Carnitas - Revision history

Malcolm at 19:40, 24 August 2012

2012-08-24T19:40:09Z

99.30.225.186 at 18:21, 2 July 2012

2012-07-02T18:21:59Z

Jen at 16:27, 11 June 2012

2012-06-11T16:27:05Z

Malcolm at 23:25, 1 June 2012

2012-06-01T23:25:35Z

Malcolm at 23:22, 1 June 2012

2012-06-01T23:22:45Z

Malcolm at 23:22, 1 June 2012

2012-06-01T23:22:31Z

Malcolm at 23:22, 1 June 2012

2012-06-01T23:22:01Z

Malcolm: 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..."

2012-06-01T23:21:24Z

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..."

New page

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, 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.
# Simmer until a chopstick can easily pierce the meat.
# Remove meat and let rest for 10 minutes. Continue reducing cooking liquid (if any).
# 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.

@@ Line 28: / Line 28: @@
 [[Category:Pork]]
 [[Category:Recipes]]
 [[Category:Mexican]]
 [[Category:Method]]

← Older revision		Revision as of 18:21, 2 July 2012
Line 28:		Line 28:

	[[Category:Pork]]		[[Category:Pork]]
		+	[[Category:Recipes]]
	[[Category:Mexican]]		[[Category:Mexican]]
		+	[[Category:Method]]

@@ Line 1: / Line 1: @@
 == Ingredients: ==
 * 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
 * 2 limes
@@ Line 22: / Line 22: @@
 # 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).
+# 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.