Super Tender Carnitas. Super Tender Carnitas I know it's more authentic to fry last rather than first, but I really love braised carnitas (fried/seared first then simmered) because they end up being sooo juicy and tender this way. This is a really easy recipe that can be served on tacos, in burritos, or with some rice, beans, and some kind of salad on the side. Once it's super tender, we shred the pork, and return it to the drippings in the bottom of the slow cooker.
Super Tender Carnitas step by step.
Here is how you cook that.
This recipe for authentic Mexican carnitas makes super tender meat with a bacon-like crispiness on the outside.
You can cook Super Tender Carnitas using 10 ingredients and 5 steps. Here is how you cook that.
Ingredients of Super Tender Carnitas
- Prepare 3.5 pounds of pork shoulder, cut into 1.5"chunks.
- You need 2 teaspoons of salt to start.
- You need 1 of onion, peeled and sliced into 1/2" strips.
- You need 6 cloves of garlic, peeled and smashed.
- It's of optional: 1 teaspoon cumin, 1 Tablespoon dried oregano.
- Prepare 1 of large orange.
- Prepare 1 of large lime.
- You need 2 of bay leaves.
- You need 1.5 cups of water.
- It's 1 Tablespoon of distilled white or apple cider vinegar (makes it extra tender).
Cooking the pork slowly in lard, water and milk. Today's recipe is a classic old-school rendition of carnitas prepared traditionally: cooked slowly in lard. You can find lots of recipe online using this method. Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice.; Braise: Bring the mixture to a simmer over medium-high heat, uncovered.
Super Tender Carnitas step by step
- Cut your pork into roughly 1.5" chunks and season with the salt. Then, in a large pot preheated to medium high with about a teaspoon of oil, sear on two sides in 2 or 3 equal batches for about 3 minutes per side, until they have a good brown crust on them..
- Throw all the seared carnitas back into the pot and add onion, garlic, bay leaves (and optional cumin and oregano) into the pot and mix, letting the onions saute until they start to turn translucent. (A minute or two.).
- Squeeze all the juice from the orange and lime into the pot then add the water and vinegar..
- Bring to a boil, covered, for a minute or so. Once it's been boiling for a minute, turn the heat down to medium low and simmer, completely covered, for 45 to 60 minutes, stirring occasionally. (Maybe every 15 minutes or so.) Check the seasoning at this point - you might like more salt or a little more acid from the citrus. Then simmer for another 15 minutes with the lid askew..
- Your carnitas should be moist, delicious, and fork tender by this point. Enjoy!.
Once it simmers, cover pot and transfer it to the oven. The carnitas meat is super juicy, tender, and has a great citrus flavor, and I especially like the crispy edges the pork gets from a trip under the broiler! A great recipe that takes a few hours but most of the time is the braising time. Perfect for making on a Sunday afternoon. Deseed your jalapeño for milder Crockpot carnitas.