Classic Mexican Orange Pork Carnitas

Classic Mexican Orange Pork Carnitas

Author

T C

Tasty food!

Prep Time: 00:15

Recipe Time: 20:00

Temperature : 143.6F / 62C

Ingredients

• 1.5kg Pork Shoulder (pork butt, or use pork with the skin removed but leaving some of the fat cap on. The fat adds juiciness to the carnitas - and excess fat can be skimmed off later from the jus prior to finishing)
• 1/2 clove minced garlic
• Optional: 1 small sliced ginger
• 1 sliced red onion
• Salt and pepper
• 1 cup orange juice (with pulp if available)
• Optional: 1 Serrano Chili for flavor/heat
• Salt and pepper
• 1 tsp cumin
• 1 minced white onion
• 1 cup chopped cilantro
• Saucer sized corn (traditional) or flour tortillas
• 1 medium sized lime

Directions

1. Set your Anova Sous Vide Precision Cooker to 143.6ºF / 62.0ºC.
2. Rub the salt and pepper all over the pork shoulder. Season to your taste.
3. Combine the garlic, orange juice, red onion, cumin, (optional: add the ginger and diced Serrano chili with seeds removed), into the ziploc bag and mix well, then add the pork shoulder and cook until tender and meat easily pulls apart.

Stovetop

1. Remove the bag from the water bath, carefully remove the pork shoulder and set aside. Save the jus and vegetables (no need to strain out the onion and garlic as they will be nice and soft, but do remove the sliced ginger if it was added). Let the pork cool for 10 minutes or until it can be handled easily by hand.
2. Pat the pork shoulder dry and hand pull apart or shred the meat with 2 forks.
3. Then, heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.
4. Remove pork from skillet. Repeat in batches - don't crowd the pan otherwise you won’t get a nice crisp finish.
5. Serve with the tortillas that have been lightly toasted in a clean saucepan, make tacos and top with the white onion and cilantro with squeezed lime juice to flavor.
6. Additional taco garnishes and fixin’s: Habanero/tabasco sauce or the chili sauce of your preference. Diced avocado or make a real proper Guacamole, Pico de Gallo or Restaurant Style Salsa or even just sliced tomato, grated cheese, sour cream. Sliced lettuce or pickled cabbage.