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Carnitas Resipi

Carnitas Recipe: A Guide to Juicy, Tender Pulled Pork

Carnitas, the iconic Mexican pulled pork, is renowned for its incredibly tender, juicy, and flavorful meat. This dish is perfect for tacos, burritos, bowls, or simply enjoyed on its own. This comprehensive guide will walk you through creating the perfect carnitas, from selecting the right cut of pork to achieving that melt-in-your-mouth texture.

Choosing the Right Cut of Pork for Carnitas

The key to amazing carnitas lies in starting with the right cut of pork. Shoulder cuts, specifically pork shoulder (also known as Boston butt) or picnic shoulder, are ideal. These cuts have a high fat content that renders beautifully during the long cooking process, resulting in incredibly moist and flavorful carnitas. Avoid leaner cuts, as they tend to dry out.

Ingredients You'll Need:

• 3-4 lbs boneless pork shoulder (Boston butt or picnic shoulder) – The star of the show!
• 1 large onion, roughly chopped
• 4 cloves garlic, minced
• 2 oranges, juiced (about 1 cup)
• 1/2 cup orange juice (canned is fine)
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• Fresh cilantro, chopped (for garnish)
• Corn or flour tortillas (for serving)

Step-by-Step Carnitas Recipe:

1. Preparing the Pork:

Pat the pork shoulder dry with paper towels. This helps it brown properly.

2. Building the Flavor:

In a large bowl, combine the chopped onion, minced garlic, orange juice, lime juice, olive oil, cumin, chili powder, smoked paprika, oregano, salt, pepper, and cayenne pepper (if using). Mix well.

3. Marinating the Pork (Optional but Recommended):

Place the pork shoulder in a large zip-top bag or a shallow dish. Pour the marinade over the pork, ensuring it's coated evenly. Marinate for at least 30 minutes, or preferably, overnight in the refrigerator for maximum flavor.

4. Slow Cooking the Carnitas:

Option 1: Slow Cooker: Place the marinated pork shoulder and any remaining marinade into a slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours, until the pork is incredibly tender and easily shreds with a fork.

Option 2: Oven: Preheat oven to 325°F (160°C). Place the marinated pork shoulder in a Dutch oven or oven-safe roasting pan. Add about 1 cup of water or broth to the bottom of the pan to prevent sticking and add moisture. Cover and bake for 3-4 hours, or until the pork is fork-tender.

5. Shredding the Pork:

Once the pork is cooked, remove it from the slow cooker or oven and let it rest for 10-15 minutes. Use two forks to shred the pork, separating it into strands.

6. Crisp Up (Optional):

For extra crispy carnitas, you can transfer the shredded pork to a baking sheet and broil it for a few minutes, watching carefully to prevent burning. This step adds a delightful textural contrast.

7. Serving Your Carnitas:

Serve your carnitas immediately in warm tortillas with your favorite toppings, such as chopped cilantro, onions, salsa, guacamole, and sour cream.

Tips for the Best Carnitas:

• Don't rush the cooking process. The long, slow cooking is essential for tender carnitas.
• Use a meat thermometer. The internal temperature of the pork should reach 190°F (88°C) for safety and tenderness.
• Adjust the spices to your taste. Feel free to experiment with different chili powders and spices to create your own unique carnitas flavor profile.
• Make it ahead. Carnitas taste even better the next day! They can be stored in the refrigerator for up to 3 days.

Enjoy your delicious homemade carnitas! This recipe is sure to become a family favorite. Remember to share your carnitas creations and tag us! #carnitas #pulledpork #mexicanfood #recipe

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