If you haven’t already had the opportunity to visit Mexico and you happen to go there in the future. There will be street vendors all over the place and you’ll have to sample one of these amazing morsels of happiness.
A real Carnita is made by braising or simmered pork in oil or lard until tender. It’s then put inside a soft corn shell, maybe some onion and gravy. Then topped with some cheese and Enchilada Sauce.
To make this crisp after you have shredded the pork you add it to a pan to crisp it up before you assemble.
I used a pressure cooker to tenderize the pork. It was about 2.5 hours. After first whistle turn the burner to low. Otherwise you’re likely going to burn the living Bajesus out of it. Don’t ask me how I know that.
Another alternative is to put it into a slow cooker for about 8-10 hours on low.
Crispy Pork Carnitas
- 4 lbs Pork Butt (or shoulder)
- 4 tsp Sea Salt
- 1 tsp Crushed Black Pepper
- 1 tbsp Mexican Oregano
- 1 tbsp Ground cumin
- 1 White Onion Cut into chunks
- 8 cloves Garlic Smashed
- 2 Lime Juice
- 2 Oranges Juiced
- 3/4 cup Coke Yep...coke.
- Chopped Cillantro
- Chopped White Onion
- Shreded Cheese
- Enchilada Sauce
- Spring Onions Chopped
- 16 Corn Tortilla
Slow Cooker Method
- Add everything to a slow cooker for 8-10 hours. Save the juices in the end. If you're slow cooker is the oven then set to 300F and put your meat in a heavy pot for about 4-5 hours. Check half way through to make sure there is enough liquid....add water if needed.
Pressure Cooker Method
- Add everything and cook on low for about 1.5 - 2 hours. Check somewhere in between. Note: Add 2 cups of water otherwise you risk burning.
- Add 1 tablespoon of oil in a non stick pan or cast iron skillet over high heat. Add pork and sear until it starts to crisp, you may have to do it in batches. Ladle over some left over liquid, and continue cooking until the juices begin to reduce down and the meat is nice and crisp.
- Don't screw this up! With a pan on medium or just a little less. Add a blob of butter or vegetable oil. Add one tortilla at a time and flip over once one side is golden crisp.
- Add some meat, onion, cilantro and cheese. Role and put into a 9x12 pan. Put a thin layer of sauce on the bottom of the pan first.
- Brush all the top surfaces with more sauce.
- Spoon across the middle a hefty layer of sauce. Top with cheese and green onions.
- Covered with tin foil put in oven at 400F for 20 min. Rest for 3-5 minutes after.
You also have another cooking option to crisp up the tortillas even more. Set the the oven to 425F and put the rolls in without any toppings for 10 min. Then take out and add the sauce, cheese and any other toppings. Put back in the oven covered with foil at 400F for 20 min.
Master Brad...ya, that flying dog held me captive forever, in the end the eggs never hatched. Grrrr
I had totally forgotten about this, my Portuguese dogs are still in therapy.
Try is with a couple of sprigs of tarragon while you're making the sauce, not too much just enough to…
Good catch...I forgot to add the good stuff. Butter. :)