Ah, carnitas—a dish that takes me back to lazy Sunday afternoons filled with laughter and the aroma of slow-cooked pork wafting through the house. This recipe is like a warm hug; it’s as if each tender, juicy bite is a fleeting moment of bliss that lingers just long enough to make you forget about everything else. And you know what? It’s so easy, it’s almost like cheating, but in the best possible way.
Steps
- Prepare the Meat: Cut the pork into cubes about 1 inch or 3 cm wide. Season the meat evenly with salt, using 1% of the pork’s weight in salt. Once salted, place the pork into a braising pot.
- Add Water and Simmer: Pour enough water into the pot to just cover the pork pieces. Bring the pot to a simmer over medium-high heat, then reduce the heat to medium-low to maintain a gentle simmer.
- Braise Until Tender: Keep the pot uncovered and stir occasionally as the pork braises. Continue cooking until the liquid evaporates, which usually takes about an hour. Check the pork’s tenderness by pulling it apart with a fork; if it’s not tender yet, add a bit more water and continue braising until it is.
- Shred and Crisp the Carnitas: If serving immediately, cook the pork in its rendered fat until crispy on all sides, then shred or chop as desired. For later use, remove the pork, reserve the fat, and shred the pork. Store it in the fridge, and when ready to serve, reheat and crisp with the reserved fat.
Ingredients
- ahead carnitas recipe:
- 1500 grams (3 pounds) of pork, cut into small cubes (about 1 inch or 3 cm wide)
- Salt (use 1% of the pork’s weight, e.g., 15 grams for 1500 grams of pork)
- Water (enough to just cover the pork pieces)
FAQ
- How should I season the pork for carnitas?
- Season the pork cubes with salt. For precision, measure the pork’s weight and add 1% of that weight in salt (e.g., for 1500 g of pork, use 15 g of salt).
- What is the braising process for making carnitas?
- Cover the seasoned pork cubes with water until just submerged. Heat the pot until the water simmers, then reduce to medium-low heat. Continue to braise uncovered, stirring occasionally, until the liquid evaporates and the pork is tender enough to be pulled apart with a fork.
- How can I serve carnitas immediately after cooking?
- If you plan to serve the carnitas right away, fry the pork chunks in the rendered fat until they are crisp and golden on all sides. Then, shred or chop the pork and serve with your preferred accompaniments like tacos or salsa.
- How do I store carnitas for later use?
- After cooking, remove the pork from the pot and reserve the rendered fat. Shred the warm pork using your hands or forks, or use a mortar and pestle for finer shreds. Store the shredded carnitas in an airtight container in the refrigerator. When ready to eat, reheat them in the reserved fat until crispy.
Tips
- Accurate Seasoning: To ensure your carnitas are perfectly seasoned, weigh the pork and use 1% of its weight in salt. For example, if your pork weighs 1500 grams, add 15 grams of salt for optimal flavor.
- Perfect Braise: Monitor the braising process by checking the meat’s tenderness. If it doesn’t easily shred with a fork after the liquid has evaporated, continue to braise by adding a little more water until it reaches the desired tenderness.
- Crisping Technique: Utilize the fat rendered during braising to crisp the pork. If serving immediately, crisp the pork directly in the pot with the fat. If storing for later, keep the fat and reheat the pork with it for a flavorful, crispy texture.
- Storing for Later: If you plan to serve the carnitas at a later time, shred the pork and refrigerate it. When ready to enjoy, reheat with the reserved fat to restore its crispiness and flavor.
Equipment
- Braising Pot – A large, heavy-duty pot suitable for braising.
- Kitchen Scale – Useful for accurately measuring ingredients like salt.
- Mortar and Pestle – If you choose to use this method for shredding the pork.
