Tortillas taste magical when added to carnitas. To understand things better, let’s take an instance. Imagine seasoned pork cooked until tender, shredded and pan-fried until golden and crispy. Didn’t this imagination water your mouth? Carnitas is such a deadly combination of crunchiness and juiciness that it’s irresistible. I know! You must be wondering what makes carnitas a must-try. Even if you don’t pair carnitas with other Mexican dishes, it tastes incredible.
What is Carnitas?
Let’s unleash a few solid reasons to try this appetising homemade carnitas:
- Carnitas is a flavourful dish that you can quickly and effortlessly make with ingredients readily available in your kitchen.
- Slow-cooking this dish releases aromatic flavours, making it taste exceptional.
- Some people make carnitas at once and freeze them for months. Even after reheating, carnitas retains its flavour.
Oh, yes. If you’re hosting a party, don’t forget to include carnitas in your menu. You’ll surely steal the spotlight by presenting such a tasty dish to your guests.
BTW, have you tried this satisfying dish yet? If you’ll try this dish for the first time, let’s know it in detail. In simple terms, carnitas are Mexican-style pulled pork. If you’re visiting Mexico for the first time, do not skip tasting this juicy pork delight. You won’t believe it – Travellers and tourists are so passionate about tasting this dish that you will find people enjoying this dish in street food stalls, even in the rain.
Carnitas are the most ordered dish in taquerias.
Let’s understand the chef’s secret behind creating this flavourful dish. In lavish taquerias, chefs slow-cook the pork in vegetable lard, yielding a rich and flavourful dish with a crunchy crust and juicy interior. This method is not feasible for home cooks. However, why worry? Your beloved food ninja is adept at delivering an authentic flavour without using complicated methods.
Pro Tip: Choose boneless pork shoulder over other cuts. Boneless pork shoulder yields the best carnitas.
Ingredients required to make carnitas
- 2.5 kgs boneless pork
- 1 onion
- ¾ cup orange juice
- 1 jalapeno (Chopped and Deseeded)
- 1 teaspoon black pepper
- 2.5 teaspoons salt
- 4 garlic cloves (minced)
- 1 tablespoon dried oregano
- 1 tablespoon olive oil
- 2 tablespoons ground cumin
How to make the best homemade carnitas?
- Wash the pork thoroughly. Post this, pat it dry with a paper towel.
- Season the pork with cumin, oregano, pepper powder and salt.
- In a slow cooker, add the pork and layer it with garlic, onion, and jalapenos. Now is the time to add a secret ingredient to this dish to give it a restaurant-style taste and texture. The secret ingredient chefs add to carnitas is orange juice. Now, understand how this secret ingredient creates magic in this dish.
When the pork cooks, it releases its flavour and aroma, and when it mingles with orange juice, the final product is extraordinary. So, even if you can’t use lard like taquerias, this ingredient compensates for it. Now, you don’t need to make any preparations for it. Just wait till the pork tenderises.
- Once cooked, remove from the flame.
- Once it cools, shred the pork and pan-fry it till it turns golden.
You only need around two cups of juice in this recipe. Dry the remaining juice.
- Heat olive oil in a non-stick pan or skillet. Add shredded pork and sprinkle a little juice on it.
- Once your pork turns golden brown and is ready to serve, drizzle a little more juice.
If you’re a taco lover, you may use it as a filling.
I have posted several meat recipes on my blog. My followers often ask if they can cook it in an Instant Pot or pressure cooker. Yes, if you don’t have a slow cooker, you can make meat recipes in a pressure cooker or an Instant Pot. However, slow-cooked dishes taste exceptional.
Though slow-cooking is time-consuming and takes up to ten hours, I prefer this method for its incredible taste. However, don’t worry! There is no substantial difference in the taste. I also use a pressure cooker when I’m running short of time. In addition, you can also try baked carnitas. If you’re looking for a recipe guide, message or comment on social media. I will share it with you. Baked carnitas also taste lip-smacking.
Note: Browning the pork in a skillet elevates the taste of the carnitas.
Pro Tip: If you prefer placing it in the refrigerator or freezer, don’t pan-fry the pork. You can store carnitas in the fridge for up to five days. If you intend to store it for a longer (say, a few months), store it in the freezer in an airtight container. Store the juice in an airtight jar.
