SV Solstice Recipes

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carnitas [2021/12/01 20:38]
127.0.0.1 external edit 		carnitas [2022/03/07 16:49] (current)
jforbes [Instructions]
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 ===== Ingredients ===== ===== Ingredients =====
-  * 3 (5-inch) fresh marjoram sprigs 
-  * 2 medium garlic cloves, peeled and smashed 
-  * 1 tablespoon coriander seeds 
-  * 1 bay leaf 
-  * 1 medium white onion, peeled and quartered through the root end 
-  * 2 teaspoons kosher salt 
-  * 3 pounds boneless pork shoulder, cut into 2-inch cubes (do not trim the fat) 
  
 +  * 2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
 +  * Salt and freshly ground black pepper
 +  * 2 teaspoons dried oregano
 +  * 1 teaspoon ground cumin
 +  * 1 tablespoon olive oil
 +  * 1 onion, coarsely chopped
 +  * 4 cloves garlic, minced
 +  * 1 jalapeno, seeded and ribs removed, chopped
 +  * 1 orange, cut in half
 +  * 3 tablespoons vegetable oil
  
 ===== Instructions ===== ===== Instructions =====
-  - Place the marjoram, garlic, coriander, and bay leaf in a small piece of cheesecloth and tie it tightly with butcher’s twine. +  - Rinse and dry the pork shoulder. 
-  - Place the bundle in a Dutch oven or large heavy-bottomed pot along with the onion and salt.+  - Cut into 3" cubes. 
 +  - Salt and pepper liberally.  
 +  - Mix the oregano and the cumin with olive oil and rub all over pork. 
   - Arrange the pork in a single layer and add enough water to just cover the meat.   - Arrange the pork in a single layer and add enough water to just cover the meat.
 +  - Top with the onion, garlic, and jalapeno. 
 +  - Squeeze over the juice of the orange and add the two halves.
   - Bring to a simmer over medium heat.   - Bring to a simmer over medium heat.
   - Skim and discard any foam that floats to the surface using a large spoon.   - Skim and discard any foam that floats to the surface using a large spoon.
   - Simmer, skimming the surface and turning the pork pieces occasionally, until the meat is tender and just beginning to shred apart, about 2 1/2 hours. (You may need to adjust the heat to medium low to keep it at a simmer.)   - Simmer, skimming the surface and turning the pork pieces occasionally, until the meat is tender and just beginning to shred apart, about 2 1/2 hours. (You may need to adjust the heat to medium low to keep it at a simmer.)
-  - Remove and discard the herb packet and onion quarters. +  - Remove and onion quarters, orange and jalapeno. 
   - Increase the heat to medium high and cook until the remaining water evaporates and just the rendered fat coats the bottom of the pan.    - Increase the heat to medium high and cook until the remaining water evaporates and just the rendered fat coats the bottom of the pan. 
-  - Reduce the heat to low and let the meat fry in the fat, turning occasionally, until browned all over, about 20 minutes.  +  - Reduce the heat to low and let the meat fry in the fat, turning occasionally, until browned all over, about 20 minutes. 
- +  - Remove and discard any large pieces of fat and serve the carnitas in tacos, burritos, or tostadas with your desired toppings.
-Remove and discard any large pieces of unrendered fat and serve the carnitas in tacos, burritos, or tostadas with your desired toppings.+
  
carnitas.1638409113.txt.gz · Last modified: 2021/12/01 20:38 by 127.0.0.1

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