Ingredients
3lbs. Center Cut Pork Loin
2 tbsp Kosher Salt
2 tsp Chili Powder
1 tsp Cumin
2 ½ tsp Oregano
1 cup Yellow Onions diced
¼ cup Olive Oil
2 ½ tbsp Fresh Garlic
4 quarts Chicken Stock
¼ cup Lime Juice
½ tsp Cayenne Pepper
2 tbsp Black Peppercorns
1 tsp Fresh Thyme
½ cup Fresh Basil
Instructions
Cut pork into ½ inch pieces and coat with salt, chili powder, cumin, and oregano. Cook in a large pot on medium-high heat with olive oil about 2 minutes per side.
Remove pork from the pot and set aside. Add onions, cook for 5 minutes and add garlic.
Cook 2 minutes and add chicken stock, lime juice, cayenne pepper, and black peppercorns.
Add pork, bring mixture to a boil. Reduce to a simmer and add fresh herbs.
Cover pot and cook for 2 ½ hours. Stir every 10 minutes.
Heat oven to 400°F.
Remove pork from the pot carefully with tongs and place it on a lined baking sheet. Pour ½ cup of liquid from the pot over pork and bake for 20 minutes.
Remove pork from the oven and pull apart with tongs.
You may be frustrated with the same old’ recipe you use for Taco Tuesdays or Tortilla Thursdays. If you are, try making Pork Carnitas. It takes more time to make than the average taco-meat recipe, but it’s worth it.
If you refrigerate the sliced pork after you’ve covered it with the spice rub for 4-6 hours before you sear it, it’s even better. Yes, the recipe already takes 3 hours to complete without waiting another 6 hours to cook.
However, pork benefits from a longer marination period. The meat is tougher than a beef tenderloin or chicken. It can sit overnight in the refrigerator if you prefer to prep it the night before.
After stewing the pork for 2 ½ hours, it’s critical to bake it in the oven for 20 minutes. The meat is easier to pull apart with tongs, and the extra baking time crisps the meat and gives it the right texture.
Serve the carnitas with taco shells, tortillas, hoagie rolls, or kaisers.
They’re delicious in a soft tortilla with sour cream, shredded cheddar, pico de gallo, and diced cilantro.
Save the cooking liquid if you have leftovers and want to reheat the cooked pork later. Add some of the liquid to the meat when you store it in the refrigerator and save the rest for re-heating the pork.
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