The No Waste Carnitas came out pretty good. For as much stuff that goes into it, the flavors are very subtle. Still very much a roasted pork dominating flavor. My only disappointment was the meat was kinda dry compared to a crock pot carnitas recipe I made previously. Not sure if I cooked the meat too long? Maybe I didn’t add enough oil for the broil step? Or maybe I just broiled the meat too long? 🤔
by Slow_Investment_2211
8 Comments
I also reheated the yellow corn tortillas by steaming in a wet paper towel inside a ziploc bag and microwaving. Got that tip from Rick Bayless. But I tend to find the tortillas kinda dry too.
I find that the old “roast a pork shoulder in a Dutch oven” style works best. Easy to just crisp them up under the broiler. But this way is fine too.
No salsa?
I thought the same so I started doing the broil step when they’re still big chunks, and then shred. Solved that problem for me. Been making this almost once a month for the last few years. The leftovers freeze well too.
When mine come out dry , it’s usually because I didn’t add enough liquid back when I put them under the broiler . (That or the actual pork was weird). So maybe that could have been ?
I just didnt use the broiler and kinda smashed them into a ripping hot pan. Stayed juicy enough
Here’s what I do: Debone a pork shoulder and cut it into 1-1/2” chunks. Throw them in a dutch oven with cut up onion, orange, garlic. I add a bottle of Mojo Criollo and top off with chicken broth to co er the meat. I cook them until fork tender (1-1/2 to 2 hours?) in a 325° oven. Then, I fey the chunks in a skillet with 1/2” of oil. They get super crispy on the outside and buttery in the inside. You can eat them like that (more like chicharrones), or break them up for tacos. Not authentic, but damn good
I followed the recipe and found these a little bland tbh. It was nice but thought it was missing something.
Is the flavour meant to come from a salsa?