Mexican Pork Carnitas
This recipe transforms the humble pork shoulder into a mouth-watering feast, perfect for spicing up your taco nights. The pork is seasoned with a blend of traditional spices and slow-braised to perfection, resulting in meat that is irresistibly tender on the inside and delightfully crispy on the outside.
Suggested Equipment
Ingredients
- 2 pounds Pork Shoulder
- 1 tablespoon Fajita season Or To Taste
- ½ large Onion Julienne cut, then cut through the onion to coarse chop for texture
- 1 tablespoon Fresh Cilantro
- ½ whole Serrano Minced
- 2 cups Coke Cola
- 2 cup Orange Juice
- ⅓ cup Lime Juice
- Water or Stock Use to cover the meat
Carnita Seasoning Recipe
- 1 tablespoon Ancho Chili Powder
- 1 tablespoon Chili Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic
- 2 teaspoon Cumin
- 2 teaspoon Black Pepper
- 2 teaspoon Oregano
- 2 teaspoon Sea Salt
Pickled Red Onion
- 5 tablespoon Apple Cider Vinegar
- 2 tablespoon Red Wine Vinegar
- 1 teaspoon Sugar
- ½ whole Lime Juiced
Instructions
Carnitas Recipe
- Prepare the Pork:Season the pork shoulder generously with the prepared fajita seasoning and salt to taste. In a large pot, add oil and sear the pork over medium-high heat until all sides are browned. Remove the pork and set aside. Clean the pot to remove excess oil and unwanted bits.
- Cook the Vegetables:Add fresh oil to the pot. Introduce the Spanish mirepoix: sliced onions, sliced poblano pepper, and chopped carrots. Cook until they start to brown and reduce in size, softening and beginning the caramelization process.
- Braising the Pork:Return the pork to the pot. Add chipotles, fire-roasted tomatoes, Coca-Cola, serranos (or flavor peppers), and water or stock. Braise the pork on low heat, covered, until tender (about 4 to 6 hours). The ideal temperature is between 150 to 160 degrees Fahrenheit for a low and slow cook.
- Making Pickled Red Onion:Combine apple cider vinegar, red wine vinegar, and sugar. Stir until the sugar is dissolved. Add thinly sliced red onions to the mixture and let them pickle.
- Final Steps:Once the pork is tender, shred it using two forks. For a crispy finish, spread the shredded pork on a baking sheet and broil in the oven until the edges are golden brown. Alternatively, crisp it in a skillet over medium-high heat.
- Assembling the Tacos:Serve the shredded pork in warm tortillas. Garnish with pickled red onions, fresh cilantro, and a squeeze of lime juice.
Video
Notes
Optimal Cut of Pork: Choose pork shoulder (or pork butt) for the best results. This cut has the ideal fat content that melts away during slow cooking, leaving the meat tender and flavorful.
Layering Flavors: Build layers of flavor by starting with a robust spice mix for the pork, followed by the sweetness and depth from the vegetables in the Spanish mirepoix. Each ingredient adds a unique note to the final dish.
Low and Slow: Patience is vital when braising the pork. Cook it on a low temperature for several hours to achieve the perfect tenderness. This gentle cooking process allows the meat to absorb all the flavors fully.
Crisping the Pork: For that irresistible crispy exterior, either broil the shredded pork in the oven or crisp it in a skillet. This step adds a delightful texture contrast to the tender meat.
Balancing Acidity: The pickled red onions aren’t just a garnish; they provide a necessary acidic contrast to the rich and savory pork. Ensure they are thinly sliced and adequately pickled for the best flavor.
Freshness Counts: Use fresh lime juice and cilantro. The freshness of these ingredients brings a bright, zesty flavor that elevates the dish.
Serving Temperature: Serve the Carnitas hot for the best taste experience. If they cool down, a quick reheat in the skillet can bring back the warmth and crispiness.