Carnitas Fiesta Crispy Tender Mexican Pulled Pork
Recipe Introduction
Quick Hook
Ever wondered how to make carnitas at home? Honestly, it’s way easier than you think! Forget boring pulled pork, we're diving headfirst into crispy carnitas recipe territory, loaded with citrus and spice!
Brief Overview
Authentic Mexican carnitas hails from Michoacán. Making it at home is easier than you think. This recipe is a medium difficulty and takes around 5 hours, but the payoff is huge! It makes 6-8 servings.
Main Benefits
This Carnitas recipe delivers restaurant quality flavor. You can serve it at your next fiesta. The best part? It will transport you to Mexico.
Carnitas Fiesta: Crispy & Tender Mexican Pulled Pork
These carnitas (aka Mexican Pulled Pork) are cooked low and slow. Then, they're crisped to golden perfection. This recipe is inspired by the street food of Mexico.
Get ready for a flavor explosion!
look into into Deliciousness
Fancy ditching the meat? Let's talk Jackfruit carnitas ! I know, it sounds wild but trust me. Jackfruit does a bang-up job mimicking that shredded texture.
We'll stick to the traditional Mexican flavors to make the Jackfruit the star .
Getting Started: The Star Ingredient
The key to incredible carnitas is the pork shoulder. Choose a cut with good marbling for maximum flavor. Don’t be tempted to skimp on the fat.
It renders down during cooking, creating that amazing, melt-in-your mouth texture.
The Magic of Low and Slow
The beauty of Homemade carnitas is the slow braise. Seriously, resist the urge to rush it. This process is what tenderizes the meat.
You want it falling apart at the touch of a fork, yeah?
Crisp It Up!
After the braise, the real magic happens: crisping. This step is crucial for that signature crispy carnitas recipe texture. Don’t overcrowd the pot.
I once tried to squeeze it all in at once... Disaster! Work in batches for evenly browned, glorious carnitas.
Let's Talk Carnitas: Getting Your Gear Together!
Alright, so you wanna know how to make carnitas that'll knock your socks off? First, we gotta round up the troops.
It's not a crazy complicated list, promise. I remember the first time I tried, honestly, I was way over prepared. Learn from my mistakes! You don't need every gadget under the sun.
Let's keep it simple, yeah?
The Core Ingredients: What You Really Need
- Pork Shoulder: A whopping 3 pounds (that's about 1.36 kg for you metric folks). This is your star player, get a good one. Look for some marbling, that fat is flavor , baby. Oh my gosh!, nobody wants dry crispy carnitas recipe .
- Salt & Pepper: 1 tablespoon ( 15 ml ) of kosher salt and 1 teaspoon ( 5 ml ) of black pepper. Season generously, people. Don't be shy.
- Citrus Power: 1 large orange and 1 lime , both quartered. Trust me on this, the citrus is key.
- Aromatic Bunch: 1 white onion (roughly chopped), 4 cloves of garlic (smashed), 2 bay leaves , 1 teaspoon ( 5 ml ) of dried oregano, 1/2 teaspoon ( 2.5 ml ) of ground cumin, and 1/2 teaspoon ( 2.5 ml ) of chili powder. This is where the magic happens.
- Liquid Gold: 1/2 cup ( 120 ml ) of water or stock (chicken or veggie). Just a splash.
- Crisping Agent: 2 tablespoons ( 30 ml ) of lard or vegetable oil. Lard gives it that authentic Mexican carnitas taste, but oil works in a pinch.
Seasoning Notes: The Secret Sauce (Kinda)
The magic is in the combo of oregano, cumin, and chili powder. It's classic Mexican, you know? If you’re feeling fancy, a pinch of cinnamon is excellent.
For a bit of heat, add a pinch of cayenne pepper, it is fantastic. No oregano? Marjoram will do. The aroma is so engaging, I think what's your secret ingredients?
Equipment: Keep It Real
- Dutch Oven: Or a heavy bottomed pot. This is essential for even cooking. Honestly, a slow cooker carnitas works great but I prefer the Dutch oven.
- Tongs: For wrangling the pork.
- Slotted Spoon: For scooping out the pulled pork Mexican style .
- Shredding Forks: Optional, but makes life easier.
- Cutting board
- Chef's Knife
Honestly? A sturdy pot and some tongs will get you most of the way there. Don't sweat it if you don't have all the bells and whistles.
Now, let's talk about how to make carnitas that are actually good... without needing a Michelin star!
Okay, so you got the gear, you got the ingredients...now let's talk about maybe even Jackfruit Carnitas someday? It's a thing.
I swear! Perfect for Vegan Mexican Recipes . But first, classic carnitas, then the world! These instructions for how to make Jackfruit Tacos are also pretty good and I would highly recommend.
Carnitas Fiesta: Crispy & Tender Mexican Pulled Pork
Honestly, who doesn't love pulled pork ? But we're levelling up. We're making Carnitas , Mexican style! Get ready to learn how to make carnitas .
It is so simple and rewarding you'll be amazed at how this quick and simple recipe produces some of the most authentic mexican carnitas .
It has crispy edges, tender inside, and is just packed with flavor. You can serve with Jackfruit Tacos, and you don't even have to tell anyone its not pork!.
Okay, enough chatting, let's cook!
Prep Like a Pro, Cook Like a Star
First things first: mise en place! That's fancy talk for "get your stuff together." Chop your onion, smash your garlic.
Quarter your orange and lime. Measure out spices. This makes things so much easier later. Trust me, past-me always thanks present-me for this.
Now, give the pork shoulder a quick rinse and a pat dry.
Essential things like salt and pepper are a must when preparing your pork so don't forget. The skin is optional, but I prefer removing it.
One hour for marinating, or, let it sit overnight.
step-by-step to Carnitas Perfection
- Season that Pork : Rub those 3 pounds of pork shoulder chunks with 1 tablespoon of salt and 1 teaspoon of pepper. Then, get those pork chunks into a bowl with the lime and orange quarters for 1 hour -or longer.
- Combine the Magic : Throw the pork in your Dutch oven. Add 1 chopped onion, 4 smashed garlic cloves, 2 bay leaves, 1 teaspoon oregano, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and 1/2 cup of water or stock.
- Braise Low and Slow : Simmer on medium high, then reduce the heat. Cover and let it simmer for 3- 4 hours until the pork shreds. Don’t worry, turn it sometimes.
- Shred the Goods : Remove the pork with a slotted spoon. Save 1 cup of the braising liquid! Shred the pork with forks.
- Crisp it UP! : Heat 2 tablespoons of lard or oil in the Dutch oven. Add pork in batches, and cook for 10- 15 minutes . Flip often for that crispy goodness. Add a splash of liquid if it gets too dry.
- Serve & Enjoy : Load up tortillas. Add cilantro, onion, lime, salsa, and guacamole. It's fiesta time.
Pro Tips and Tricks for Amazing Carnitas
Want to take your carnitas from good to amazing ? Don't skip the marinade seriously! Also, remember low and slow.
Resist speeding up the braising. You’ll only ruin it. A big mistake is overcrowding the pot while crisping.
If you want to try an alternative, experiment with Jackfruit Carnitas ! It’s a fantastic Vegan Mexican Recipes option. You can even try oven baked Jackfruit Recipes after shredding.
Just spread the pulled pork mexican style or Jackfruit Carnitas on a baking sheet and broil it for a few minutes until it's crispy .
So easy, right?
Enjoy, amigos!
Recipe Notes
Alright, you've got the basics on how to make carnitas , now let's dive into some crucial tips and tricks to make this dish absolutely sing.
Trust me, these little nuggets of wisdom will elevate your carnitas game from "meh" to "OMG".
Serving It Up Right
Let's talk plating. You know, presentation is half the battle. Imagine golden, crispy homemade carnitas piled high on a rustic wooden board.
Scatter some chopped cilantro and red onion around it. Maybe a few lime wedges for that final flourish. Looks good, right?
Think about sides too! Classic Jackfruit Tacos are always a win, or a creamy guacamole to offset the richness of the pork.
And don't forget the drinks! A cold Mexican beer or a tangy margarita is the perfect accompaniment.
Storing Like a Pro
Got leftovers? Lucky you! Once cooled, store the carnitas in an airtight container in the fridge for up to 3 days.
For longer storage, freezing is your friend. Pack them in freezer bags, pressing out as much air as possible. They'll happily chill there for up to 2 months.
Reheating is a breeze. You can pan-fry them for extra crispiness, or even pop them in the oven at 350° F ( 175° C) until heated through.
A quick zap in the microwave works too, but they might lose some of that lovely crispness.
Remixing the Recipe
Fancy a twist? Turn this into a Jackfruit Carnitas masterpiece, that's right, a Vegan Mexican Recipes option. Jackfruit is amazing for absorbing flavor, and trust me, it crisps up beautifully.
Want to spice things up? Toss in some diced jalapeños or a pinch of cayenne pepper. Boom! Instant heat. Feel free to try other spices.
Nutrition Lowdown
Ok, let's talk numbers. Each serving clocks in around 450 calories , with 45g of protein , 30g of fat , and 5g of carbs .
Remember, that's just an estimate. But hey, who's counting when it tastes this good?
And, besides being delicious, pork is a great source of protein, which is essential for building and repairing tissues. Authentic Mexican carnitas can be healthy, y'all!
So there you have it. Everything you need to know to nail this carnitas recipe . Don't be afraid to experiment, have fun, and most importantly, enjoy! You’ve got this! You're gonna make awesome carnitas at home.
Seriously.
Frequently Asked Questions
What cut of pork is best to use when I want to learn how to make carnitas?
Pork shoulder, also known as pork butt (despite coming from the shoulder!), is the absolute best cut for carnitas. It has a good amount of fat that renders down during cooking, resulting in super tender and flavorful pulled pork.
Think of it like choosing the right tea bag for a perfect cuppa it really makes all the difference!
How do I make carnitas crispy? My carnitas always turn out mushy.
Crispiness is key! After braising and shredding, heat some lard or vegetable oil in a pan over medium high heat. Fry the carnitas in batches, making sure not to overcrowd the pan, until they're golden brown and crispy on the edges.
Alternatively, you can broil them on a baking sheet for a few minutes just keep a close eye on them like you're watching the Great British Baking Show finale to avoid burning!
Can I make carnitas ahead of time?
Absolutely! Carnitas are fantastic for meal prepping. You can braise and shred the pork a day or two in advance, store it in the fridge, and then crisp it up right before serving. This is a great way to break down the cooking process, especially if you're planning a big fiesta!
Store the shredded pork and braising liquid separately in airtight containers in the refrigerator for up to 3-4 days.
What are some tasty variations to the standard carnitas recipe?
Feel free to get creative! For a spicy kick, add diced jalapeños or a pinch of cayenne pepper to the braising liquid. A mix of citrus fruits, like orange, lime, and grapefruit, adds a delightful complexity. You can also bake the shredded pork in the oven instead of frying it on the stovetop.
Is there a healthier way on how to make carnitas?
While carnitas are traditionally rich, you can make some healthier swaps! Trim excess fat from the pork shoulder before cooking, and use chicken or vegetable stock instead of lard for braising. When crisping, use a minimal amount of a healthy oil like avocado oil.
Consider skipping the tortillas and enjoying them in a burrito bowl with plenty of veggies for a lighter meal.
What's the best way to serve carnitas at a party?
Carnitas are a crowd pleaser! Set up a build your-own taco bar with warm tortillas, cilantro, diced onion, various salsas, guacamole, and lime wedges. Keep the carnitas warm in a slow cooker or warming tray.
Offering a variety of toppings ensures everyone can customize their tacos to their liking, making you the star of the show!
Carnitas Fiesta Crispy Tender Mexican Pulled Por
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 |
|---|---|
| Fat | 30g |
| Fiber | 5g |
