Carnita Recipe
Braised pork served over arugula & our house-made cornbread; finished with poached eggs, hollandaise & cilantro.
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Ingredients
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Carnita
Cornbread
Hollandaise Sauce
To Serve
Method
Carnita
- 1
Prepare the Pork
In a large pot, combine the pork shoulder, chopped onion, minced garlic, orange juice, lime juice, cumin, smoked paprika, salt, black pepper, and bay leaves. Cover and cook on low heat for about 3-4 hours or until the pork is tender and easily shredded.
- 2
Cornbread
- 3
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 4
Mix Dry Ingredients
In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, sugar, and salt. Mix well.
- 5
- 6
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined.
- 7
Bake the Cornbread
Pour the batter into a greased 8-inch square baking dish and bake for 20-25 minutes, or until the top is golden brown and a toothpick comes out clean.
Hollandaise Sauce
- 8
Melt the Butter
In a small saucepan, melt the butter over low heat; do not let it boil.
- 9
Prepare the Egg Yolks
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk constantly.
- 10
Combine
Slowly drizzle in the melted butter while whisking until the sauce thickens. Season with salt and cayenne pepper to taste.
Poaching the Eggs
- 11
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny.