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Carnitas
Crispy-edged, tender braised pork
retest scheduled Adapted from Serious Eats / Kenji López-Alt — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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Instructions
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- Combine pork, water, oil, salt, juices, garlic, bay leaves, cinnamon in Dutch oven.
- Bring to boil, reduce to bare simmer. Cover, cook 2 hours, flipping halfway.
- Uncover, continue cooking until liquid evaporates and pork fries in rendered fat, about 1 hour.
- Once frying, stir occasionally until all sides crispy.
- Shred meat, mixing crispy bits throughout.
- Serve in warm tortillas with onion, cilantro, salsa.
Notes
- Braise-then-fry is the authentic method.
- Orange juice adds subtle sweetness.
- Mix crispy bits with tender meat.
Adapted from Serious Eats / Kenji López-Alt