Difference between revisions of "Carnitas"
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(Created page with "Ingredients: * 4 lbs pork shoulder (5 lbs if bone in) * 1 can of coke * 1 orange * 2 limes * 1-2 cinnamon sticks * 3-4 assorted dried chiles (ancho/guajillo) * (1+ T seeds, toast...") |
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Line 1: | Line 1: | ||
− | Ingredients: | + | == Ingredients: == |
* 4 lbs pork shoulder (5 lbs if bone in) | * 4 lbs pork shoulder (5 lbs if bone in) | ||
− | * 1 can of coke | + | * 1 12 oz can of coke OR 12 oz water plus 2 T Caramelized Sugar syrup and juice of 1 lemon |
* 1 orange | * 1 orange | ||
* 2 limes | * 2 limes | ||
Line 11: | Line 11: | ||
* water | * water | ||
− | Method: | + | == Method: == |
# Quarter onion. | # Quarter onion. | ||
# Cut citrus across equator. | # Cut citrus across equator. | ||
Line 20: | Line 20: | ||
# Reduce heat and partially cover (with lid). | # Reduce heat and partially cover (with lid). | ||
# After 1 hour, remove orange and lime rinds, squeezing out any liquid. | # After 1 hour, remove orange and lime rinds, squeezing out any liquid. | ||
− | # Mid-way through (about 2 hours) cooking, taste liquid and remove chiles if the braising liquid is particularly spicy hot. Finished carnitas will not be as spicy as liquid. | + | # Mid-way through (about 2 hours) cooking, taste liquid and remove chiles if the braising liquid is particularly spicy hot. Finished carnitas will not be as spicy as liquid. Add more salt if needed. |
# Simmer until a chopstick can easily pierce the meat. | # Simmer until a chopstick can easily pierce the meat. | ||
− | # Remove meat and let rest for 10 minutes. Continue reducing cooking liquid (if any). | + | # Remove meat and let rest for 10 minutes. Continue reducing cooking liquid (if any). Skim excess fat, leaving 2-3T in pan. |
# Remove bones and cartilage from meat, returning in chunks (the size you want) to pan. | # Remove bones and cartilage from meat, returning in chunks (the size you want) to pan. | ||
# Fry in remaining fat and sauce. | # Fry in remaining fat and sauce. | ||
# NOTE: If cooking to store, add meat back to sauce and coat, then fry when desired to eat. | # NOTE: If cooking to store, add meat back to sauce and coat, then fry when desired to eat. | ||
+ | |||
+ | [[Category:Pork]] | ||
+ | [[Category:Meat]] | ||
+ | [[Category:Recipes]] | ||
+ | [[Category:Mexican]] | ||
+ | [[Category:Method]] |
Latest revision as of 12:40, 24 August 2012
Ingredients:
- 4 lbs pork shoulder (5 lbs if bone in)
- 1 12 oz can of coke OR 12 oz water plus 2 T Caramelized Sugar syrup and juice of 1 lemon
- 1 orange
- 2 limes
- 1-2 cinnamon sticks
- 3-4 assorted dried chiles (ancho/guajillo)
- (1+ T seeds, toasted and ground?) cumin
- 1 large yellow onion
- kosher salt to taste (start with forefinger pinch)
- water
Method:
- Quarter onion.
- Cut citrus across equator.
- In a large dutch oven, add pork, coke, juice and rind of citrus, all other ingredients.
- Add enough water to get halfway up meat.
- Bring to boil.
- Skim scum/foam.
- Reduce heat and partially cover (with lid).
- After 1 hour, remove orange and lime rinds, squeezing out any liquid.
- Mid-way through (about 2 hours) cooking, taste liquid and remove chiles if the braising liquid is particularly spicy hot. Finished carnitas will not be as spicy as liquid. Add more salt if needed.
- Simmer until a chopstick can easily pierce the meat.
- Remove meat and let rest for 10 minutes. Continue reducing cooking liquid (if any). Skim excess fat, leaving 2-3T in pan.
- Remove bones and cartilage from meat, returning in chunks (the size you want) to pan.
- Fry in remaining fat and sauce.
- NOTE: If cooking to store, add meat back to sauce and coat, then fry when desired to eat.