DOUBLE-PORK CARNITAS
It's worth seeking out pork belly for the amazing texture it lends, but if you can't get it, substitute with another pound of shoulder.
Provided by Rick Martinez
Categories Bon Appétit Dinner Pork Braise Taco Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8 servings
Number Of Ingredients 6
Steps:
- Place pork shoulder, pork belly, stock, salt, and pepper in a large heavy pot; cover and bring to a boil over medium-low. Reduce heat and simmer until pork is tender and shreds easily, about 2 hours. Uncover; cook 10 minutes to reduce liquid (but not completely). Remove from heat.
- Transfer half of pork and pan juices to a large skillet, preferably nonstick, and cook over high until liquid evaporates and pork begins to fry in its rendered fat. Fry, stirring occasionally and pressing on pork with spoon to break up, until browned and just beginning to crisp, 10-15 minutes. Most of the pieces should be bite-size with some smaller shredded and super-crisp bits in the mix. Using a slotted spoon, transfer to a paper towel-lined baking sheet. Cover with foil to keep warm and moist. Repeat with remaining pork.
- Serve carnitas with tortillas, onion, limes, avocado, herbs, and cabbage.
- Do Ahead
- Pork can be braised (do not fry) 3 days ahead. Cover and chill.
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Voice King Max
[email protected]I'm not a very good cook, but I'm always willing to try new recipes. I'm going to give this one a shot.
Nikki Dm
[email protected]I'm not sure if I have all the ingredients for this recipe, but I'm going to give it a try anyway.
Md.Zillur Rahman
[email protected]I'm definitely going to make this recipe for my next party.
Cjay Yuniel
[email protected]This recipe looks delicious! I can't wait to try it.
Clowey Schroeder
[email protected]I'm not a huge fan of carnitas, but I thought this recipe was pretty good. The pork was tender and flavorful, and the crispy bits were a nice touch.
Dodzi Gbadegbe
[email protected]I followed the recipe exactly, but my carnitas came out dry. I'm not sure what I did wrong.
Arshad Bhuiyan
[email protected]These carnitas were a bit too fatty for my taste, but the flavor was good.
MAFIA GAMING
[email protected]I love this recipe! It's so easy to make, and the results are always delicious.
Jani Mirxa
[email protected]This recipe is a keeper! I've made it several times, and it's always a hit with my guests.
Joseph Evanski
[email protected]I've made this recipe twice now, and it's always a hit. The pork is so juicy and flavorful, and the crispy bits are the best part.
Ocina Limbu
[email protected]These carnitas were amazing! The pork was so tender and flavorful, and the crispy bits were to die for. I served them with tortillas, salsa, and guacamole, and they were a huge hit with my family.