Carnitas

Name: Carnitas
Yield: 4 people
Ingredients: 1 tbsp Smoked paprika powder; 600 g boneless pork shoulders; 1 tbsp chilli flakes; 1 tbsp ground ginger; 2 tsp salt; 1 orange; 3 garlic cloves; 2 red onions; 50 ml white vinegar 12%; 90 g caster sugar; 150 ml water; 8 tortillas; salad mix; 200 ml sour cream; fresh coriander, chopped; 300 ml cola

While carnitas is directly translated as 'little meats', there is nothing little about this Mexican favourite. Packed with flavour, the dish is a low and slow one with pure magic as result: Fall-apart-tender pork that is crisped to golden perfection, then wrapped in a warm tortilla before its final disappearing act from everyone's plates.

https://www.arlafoods.co.uk/recipes/carnitas/

Instructions

Step 1

Set the oven to 100°C.

Step 2

Mix the spices and rub into the meat. Place in an ovenproof dish.

Step 3

Squeeze the orange and grate the garlic cloves. Mix with cola and pour over the meat.

Step 4

Cover with a lid or aluminium foil. Cook in the middle of the oven for at least six hours, preferably overnight.

Step 5

Leave to cool slightly. Pull the meat into strands with a fork and mix with the sauce.

Step 6

Peel and finely slice the red onion and place in a jar.

Step 7

Bring the vinegar, caster sugar and water to the boil and add to the onions.

Step 8

Leave to stand for at least two hours, preferably overnight.

Step 9

Warm the meat and serve in tortilla bread with salad, pickled red onion and a dollop of sour cream.

Step 10

Top with fresh coriander.

Enjoy!

Questions about carnitas

Indulge in this amazing Mexican dish following this recipe, and keep reading if you want to learn more about the most frequently asked questions about it.

How do you know when carnitas are done?

The best way is to check the internal temperature. Perfect tenderness and juiciness are found between 90°C and 92°C. That's when the tough and rubbery connective tissues have melted away and dissolve into the meat. If you don't have a thermometer, it's the point where the meat falls apart by itself, basically when your mouth starts to water uncontrollably.

Can you overcook carnitas?

Definitely. If the internal temperature goes above 98°C the muscle fibres will toughen up again, making the meat dry and difficult to chew. If you have overcooked the meat, try adding some leftover stock.

Why do people put milk in carnitas?

Though it's not a traditional ingredient when cooking carnitas, some cooks like to add milk to their recipe. Milk helps to tenderise the meat and break down the tough connective tissues during the cooking process. It also enhances the richness of the flavour, adding a sweet, creamy tinge to the meat.

How do you keep carnitas from drying out?

The biggest culprit of dry carnitas is overcooking. Our three top tips are: Cover the meat with aluminium foil during the cooking process, keep your oven between 100°C and 120°C, and be vigilant during the last few hours when the risk of drying out is higher.

At what temperature should I cook carnitas?

Low and slow is where the magic happens. The perfect cooking temperature is between 100°C and 120°C. For added texture, you can crisp up the shredded meat by placing it under the broiler for a few minutes or giving it a quick fry in a skillet.

Ingredients

Smoked paprika powder	1 tbsp
Boneless pork shoulders	600 g
Chilli flakes	1 tbsp
Ground ginger	1 tbsp
Salt	2 tsp
Orange	1
Garlic cloves	3
Red onions	2
White vinegar 12%	50 ml
Caster sugar	90 g
Water	150 ml
Tortillas	8
Salad mix
Sour cream	200 ml
Fresh coriander, chopped
Cola	300 ml