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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Ingredients:
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== Ingredients: ==
 
* 4 lbs pork shoulder (5 lbs if bone in)
 
* 4 lbs pork shoulder (5 lbs if bone in)
* 1 can of coke
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* 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
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* water
 
* water
  
Method:
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== Method: ==
 
# Quarter onion.
 
# Quarter onion.
 
# Cut citrus across equator.
 
# Cut citrus across equator.
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# 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.
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# 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).
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# 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.
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[[Category:Pork]]
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[[Category:Meat]]
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[[Category:Recipes]]
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[[Category:Mexican]]
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[[Category:Method]]

Latest revision as of 11:40, 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:

  1. Quarter onion.
  2. Cut citrus across equator.
  3. In a large dutch oven, add pork, coke, juice and rind of citrus, all other ingredients.
  4. Add enough water to get halfway up meat.
  5. Bring to boil.
  6. Skim scum/foam.
  7. Reduce heat and partially cover (with lid).
  8. After 1 hour, remove orange and lime rinds, squeezing out any liquid.
  9. 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.
  10. Simmer until a chopstick can easily pierce the meat.
  11. Remove meat and let rest for 10 minutes. Continue reducing cooking liquid (if any). Skim excess fat, leaving 2-3T in pan.
  12. Remove bones and cartilage from meat, returning in chunks (the size you want) to pan.
  13. Fry in remaining fat and sauce.
  14. NOTE: If cooking to store, add meat back to sauce and coat, then fry when desired to eat.