Juicy, crispy and full of flavour!
Ingredients
- 2 kg pork neck / ribs / shoulder
- 1 pcs onion
- 2 pcs jalapeno
- 6 cloves garlic
- 2 pcs orange
- 6 dl some water
- 1 tbsp olive oil
Spice mix
- 2 tbsp oregano
- 1 tbsp cummin
- 1 tbsp salt
- 1 tbsp chili powder
- 3 tsp black ground pepper
Originally, this dish was made in large copper vessels filled with pork fat so that the meat becomes confit. It is difficult in a private home, so I have found a method that will be perfect. In this way, the liquid evaporates during frying and you are left with the fat that has melted from the meat into lots of good spices. Served with tortillas, salsa verde, raw onions and coriander. You can of course use this delicious meat in many good taco versions.
Step 1
Cut the meat into large pieces and place in an fireproof pan. Pour over a little oil and mix together.
Step 2
Mix together the spices and pour over. Give the meat a good massage so that all the spices are well distributed. Finely chop the onion, jalapeno and garlic and place in the pan.
Step 3
Pour over the juice of the oranges and the water. The liquid should not cover more than 2/3 of the meat. Put the meat in a preheated oven at 140 degrees fan. Leave for 4 hours. Open the oven occasionally to turn the pieces of meat so that they are cooked evenly.
Step 4
Pick out the meat and strain the broth. Tear up the meat into smaller pieces. It should be completely chunks and not like pulled pork. Pour some of the fat over the meat and return to the oven at maximum heat with the grill element for 5-10 minutes. This is to get a crispy surface.
Step 5
Perfect carnitas should be tender, juicy and crispy. This MUST be tried! I have made a video showing the whole process. You can see it here.
