Traditional carnitas
Introduction
There is little in the world of traditional carnitas that can match the depth and pure deliciousness of this Mexican standard. Carnitas, a culinary bliss adored by generations of Mexicans from all corners of the country is an epitome of love and vigor in Michoacán. The spirit for life is in its creation, slowly cooked until being divine and mostly fried in lard to obtain the unmistakable flavor. Creating each pot takes days of slow baking, whether in an old-school Dutch oven or the more modern invention known as a Crock-Pot; it’s guided by tradition designed to ensure every bite is tender and moist-nearly melting into your mouth-with spices that sing.
Crafting the Perfect Carnitas
For the ultimate carnitas, use a big piece of pork butt. This is hands down my favourite cut because 4-6 hours of gentle slow cooking will result in succulent meat that falls away to the touch. The use of manteca versus the no lard also contributes an impact on the final crunchy crust outside skin and texture. No matter what you choose, remember the end goal in sight: a perfect compromise between crispy and moist chunks to be served as real fried pork carnitas.
Serving Suggestions
After shredding these will be added to an array of Mexican creations. These tacos the perfect combination of a classic onion, cilantro and squeeze if lime taco with these unique Caritas Enchiladas. Leftovers are a treat as they can be reinvented in so many ways, but still evoke the spirit of your traditional carnitas de puerco.
Ingredients
- Pork Butt or Pork Shoulder – about 3 to 3.5 lbs
- 4 tsp kosher salt
- 1 lb lard
- 2 tsp Mexican oregano
- 1 tsp cumin
- 1/2 tsp black pepper
- 5 cloves (spice)
- 1 orange
- 1 onion
- 5 cloves of garlic
- 2 bay leaves
- 5 oz evaporated milk
- 1/2 cup water
- 6 oz Mexican coca-cola
Cooking Process
Before cooking, remove meat from the fridge and allow it to sit at room temperature so that your sous chef can be a more even cook. In a large, heavy pot heat some lard until really hot and shimmering. Gently add the pork butt to sear on all sides until a golden crust is achieved. First it seals in the juices second it helps break down that fat and turn those pork chunks ultra tender which makes them maelt-in-your-mouth carnitas.
Finishing Touches
When you go to simmer make sure that the cream or milk is cold when it’s added back in. Or just keep the temperature steady to a gentle simmer. This low and slow technique is what allows for super tender pork shoulder. After, let the pork rest a bit to coo before shredding so you are not losing all the lovely juices in it.
Traditional Carnitas
Instruction
Traditional Carnitas Start by Preparing the Pork Butt Liberally season with kosher salt and refrigerate overnight in an air-tight container to dry brine. Doing this gives the meat time to soak up good salt, which makes everything taste delicious. Allow the meat to sit out until it is room temperature for even cooking first.
Melt the lard in a heavy pot over high heat until it starts to smoke. Seasoning Bundle with piloncillo or brown sugar and pork chunks ZERO SP POST! TIME 6-8 hours Slowly bring the lard up to a boil at 350°F, then reduce if needed (you may need to back it down closer to medium low) so that you do not burn your pork and ideally never exceed 370°F.
Once the meat is golden brown on the initial cook, add milk to your pot. Make sure it is gently bubbling and leave to simmer until the pork becomes soft enough to shred easily. The slow process is key to getting the most delicious dry carnitas with a nice, crisp crust.
In the last 5 minutes of cooking your pork carnitas, keep a low and slow simmer to lock in all those good things from the pot juices. Slow cooking – as always the best method to draw out all of the flavors and tenderness from this tough cut of pork shoulder. The cooking liquid mixed with pork drippings is what makes the shredded pig so succulent.
Notes on Traditional Carnitas
Nutritional Info
Carnitas are prepared with fattier, higher calorie meat than the traditional meats in many burritos (e.g. carne asada grilled chicken) and preparation includes a type of frying/octet/streaming which can add additional needless calories;uvo 1683 Sacramento? The NUTRITIONAL info always tells you how many grams of FAT are in the meat portion, but it does NOT account for discard fats. This makes it more important to consider serving size while consuming this delicious meal.
Piloncillo
For the most authentic taste, you will want to use Piloncillo which is a raw sugar cane product used in Mexico. Commonly sold in most Latin markets, it comes in an 8-ounce cone enclosed by plastic. If it is a mild sweetness recipe, about 2 ounces can be used (or replaced with one-fourth piece of brown sugar).
Adaptations
If you are working with a recipe, such as those from Gonzalo Guzman’s Nopalito, think of this in terms of using better-quality ingredients that have been selected for their characteristics like the optimal grain size and flavor profile for kosher salt. The oil, including vegetable, avocado or olive can dictate how rich the final product tastes while lard is used by some traditionalist to add even more richness to the dish.
If you desire a Coke, buy the real sugar Mexican version at most large grocers. Slow is the name of the game in terms of cooking with pork butt, a notoriously tough cut proving by slow-cooking that it has earned its alternative nickname as Boston Butt-yes-slowly transformed from [near] impossibly chewy meat into melting-in-your-mouth deliciousness on a plate. The liquid is necessary to reserve flavour and braising liquids during the shredding process.
Broil method post-braising for crispy: If you want that extra crisp on your carnitas, broiled is the way to go. They freeze great, and will last around 3 months if stored in freezer-safe tupper ware! Carnitas is a very adaptable dish with endless culinary opportunities, whether indulging in Tacos or Tortas and Burritos or even enjoying other favorite dishes.