Crispy & Tender Carnitas

Craving authentic pork carnitas? My carnitas recipe delivers fall-apart tender, crispy-edged pork, perfect for tacos! Simple ingredients, big flavor. Get the recipe now!

Recipe Introduction: Get Ready for the Best Carnitas Ever!

Fancy a taste of mexico? ever craved that crispy pork carnitas that just melts in your mouth? honestly, who hasn't? this carnitas recipe is the business.

It's going to transport you straight to a sunny fiesta, one delicious bite at a time.

What's the Story with Carnitas, Then?

Pork carnitas comes from michoacán, mexico. it means "little meats". traditionally, pork is slow-cooked in its own fat. this makes it super tender and flavourful.

It's a real celebratory dish! our authentic pork carnitas recipe is medium difficulty, takes about 4 hours, and serves 6-8.

Not bad eh?!

Why You'll Absolutely Love This Carnitas

Pork shoulder carnitas is packed with protein, so it’s good for you. it is great for family meals or a casual get-together with mates.

Seriously, what makes this recipe special is the insane flavour. the slow cooking process releases the pork’s natural goodness. the final crisping creates a texture sensation.

Oh my gosh!

Grab These Bits and Bobs

To make this amazing carnitas recipe , you’ll need: pork shoulder, salt, pepper, an orange, a lime, an onion, garlic, bay leaves, oregano, cumin, water, and lard (or bacon fat – cheeky, i know!).

Thinking about getting aldi carnitas pork shoulder and cooking this gem next week? you should!

Alright, let's get stuck into the good stuff! time to talk about what you'll actually need to create this crispy pork carnitas magic.

Forget those fancy michelin-star ingredients; we're keeping it real and accessible.

Ingredients & Equipment

So, you wanna make some seriously tasty carnitas, eh? Let's break down what you'll need. Remember that time you tried to bake a cake without flour? Yeah, let’s avoid that kinda chaos!

Main Ingredients

Here’s the shopping list for a Pork Carnitas Recipe that'll knock your socks off:

• Pork Shoulder (Boston Butt): 4 lbs (1.8 kg) . Look for a well-marbled shoulder. That fat is flavour, my friend! If you're hitting up Aldi Carnitas Pork Shoulder , grab the one with the most marbling you can find. Honestly, it makes all the difference.
• Kosher Salt: 1 tablespoon . Don't be shy with it.
• Black Pepper: 1 teaspoon (freshly ground is always better, innit?).
• Orange: 1 large, quartered . This adds a lovely citrusy tang.
• Lime: 1, quartered . More zing!
• Onion: 1 medium, quartered . Roughly chopped is fine.
• Garlic: 4 cloves, smashed . Give ‘em a good whack with the side of your knife.
• Bay Leaves: 2 . Essential for that je ne sais quoi .
• Dried Oregano: 1 teaspoon .
• Ground Cumin: ½ teaspoon .
• Water: ½ cup (120 ml) .
• Lard or Bacon Fat: ½ cup (120 ml) . Lard is the traditional choice, but bacon fat? Oh my gosh, game changer! I once used leftover bacon fat from a full English and... well, let's just say it didn't last long.

Seasoning Notes

Spice is nice! Getting the seasoning right is vital for an Authentic Pork Carnitas Recipe .

• Essential Spice Combo: Salt, pepper, oregano, and cumin. This is your base.
• Flavor Enhancers: The orange, lime, and garlic bring a citrusy, pungent punch. You can add a pinch of cinnamon for a warm note, but don't overdo it.
• Quick Substitutions: No oregano? Marjoram or thyme will do in a pinch.

Equipment Needed

You don’t need a ton of kit for this Carnitas Recipe . Keep it simple!

• Dutch Oven (Oven-Safe Pot): Essential for slow cooking. A heavy-bottomed pot works, too.
• Tongs: For wrangling that pork.
• Slotted Spoon: For scooping out the shredded pork.
• Meat Thermometer: Optional, but it helps to make sure the Pork Shoulder Carnitas is cooked to perfection. Aim for an internal temperature of around 203° F ( 95° C) for ultimate tenderness.

Don’t have a dutch oven? no worries! you could try a pork shoulder carnitas oven version using a deep baking dish tightly covered with foil, or even a slow cooker pork carnitas food network recipe, though it won't get as crispy.

Honestly, you can make amazing pork carnitas with basic gear, it is all about technique!

Okay, let's dive into making some proper carnitas recipe ! i'm thinking those street food vibes, right in your own kitchen.

Honestly, who needs a takeaway when you can whip this up? grab a cuppa, and let's do this!

Cooking Method: Carnitas – Crispy on the Outside, Juicy Inside

This authentic pork carnitas recipe is all about low and slow cooking. think of it like giving your pork a spa day…a long, delicious, and fatty spa day.

The goal? crispy pork carnitas that practically melts in your mouth. we're not messing about here!

Prep Steps: The Mise en Place Tango

Alright, mise en place , fancy French for "get your act together before you start."

• First, dice your 4 lbs pork shoulder into chunks. We are talking about Carnitas Pork Shoulder size. I once tried using pre-cut pork from Aldi ( Aldi Carnitas Pork Shoulder ), and it was…fine. But trust me, cutting it yourself gives you way more control over the final texture.
• Grab your 1 orange , 1 lime , 1 onion , 4 cloves garlic , 2 bay leaves , 1 tsp oregano , ½ tsp cumin , ½ cup water , and ½ cup lard (or bacon fat!). Get 'em all lined up.
• Safety time! Be careful when chopping. Sharp knives are safer than dull ones (surprisingly!). And don't even think about adding water to hot fat. Seriously, just don't.

Step-by-Step: From Pork to Perfection

This ain't rocket science, but follow these steps:

1. Season your pork chunks with 1 tbsp kosher salt and 1 tsp black pepper . Get in there!
2. Chuck the seasoned pork into your Dutch oven with the orange, lime, onion, garlic, bay leaves, oregano, cumin, water, and lard.
3. Bring it to a simmer, then whack the heat down low. Cover and cook for 3- 4 hours . You'll know it's ready when you can shred it with a fork.
4. Take the pork out with a slotted spoon (save that gorgeous, flavorful fat!). Shred it with two forks, baby.
5. Chuck the shredded pork back into the Dutch oven with the reserved fat. Crank the heat to medium-high. Cook, stirring sometimes, until it gets nice and golden brown and crispy , about 15- 20 minutes . That right there is where the magic is, I am telling you!

Pro Tips: Level Up Your Carnitas Game

Want to really nail this Pork Carnitas Recipe ? Listen up!

• Don't be shy with the fat! It’s what makes Pork Carnitas so damn good. You want that crispy, rich flavour.
• Mistake to avoid: Don't rush the simmering. The lower and slower you cook it, the more tender it'll be. Think Slow Cooker Pork Carnitas Food Network style, but even better because you're doing it!

So there you have it! your very own killer pork shoulder carnitas oven version. honestly, serve this up with some warm tortillas, salsa, and a cold beer, and you'll be the hero of the hour.

Enjoy!

Okay, let's chat about this carnitas recipe . after all that glorious cooking, we need to think about the best ways to enjoy our pork carnitas and how to deal with leftovers (if there are any!).

Recipe Notes

Serving Up Some Goodness

Plating and presentation? honestly, keep it simple. pile that glorious crispy pork carnitas high on a plate. a scattering of fresh coriander and a wedge of lime instantly elevates it.

I love serving mine family-style. it looks amazing. don't forget the sides, you know?

For complementary sides, think fresh and zingy. a simple pico de gallo, guacamole or a vibrant slaw cuts through the richness of the carnitas pork shoulder .

A cool beer or a tangy margarita is the perfect drink to wash it all down. aldi carnitas pork shoulder tacos, anyone?

Storing the Good Stuff

Leftover Pork Carnitas ? Lucky you! Honestly, they rarely last long in my house. But if you do have some, here's the drill.

• Fridge Time : Pop it in an airtight container. It'll keep happily in the fridge for 3-4 days .
• Freezer Dreams : Yes, you can freeze it! I portion mine out before freezing. It makes it easy to grab when you need it. Thaw it overnight in the fridge.
• Reheating : The best way is to pan-fry it with a little extra lard. This helps to re-crisp those lovely edges. You can also reheat it in the oven. Just be careful not to dry it out.

Tweak It Your Way

Fancy a change? The Authentic Pork Carnitas Recipe is easily adaptable.

• Low Carb Life : Serve in lettuce wraps instead of tortillas. Ditch the rice in your burrito bowl.
• Seasonal Swaps : In the summer, add grilled pineapple to your tacos. In the winter, maybe a smoky chipotle salsa. For Pork Shoulder Carnitas Oven preparation, adjust cooking times depending on oven strength.

Nutrition Lowdown

Alright, let's get real for a sec. carnitas aren't exactly a health food. they're rich in fat, but that's where the flavour comes from! on the plus side, they're packed with protein.

Protein keeps you feeling full.

Think of it as a treat, you know? everything in moderation. check out the nutritional estimate given above in the main section! if you want a lighter version, try this: use slow cooker pork carnitas food network recipe and trim excess fat.

So there you have it. all the secrets to enjoying and storing your delicious pork carnitas recipe . don't be scared to experiment, you know? cooking should be fun.

Now, go make some magic! i'm pretty sure you'll make a great carnitas recipe .

Frequently Asked Questions

What's the secret to really tender carnitas?

The magic lies in the low and slow cooking process! Simmering the pork shoulder in its own fat (with some flavourful friends like orange and garlic) for several hours is crucial. Think of it like giving the pork a lovely, long spa day – patience is key to achieving that melt-in-your-mouth texture.

How do I get the carnitas crispy?

After the pork is tender and shredded, crank up the heat! Returning the shredded pork to the pot with the rendered fat and cooking it at medium-high heat, stirring occasionally, is how you get those irresistible crispy bits. Don't overcrowd the pan, and remember, a little char is a good thing – it’s where the flavour lives. We're aiming for something akin to the crispy edges of your nan's Sunday roast!

Can I make this carnitas recipe in a slow cooker or Instant Pot?

Absolutely! For a slow cooker, cook on low for 6-8 hours. For an Instant Pot, cook on high pressure for 60-75 minutes, followed by a natural pressure release. However, you'll still need to crisp up the pork in a skillet or under the broiler after shredding, as neither appliance provides the same browning effect as a Dutch oven on the stovetop. It’s a bit like cheating on "Bake Off" – still good, but not quite the same.

What's the best way to store leftover carnitas?

Let the carnitas cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through and crispy again. Freezing is also an option; properly stored, carnitas can last up to 2-3 months in the freezer. Just like freezing that emergency Colin the Caterpillar cake - always good to have on hand!

Are there any healthier variations of this carnitas recipe?

While traditional carnitas are rich, you can make some adjustments! Use a leaner cut of pork (though it won't be quite as succulent) and trim as much visible fat as possible before cooking. After simmering, skim off excess fat from the cooking liquid before crisping. Load up on healthy toppings like cilantro, onion, and salsa when serving to balance out the richness. A bit like swapping chips for carrot sticks - a healthier choice, but let's be honest, not quite as satisfying!

Can I use different citrus fruits in this carnitas recipe? What can I substitute?

While orange and lime are classic choices, you can experiment! Grapefruit or even a combination of different citrus fruits can add a unique twist. If you don’t have fresh citrus on hand, you can use bottled juice, but the fresh fruit really adds a depth of flavour. A bit like using powdered gravy instead of homemade - does the job, but the real deal is always better!

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