Craving authentic, melt-in-your-mouth carnitas? Look no further! This recipe delivers the ultimate crispy-skinned, tender pulled pork experience, perfect for tacos, burritos, bowls, or simply enjoyed on its own. Forget dry, tough carnitas; this recipe utilizes a slow-cooking method that renders the pork incredibly juicy, followed by a crucial high-heat crisping technique for that irresistible crackling exterior. We'll explore the secrets to achieving perfectly seasoned, succulent meat, revealing the simple steps to elevate your next Mexican feast.
Get ready to transform humble pork shoulder into a culinary masterpiece. This comprehensive guide walks you through each stage of the process, from initial preparation and the slow simmer to the final, crucial crisp-up. Ready to dive in? Let's get started with our step-by-step instructions for creating the most amazing crispy carnitas you've ever tasted.
Tools Needed
- Large Dutch oven
- Oven
- Tortilla press
- Hot pan
- Foil-lined baking sheet
Ingredients
- Boneless pork shoulder (pork butt): 4 lbs
- Garlic cloves: 4-5
- Ground coriander: 1 teaspoon
- Ground cumin: 1 teaspoon
- Paprika: 1 teaspoon
- Salt: 1 tablespoon
- Limes: 2
- Cinnamon sticks: 2
- Bay leaves: 3
- Water: 2 cups (approx.)
- Masa flour: 2 cups
- Water (for tortillas): 1 1/2 cups
- White onion: 1
- Cilantro
- Radishes
- Cotija cheese
Step-by-Step Instructions
Step 1. Prepare the Pork and Marinate
- Cut the pork shoulder into 2-inch chunks. Leave the fat on.
- Slice 4-5 cloves of garlic.
- In a bowl, combine ground coriander, cumin, paprika, and salt.
- Juice the two limes.
- Place the pork in a cold large Dutch oven. Add the spice mixture, garlic, and toss to coat.
- Add lime juice and enough water to mostly cover the pork.
- Add bay leaves and cinnamon sticks.
Step 2. Slow Cook the Pork
- Bring to a simmer on the stovetop, then transfer to a preheated oven (with lid off) at 350°F (175°C) for 3-4 hours, or until the meat is tender.
Step 3. Crisp the Carnitas
- Once the liquid has evaporated and the fat starts to fry the meat, remove from oven.
- Pour the carnitas onto a foil-lined baking sheet. Pull apart into bite-sized chunks, not shredded.
- Return the carnitas to the oven at 400°F (200°C) for 10 minutes to crisp.
Step 4. Assemble and Serve
- Make corn tortillas (or use store-bought).
- thinly sliced white onion, cilantro, radishes, lime wedges, and crumbled cotija cheese.
Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide
Tips
- For easier cleanup, use a foil-lined baking sheet when crisping the carnitas.
- Don't overcook the carnitas in the final crisping stage; otherwise they will dry out.
- This recipe is great for crowds and makes a great weekend project.
Nutrition
- N/A
FAQs
1. Can I use a different cut of pork for carnitas?
While pork shoulder (butt) is traditional and best for its fat content, you can try a boneless pork loin, but it will likely be leaner and require more attention to prevent drying out. Adjust cooking time accordingly.
2. How do I store leftover carnitas?
Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. You can also freeze them for longer storage – up to 3 months.
3. What can I serve with my crispy carnitas?
The possibilities are endless! Tacos, burritos, bowls, salads, nachos, and even just with some warm tortillas and your favorite toppings are all delicious options.
With this recipe, you've unlocked the secret to perfectly crispy and tender carnitas. From the slow-cooked tenderness to the satisfying crunch, your homemade carnitas will impress even the most discerning palates. Now go forth and create a culinary masterpiece!