Recipe: Delicious Carnitas

Delicious, fresh and tasty.

Carnitas. Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa.

Carnitas Sprinkle the pork with the seasoned salt. Carnitas are a truly amazing one-pot dish. After some time and TLC, you'll watch the meat go from simmering to frying, leaving you with. You can cook Carnitas using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Carnitas

  1. It's 2 pounds of pulled pork.
  2. You need 1 of yellow onion.
  3. Prepare 3 Tbsp of minced garlic.
  4. You need 5 Tbsp of avocado oil.
  5. You need 3/4 tsp of chili powder.
  6. It's 3/4 tsp of cinnamon.
  7. Prepare 1/2 tsp of chili flakes.

Carnitas are Mexico's version of pulled pork. It's the first thing you seek upon landing in Mexico. It's why we trawled the back streets of Mexico City in torrential rains, hunting down a hole-in-the-wall carnitas joint that was popular with locals. They're easy-to-make pork crisps that are very popular in Mexico.

Carnitas instructions

  1. Chop pulled pork into approximately 1/2” pieces. Heat 1 Tbsp of the oil in a skillet over medium heat. Add one layer of pork to the skillet and fry on both sides until slightly crisped. Set aside. Continue same process with the rest of the pork..
  2. Chop the onion and sauté in the same skillet until translucent. Add the garlic and spices. Stir in 1 cup water and heat until skillet is deglazed..
  3. Add onions, garlic, and seasoning mixture to crisped pork and stir together over medium heat until thoroughly mixed and liquid is cooked off..
  4. Serve!.

The secret to this recipe is the quick frying. Be sure the meat is well drained before it's placed in oil, though, or it will splatter and pop. Carnitas originated in the state of Michoacan of Mexico, and in its most original and authentic form, is pork meat…fried in pork fat. These days, the famous Mexican dish is looking a little different in most kitchens, and the world's cholesterol levels are all too thankful for it. Pork carnitas—Mexican braised and fried pork chunks with their addictively crisp edges—were unfamiliar to me until I tried this recipe.