Transport yourself to the vibrant streets of Mexico with this delectable carnitas recipe. The succulent pork, infused with aromatic spices and a hint of citrus, pairs perfectly with a tangy tomatillo salsa. Simple to prepare yet bursting with flavor, this dish will be a sure hit at any gathering.
Ingredients:
For the Salsa:
- 🌿 5 tomatillos
- 🧅 Small piece of onion
- 🧄 1 garlic clove
- 🌶️ 3 jalapeños
- 🧂 Salt to taste
For the Carnitas: - 🍖 2 pounds of pork loin or pork butt
- 🧂 2 tablespoons of salt
- 🥄 1/2 teaspoon of cumin
- 🧄 1 teaspoon of garlic powder
- 🧅 1 teaspoon of onion powder
- 🍊 1 cup of fresh orange juice
- 🌶️ 1/2 teaspoon of black pepper
- 🧈 2 tablespoons of pork lard
- 🍃 2 bay leaves
- 🧄 2 garlic cloves
- 🌿 2 cloves
- 🥤 120 ounces Coca-Cola
For Serving: - 🥬 Shredded cabbage
- 🍋 Limes
- 🍅 Tomatillo salsa
- 🌮 Tortillas
Instructions
- Prepare the Salsa:
- In a small pot with water, boil the tomatillos, onion, and one garlic clove.
- Once boiled, place the tomatillos, onion, and garlic along with three fresh jalapeños into a blender.
- Add salt to taste and blend until smooth. Set aside.
- Season the Meat:
- Cut the pork loin or pork butt into large chunks.
- In a bowl, season the meat with salt, cumin, garlic powder, onion powder, fresh orange juice, and black pepper.
- Mix well and let marinate for at least 1 hour.
- Cook the Carnitas:
- In a large pan, heat the pork lard over high heat.
- Drain excess marinade from the meat before adding it to the hot oil.
- Add bay leaves, two garlic cloves, and two cloves to the pan.
- Fry the meat for 10 minutes, then add the Coca-Cola.
- Continue frying until the Coca-Cola evaporates and the oil clears up again.
- Serve:
- Serve the carnitas with shredded cabbage, limes, the prepared tomatillo salsa, and warm tortillas.
Prep Time: 1 hour (includes marinating)
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Equipment: Blender, pot, large pan
Servings: 6
Cooking Tips:
- Ensure the oil is hot before adding the meat to achieve the perfect crispy texture.
- Adjust the spice level of the salsa by varying the number of jalapeños.
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