Pork neck carnitas. Not just my nickname in high school 😝 full recipe on my website! скачать в хорошем качестве

Pork neck carnitas. Not just my nickname in high school 😝 full recipe on my website!

https://www.jonathanzaragoza.com/reci... Ingredients Carnitas with Pork Neck (Feeds 4) 1,956g Sakura pork neck, cut into 4 chunks (≈ 4.3 lbs) 1,700g lard (≈ 3¾ lbs or 7½ cups) 35g Diamond Crystal kosher salt (2 tbsp + 2 tsp) 5g fresh oregano (4 sprigs) 3g Mexican cinnamon, whole (1 stick) 1.3g fresh bay leaves (2 whole) 1g coriander seeds (1 tsp) 1g black peppercorns (½ tsp) 0.5g cloves, whole (5) 200g mandarin orange, halved (2 small mandarins) 100g white onion, large chunks (½ large onion) 55g garlic cloves, whole + peeled (10–12 cloves) 30g water (2 tbsp) 175g Mexican Coca-Cola (¾ cup) To Serve: Warm corn tortillas Escabeche (aka chiles en vinagre) Pico de Gallo Your favorite salsa Instructions 1️⃣ Dry Brine & Sear Season pork with 20g salt, rubbing on all sides. Let dry brine overnight in the fridge. Before cooking, let the pork sit at room temp for 1 hour. Pat dry and sear pork on all sides in a hot pan with a bit of lard or oil until golden. Reserve. 2️⃣ Cook Low & Slow in Lard In a large pot, heat 1,700g of lard to 275°F. Add the seared pork chunks to the lard. Add herbs, spices, citrus, onion, and garlic. Mix the remaining 15g salt with 30g water and add to the pot. Maintain temperature around 225°F and cook pork for 1 hour. 3️⃣ Braise & Finish with Coca-Cola Add Coca-Cola and continue cooking, stirring gently. Total cook time should be about 2.5 hours, or until pork is fully tender and caramelized. Taste and adjust seasoning with salt if needed.