Authentic Mexican Carnitas скачать в хорошем качестве

Authentic Mexican Carnitas

This authentic carnitas recipe creates the most tender Mexican pork you can possibly imagine! The technique, spices and flavor is outstanding. Make it for family dinners or to feed a party crowd. These Mexican carnitas may take a little longer to make, but the steps are very simple. We're talking fried pork... crispy outside, tender and flavorful inside. When shredded and stuffed inside a taco with onion, cilantro and a squeeze of lime, it's simply THE BEST. By combining a few traditional cooking tricks such as a flavorful bundle of seasonings, this carnitas recipe makes a meal that is sure to become a favorite. I love making a LARGE batch and serving this for family, on Cinco de Mayo and potlucks because it feeds a crowd and the sides are endless. ========================================= CLICK HERE TO GET THE PRINTABLE RECIPE: 🖨️ https://keviniscooking.com/authentic-... Ingredients 6 lbs boneless Pork shoulder (pork butt), cut into 3-inch chunks 1 tbsp kosher salt Seasoning Bundle 6 garlic cloves 1/2 orange 1/2 onion 3 bay leaves 2 tbsp Mexican oregano (See Note 1) 1 cinnamon stick Frying 4 lbs pork lard (See Note 2) 2 oz Piloncillo (See Note 3) 1/3 cup milk Serving corn or flour tortillas refried beans 2 white onions sliced 1 bunch of cilantro chopped 3 limes sliced tomatillo salsa verde roasted tomato salsa guacamole Instructions Rub the kosher salt over pork. Place in a sealed container and refrigerate over night. Remove pork from refrigerator and allow to come to room temperature. In a large piece of cheesecloth, wrap the garlic cloves, orange, onion, bay leaves, Mexican oregano and cinnamon stick and secure with kitchen twine. Frying Melt the lard in a large, heavy stock pot over high heat. Carefully add the Seasoning Bundle, piloncillo and pork chunks. Bring oil to a boil over high heat, lower to medium (adjust heat to medium low if pork turns brown too quickly) and cook, stirring often, for 90 minutes. Pork will turn a golden brown. Turn heat to low and carefully add the milk. Stir and it will boil slightly for 30 seconds. Simmer for 20-30 minutes until meat is fall apart tender when gently squeezed with tongs or fork. Carefully transfer pork from oil using a slotted spoon or spider to a serving platter lined with paper towels. Allow meat to cool slightly and shred by hand or using forks. Serve with hot tortillas, refried beans, sliced onions, tomato slices, cilantro, limes and salsas of choice. Notes 1. Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets. 2. I buy ARMOUR Manteca/Lard in a 4 pound tub found near the butcher/meat section at my local market. 3. Piloncillo is cane sugar, similar in taste to molasses and can be found at most Mexican/Latin markets. It comes in a 8 ounce cone shape, wrapped in plastic. For this recipe you just need 2 ounces, I chop off a quarter chunk, or if I do not have any on hand, will substitute a 1/4 cup of brown sugar. **NUTRITIONAL info is for carnitas meat only. ========================================= Thanks for watching, I hope you enjoyed this video. If you did, go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you’ll know me every time I post a new video too! FOLLOW ME HERE: Facebook:   / keviniscooking   Instagram:   / keviniscooking   Pinterest:   / keviniscooking   Twitter:   / keviniscookin   Email: kevin@keviniscooking.com