Carnitas - mogity

Wednesday, November 15, 2017



  • 3pounds boneless pork shoulder
  • 2tablespoons lard or vegetable oil
  • 1/3cup chopped onion (1 small)
  • 3cloves garlic, minced
  • 2cups water
  • 1teaspoon finely shredded orange peel
  • 1/3cup orange juice
  • 4sprigs fresh thyme
  • 1teaspoon salt
  • 1teaspoon dried Mexican oregano or regular oregano, crushed
  • 1/2teaspoon crushed red pepper
  • 2bay leaves
  • Directions

    1. Trim fat from meat. Cut meat into 1-1/2-inch cubes. In a Dutch oven cook meat, half at a time, in hot lard or oil over medium-high heat, stirring to brown meat evenly. Remove meat from Dutch oven. Add onion and garlic to Dutch oven; cook until lightly browned and tender. Return all of the meat to Dutch oven.
    2. Add the water, orange peel, orange juice, thyme, salt, oregano, crushed red pepper, and bay leaves to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 2 hours. Remove lid; increase heat so mixture boils gently. Cook, uncovered, for 30 to 40 minutes or until nearly all of the liquid has evaporated, gently stirring occasionally. Discard thyme sprigs and bay leaves. Using a slotted spoon, transfer meat to a serving bowl.

    From the Test Kitchen


    Prepare Carnitas as directed. In a nonstick skillet heat a small amount of oil over medium heat. Add Carnitas and spread in a single layer. (Be sure to keep meat in a single layer. If you want, cook meat in batches.) Cook for about 5 minutes or until meat starts to crisp, turning occasionally.

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