This was my first time making carntias. I am not a huge fan of pork, but I really enjoyed these. I didn’t find a recipe I was super attracted to so I pulled an Adam and mixed a few recipes together.
Some of my friends and family who have made carnitas before ask me how to make them not so dry, and more flavorful? I took all of that into consideration while making these. I think I have found a good method for not making them so dry, but the flavor was another issue. Don’t get me wrong, they were really good but I feel like there could have been so much more flavorful. Next time I make these I am going to try adding some fresh lime juice and some more spices, and maybe even a little bit of tequila when I do the final frying step.
This a two day recipe. Day1: cook the meat till it’s nice and fall apart fork tender. Day 2: Fry it up, eat and enjoy!
- 5-7 pounds of pork butt (cut in half)
- 2 fresh jalpenos
- 1 onion (cut into large chunks)
- 1½ teaspoons of cumin
- 2 bayleaves
- 1 teaspoon of oregano
- 1 bottle of your favorite beer
- 32 ounces of chicken broth
- 1 orange ( cut into half)
- Day 1: Cooking the pork
- Clean the jalapenos according to how spicy you like things. I quarted mine and took out only some of the seeds and pith.
- Put the pork into a stock pot and add the spices, onion, and jalapenos.
- Add the beer and chicken broth. Squeeze the orange into it, then just throw the halves in as well.
- Bring to a boil, turn on low and cook for 2-3 hours. Until the pork starts to fall apart.
- Take the meat out, and strain the broth.
- Reduce down the broth till it is about ¼ of what you started with.
- Mix the broth and meat, and put it away for the next day.
- Day 2: Fry and eat
- Add enough vegetable oil to coat the pan, let it get nice and hot.
- Add the meat. Work in semi small batches so it gets good and crispy. You don’t want to over crowd the pan.
- There will be some broth that needs to reduce down but don’t worry, it will start to fry.
- Repeat until all of the meat is done.
- Wrap in a tortilla of your choice, I prefer corn. Serve with thinly sliced cabbage or iceburg, avocado, cilanto, onion, fresh lime slices for squeezing, and stuff yo faces.