with the reduced liquid and serve: Return the pork to the pot with the reduced cooking liquid and toss to coat the pork evenly. If the pork seems a little dry, add a tablespoon or two of the reserved fat.

Serve it in tacos with the fixings listed above, or in burritos or rice bowls, or on a tostada salad.

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