What’s for Dinner? Pork Carnitas. (Pics included)
- Thread starter Cyberty
- Start date
I added about 1/4 cup of canola oil. Put on medium heat and when it starts to simmer, turn to low and cover. Let it simmer covered till pork just starts to get tender. you don’t want it too tender.
The oil will help the frying process later.
Simmering. No need to skim. I’m not making a consommé.
The oil will help the frying process later.
Simmering. No need to skim. I’m not making a consommé.
Time to make the salsa. Roma tomatoes, jalapeños and Serrano.
roast in pan to scorch.
Put in a blender with a raw clove of garlic and salt. Blend, taste, and add more salt if needed.
This is a spicy salsa, so you can start with just one jalapeño and add more if needed after tasting.
roast in pan to scorch.
Put in a blender with a raw clove of garlic and salt. Blend, taste, and add more salt if needed.
This is a spicy salsa, so you can start with just one jalapeño and add more if needed after tasting.
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After 1 hour 28 minutes, the pork is getting tender. I test with a squeeze from tongs. Now I remove the lid and turn up the flame to high. Boil uncovered until. All the water is evaporated. You really need to pay close attention here. After about 20 min the water is gone and the pork starts to fry in the rendered pork fat and the previously added canola oil. once the sound starts to change to a frying sound, reduce heat to medium and fry the pork.
Here is the start of the high boil.
After about 10 min, water is reducing.
Prepare accoutrements.
Here is the start of the high boil.
After about 10 min, water is reducing.
Prepare accoutrements.
Starting to fry.
I use tongs to turn after about 5min. Be gentle.
Flip again after browning. Don’t worry if the pork starts to fall apart.
Once you get a good crust, remove the pork with a metal spatula. Remove to a plate lined with 2 layers of paper towels to drain. Use the metal spatula to scrape up the small bits of greatness that are sticking to the bottom of the pan.
See the little crispy Bits?
Here is what the pan looks like after I got as much out as I could. (Don’t worry. Cleanup is easy. Just drain off the grease, put on heat, add water to deglaze with a wood spoon or scraper. Save broth and freeze for other uses.)
I use tongs to turn after about 5min. Be gentle.
Flip again after browning. Don’t worry if the pork starts to fall apart.
Once you get a good crust, remove the pork with a metal spatula. Remove to a plate lined with 2 layers of paper towels to drain. Use the metal spatula to scrape up the small bits of greatness that are sticking to the bottom of the pan.
See the little crispy Bits?
Here is what the pan looks like after I got as much out as I could. (Don’t worry. Cleanup is easy. Just drain off the grease, put on heat, add water to deglaze with a wood spoon or scraper. Save broth and freeze for other uses.)
I want some of that salsa very much
