Add Carnitas Recipe

Name: Le Buzz Plaza Coffee Cos Add Carnitas Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs boneless pork shoulder (cut into 2-inch cubes); 1.5 tbs kosher salt; 1 tsp black pepper (freshly ground); 1 tsp ground cumin; 1 tsp dried oregano (preferably Mexican oregano); 2 each bay leaves; 6 each garlic cloves (smashed); 1 each yellow onion (cut into wedges); 1 cup fresh orange juice; 2 tbs fresh lime juice; 1 cup chicken or pork stock; 2 tbs vegetable oil (for crisping); 12 each warm corn or flour tortillas; 0.5 cup chopped white onion; 0.5 cup chopped fresh cilantro; 4 each lime wedges; 1 cup salsa verde or roja

Inspired by Le Buzz Plaza Coffee Co

Time3h

Serves6

Make Add Carnitas Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pork Carnitas

2 lbs boneless pork shoulder (cut into 2-inch cubes)

1 1/2 tbs kosher salt

1 tsp black pepper (freshly ground)

1 tsp Ground cumin

1 tsp dried oregano (preferably Mexican oregano)

2 each bay leaves

6 each garlic cloves (smashed)

1 each yellow onion (cut into wedges)

1 cup fresh orange juice

2 tbs Fresh lime juice

1 cup chicken or pork stock

2 tbs vegetable oil (for crisping)

To Serve (optional)

12 each warm corn or flour tortillas

1/2 cup chopped white onion

1/2 cup chopped fresh cilantro

4 each Lime wedges

1 cup salsa verde or roja

Method

Pork Carnitas

Prep pork and aromatics

Pat the pork shoulder cubes dry with paper towels. In a large bowl toss the pork with kosher salt, black pepper, ground cumin and dried oregano until evenly coated. Set aside for 10 minutes to let the salt begin to penetrate.

Sear (optional but recommended)

Heat a heavy Dutch oven or large oven-safe pot over medium-high heat. Add 1 tablespoon oil. Working in a single layer (in two batches if needed), sear pork cubes on all sides until nicely browned, about 3–4 minutes per batch. Transfer seared pork to a plate.

Combine for braise

Reduce heat to medium. Add remaining 1 tablespoon oil to the pot, then add smashed garlic and onion wedges. Sauté 1–2 minutes to release aroma (do not brown). Return all pork to the pot. Add bay leaves, orange juice, lime juice and stock. Scrape any brown bits from the bottom of the pot to incorporate flavor.

Braise

Bring liquid to a gentle simmer. Cover the pot and transfer to a 300°F (150°C) oven, or leave on the stovetop at a low simmer. Cook until pork is very tender and easily shreds, 2 to 2.5 hours. Check once halfway and spoon some braising liquid over the pork if the top is drying.

Shred and reduce liquid

Remove the pot from oven. Using tongs, transfer pork to a cutting board or large bowl and shred with two forks into bite-sized pieces. Skim and reserve 1/2 cup of the braising liquid. Place the pot with remaining liquid on medium-high heat and reduce until slightly thickened, about 6–8 minutes; this concentrates flavor for moistening the shredded pork.

Crisp the carnitas

Return shredded pork to the pot with reserved reduced braising liquid and toss to combine. Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. When shimmering, add pork in a single layer and let it crisp without stirring for 2–3 minutes, then stir or flip pieces to crisp other sides for another 2–3 minutes. Work in batches if necessary to avoid steaming. You want a mix of tender, saucy pieces and golden-browned crisp edges.

Finish

Taste and adjust seasoning with additional salt, a squeeze of lime, or a spoon of the reduced braising liquid if needed. Discard bay leaves.

To Serve

Warm tortillas on a dry skillet or directly over a gas flame until pliable. Fill tortillas with a generous portion of carnitas, top with chopped onion, cilantro, a spoonful of salsa, and squeeze lime over the top.

Leftovers: store cooled carnitas in an airtight container with a couple tablespoons of reserved braising liquid for up to 4 days in the refrigerator, or freeze for up to 3 months.