Carnitas is a Mexican dish which means “little meats.” It is primarily done by simmering pork until it is soft. Once pork is soft enough, shred into bite-size pieces and serve with pico de gallo (a type of fresh salsa) and crema. It can be served as a main dish or side dish. It can also be used as a filling to a taco or burrito. In this recipe, juicy and meaty
Ingredients:
Carnitas:
• 2 tbsp vegetable oil
• 1.5 kg pork shoulder (cubed)
• 3 garlic cloves
• 3 jalapenos (halved)
• 300 ml chicken stock
• 300 ml orange juice
Seasoning mixture:
• 1 tsp coriander seeds
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• 1 tbsp oregano
Crema:
• 3 avocados
• 1/2 cup Greek yogurt
• 2 limes (juiced)
• 1 garlic clove (minced)
• 1 tsp sea salt
• 1 tsp pepper
Pico de Gallo:
• 3 tomatoes (diced)
• 1 red onion (chopped)
• 1 lime (juiced)
• 1 tsp salt
• 1 tsp black pepper
• Handful of coriander (finely chopped)
• A pack of fries (cooked)
• Some amount of grated cheese (your preference)
Instructions:
Seasoning mixture:
Mix ingredients for the seasoning mixture.
Set aside.
Set a large ovenproof pot over medium-high heat.
Add 2 tbsp vegetable oil and let it heat.
Add cubed pork shoulder, garlic cloves, halved jalapenos, and seasoning mixture.
Mix and coat the seasoning mixture on the pork.
Pour chicken stock and orange juice.
Cover the lid and let it simmer until pork is soft.
Uncover and while it simmers, shred the pork using a fork.
Remove from the heat and put in a preheated oven.
Bake for 20 minutes at 180ºC.
Crema:
Meanwhile, process ingredients for crema.
Put avocados, Greek yogurt, lime juice, minced garlic, sea salt, and pepper in a food processor.
Process until well combined and texture is smooth.
Put inside a piping bag.
Set aside.
Pico de Gallo:
In a mixing bowl, add ingredients for Pico de Gallo.
Mix diced tomatoes, chopped red onions, lemon juice, finely chopped coriander, salt, and black pepper.
Set aside.
Assembly:
Set out a large plate.
Put the cooked fries on first, then sprinkle some grated cheese.
Add carnitas on the next layer, followed by Pico de Gallo.
Place crema using the piping bag on top.
Serve immediately.
Images – https://www.youtube.com/watch?v=Knoc9lo0PeU