Carnitas


Carnitas

So, I have been really poorly this week, I think I just had too much action last weekend and my body is rebelling. Unfortunately for me, when i’m feeling under the weather I get an insatiable hankering for comfort food and this little bout has been no exception as I have effortlessly worked my way through – macaroni and cheese, fish and chips, baked beans and cheese on toast and a gigantic pizza. The odd green has slipped in here and there but overall it has been pretty shameful.

Despite the illness and subsequent weight gain, I have been having loads of fun this week watching ‘Fun For Louis’ Vlogs, I can’t believe I have only just discovered this, he has the most insane journeys around the globe and his laid back approach to travelling has me hooked, this week I watched a bit of Amazon trekking, a few days in Cairo and a whole load of New York – if this sounds like your scene then you need to check out his YouTube channel. Inspired by Louis, my recipe tonight will take you to Mexico with a dish I am pretty sure he would approve of called Carnitas.

Carnitas came about when I bought some discounted cubed pork and had a little Pinterest search to figure out what to do with it (I do realise that sentence sounds ridiculously boring following my low down on Louis but i’m sorry, discounted groceries are how I get my kicks these days.) I chose something that looked beyond yummy and required a chuck it in a pot and cook it for hours approach. This suited me as I was spending the day sorting out the garden and didn’t have much time to think about dinner.

Prepare to feel hungry when cooking this, seriously it smells outrageously good and giving it a stir every half hour or so just makes the wait even more painstaking but 100% worth it. You cook the meat for five hours until perfectly caramelised and falling apart, you then chuck it under a hot grill for a few minutes to make it nice and crispy, imagine Peking pork with less Peking and more Me-he-co. You can serve this however you like, I would imagine it would be lovely with plain boiled rice and some steamed green veggies but it was the weekend so I served mine in tortilla wraps with Mexican rice and all the trimmings.

Original recipe from A Family Feast, thank you for sharing this recipe with us, it’s awesome!

Carnitas
Carnitas
Print Recipe
Mexican street food - Pork slowly cooked until caramelised with orange, lime and various spices.
Servings Prep Time
4-6 People 10 Minutes
Cook Time
5 Hours
Servings Prep Time
4-6 People 10 Minutes
Cook Time
5 Hours
Carnitas
Carnitas
Print Recipe
Mexican street food - Pork slowly cooked until caramelised with orange, lime and various spices.
Servings Prep Time
4-6 People 10 Minutes
Cook Time
5 Hours
Servings Prep Time
4-6 People 10 Minutes
Cook Time
5 Hours
Ingredients
  • 1 kg pork Cubed
  • 400 g lard
  • 1/2 quartered orange skin on
  • 1 quartered lime skin on
  • 4 cloves garlic peeled and slightly smashed
  • 1 jalapeno seeds in and sliced
  • 1 onion quartered
  • 1 tsp Salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 cup bacon fat (In the original recipe but I skipped this)
  • 1 tbsp olive oil
Instructions
  1. Preheat the oven to 130 c. Place all the ingredients except for the olive oil into a casserole dish, cover and bake for five hours. (the original recipe suggests covering with parchment and foil but I just covered with a lid and stirred occasionally)
    Carnitas Ingredients
  2. Line a flat tray (one that fits under your grill) with some foil and brush with the olive oil. When the meat is tender and caramelised (should be about 5 hours), remove using a strainer and transfer the meat to the pre prepared tray, disposing of the left over liquid.
  3. Place the meat under a hot grill for five minutes, if after this time the bottom of the meat is not crispy around the edges then flip it over and place under the grill for another two to three minutes. Be careful with this step, you do not want to overdo the grilling and dry out the meat.
  4. Now serve however you fancy it, in a tortilla, with rice, on its own - whatever you decide some fresh coriander is definitely advisable.
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