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CARNITAS

Picture for CARNITAS

683,916 views  While these carnitas might not be considered authentic, they surely still deliver on that delicious carnitas promise.

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INGREDIENTS

for the Carnitas

for the Carnitas

pork shoulder, cut into 2 3 inch pieces

3 - 4 lb pork shoulder, cut into 2 3 inch pieces

As needed kosher salt

As needed kosher salt

lard

2 lb lard

naval orange

1 naval orange

yellow onion, halved

0.5 yellow onion, halved

coca cola, preferably Mexican

12 oz coca cola, preferably Mexican

garlic cloves, peeled

4 garlic cloves, peeled

bay leaves

3 bay leaves

dried oregano

1 tbsp dried oregano

cumin seeds, toasted

1 tsp cumin seeds, toasted

evaporated milk

5 oz evaporated milk

for the Carnitas Tacos

for the Carnitas Tacos

Corn tortillas, warm

Corn tortillas, warm

Carnitas

Carnitas

White onion, chopped

White onion, chopped

Cilantro leaves

Cilantro leaves

Limes, quartered

Limes, quartered

for the Carnitas Taquitos

for the Carnitas Taquitos

As needed neutral oil

As needed neutral oil

(6  inch) Corn tortillas

(6 inch) Corn tortillas

Carnitas

Carnitas

Crema

Crema

Cotija

Cotija

Limes

Limes

Cilantro leaves

Cilantro leaves

Optional: bed of iceberg lettuce

Optional: bed of iceberg lettuce

for the Carnitas Nachos.

for the Carnitas Nachos.

Tortilla chips

Tortilla chips

Shredded cheese of choice (monterey jack, cheddar, ect.)

Shredded cheese of choice (monterey jack, cheddar, ect.)

Jalapenos, sliced

Jalapenos, sliced

Red onion, diced

Red onion, diced

Pico de gallo

Pico de gallo

Carnitas

Carnitas

Crema

Crema

Guacamole

Guacamole

Radishes, thinly sliced

Radishes, thinly sliced

for the Carnitas Cuban Sliders

for the Carnitas Cuban Sliders

Slider rolls

Slider rolls

Unsalted butter, melted

Unsalted butter, melted

Yellow mustard

Yellow mustard

Deli ham, thinly sliced

Deli ham, thinly sliced

Carnitas

Carnitas

Dill pickles

Dill pickles

Swiss cheese

Swiss cheese

DIRECTIONS

1.

for the Carnitas Method:

1.

Preheat the oven to 300 °F.

2.

Season the pork generously in salt, then allow the pork to sit at room temperature for 30 minutes.

pork shoulder, cut into 2 3 inch pieces

3 - 4 lb pork shoulder, cut into 2 3 inch pieces

As needed kosher salt

As needed kosher salt

3.

Meanwhile, add the lard, orange juice and orange rinds, cola, onion, garlic, bay leaves, oregano, and cumin seeds to a large dutch oven

lard

2 lb lard

naval orange

1 naval orange

yellow onion, halved

0.5 yellow onion, halved

coca cola, preferably Mexican

12 oz coca cola, preferably Mexican

garlic cloves, peeled

4 garlic cloves, peeled

bay leaves

3 bay leaves

dried oregano

1 tbsp dried oregano

cumin seeds, toasted

1 tsp cumin seeds, toasted

4.

Cover the dutch oven and bring to a simmer over medium heat.

5.

Add pork to the dutch oven, making sure to mostly submerge all of the pork pieces. Bring the liquid back to a simmer, then tansfer the uncovered dutch oven to the preheated oven. Allow the pork to cook for 1 ½ hours, making sure to stir every 30 - 45 minutes.

6.

After 1 ½ hours, add the evaporated milk and stir to combine. Return to the oven to finish cooking for an additional 1 ½ hours.

evaporated milk

5 oz evaporated milk

7.

Shred and serve the carnitas; or separate the meat, reserving about 1 cup of the cooking liquid, and refrigerate overnight.

Carnitas

Carnitas

8.

When ready to reheat, roughly chop or shred the carnitas and toss with a few tablespoons of the reserved large mixture (melted, if necessary). Add the carnitas to a sheet tray and broil for about 8-10 minutes. Alternatively, reheat on the stovetop in a large skillet until heated through, about 6-8 minutes.

9.

for the Carnitas Tacos Method:

1.

Add 2-3 tablespoons of carnitas to each tortillas. Top with cilantro and white onion. Then, garnish with lime wedges before serving immediately.

Carnitas

Carnitas

Corn tortillas, warm

Corn tortillas, warm

White onion, chopped

White onion, chopped

Cilantro leaves

Cilantro leaves

Limes, quartered

Limes, quartered

2.

for the Carnitas Taquitos Method:

1.

Preheat ¼ inch of neutral oil in a large skillet to about 350 °F.

As needed neutral oil

As needed neutral oil

2.

Warm tortillas to make them pliable over an open flame.

(6  inch) Corn tortillas

(6 inch) Corn tortillas

3.

Add 2-3 tablespoons of carnitas to the tortillas, then roll tightly.

Carnitas

Carnitas

4.

Once rolled, secure the rolled tortillas with a pair of tongs or by inserting toothpicks.

5.

Carefully lift and place the taquito into the preheated oil seam side down. Fry the flautas until sealed, about 1-2 minutes, then continue frying until golden brown on all sides, 1-2 minutes per side.

6.

Transfer the fried flautas to a paper towel-lined sheet tray. If applicable, remove the toothpicks from the flautas before serving.

7.

Garnish with a drizzle of crema, a sprinkle of cotija cheese, lime wedges, and cilantro leaves. Optionally, serve the flautas over a bed of iceberg lettuce.

Crema

Crema

Cotija

Cotija

Limes

Limes

Cilantro leaves

Cilantro leaves

Optional: bed of iceberg lettuce

Optional: bed of iceberg lettuce

8.

for the Carnitas Nachos Method:

1.

Preheat oven to 375 °F.

2.

Assemble nachos as desired: layered chips, cheese, and toppings of choice.

Tortilla chips

Tortilla chips

Shredded cheese of choice (monterey jack, cheddar, ect.)

Shredded cheese of choice (monterey jack, cheddar, ect.)

Jalapenos, sliced

Jalapenos, sliced

Red onion, diced

Red onion, diced

Pico de gallo

Pico de gallo

Carnitas

Carnitas

3.

Bake for 20 minutes or until the cheese has fully melted.

4.

Serve with sour cream, guacamole, and radishes.

Crema

Crema

Guacamole

Guacamole

Radishes, thinly sliced

Radishes, thinly sliced

5.

for the Carnitas Cuban Sliders Method:

1.

Preheat the oven to 375 °F. Place a large sheet tray into the oven to preheat.

2.

Cut the slider buns in half horizontally and brush the cut-side with melted butter.

Slider rolls

Slider rolls

Unsalted butter, melted

Unsalted butter, melted

3.

Place the bottom half of the buns (cut-side down) on a another sheet tray.

4.

Spread the bottom half of the buns with mustard and layer with ham, carnitas, dill pickles, and swiss cheese.

Yellow mustard

Yellow mustard

Deli ham, thinly sliced

Deli ham, thinly sliced

Carnitas

Carnitas

Dill pickles

Dill pickles

Swiss cheese

Swiss cheese

5.

Add the top half of buns (cut-side up), then place the preheated sheet tray to the top of the slider stack. Weigh the sheet tray down with a large cast iron pan to compress the sliders.

6.

Bake the sliders in the preheated oven for 5-7 minutes, then remove the weighted sheet tray and continue to bake for 10-15 minutes or until golden brown and warmed through.

7.

Serve warm.

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