Slow-braised and tender shredded adobo pork carnitas, bursting with flavors of calabrian chili,  vinegar, lime, cayenne, cumin, garlic, and onions. 

FEATURED STANDOUTS

Pork Shoulder

For braising, pork shoulder serves as an excellent shredded pork option. Its toughness, resulting from its location, makes it ideal for extended cooking. The pork’s perfectly balanced fat, marbling, and meatiness contribute to its exceptional taste and texture.

Calabrian Chili

Calabrian chili peppers have a unique flavor profile that is both spicy and fruity. They are known for their intense heat, which can range from mild to very hot, depending on the variety. The peppers also have a slightly sweet and smoky flavor, with hints of citrus and oregano. The combination of heat and sweetness makes Calabrian chili peppers a versatile ingredient that can be used in a variety of dishes, from pasta sauces to pizzas to stews.

Vinegar

Vinegar, a versatile ingredient, possesses a unique neutral flavor profile that enhances a wide range of dishes. It not only adds a subtle tang and acidity to sweet and spicy flavors but also tenderizes meats and vegetables. The acidic nature of vinegar breaks down tough fibers, making meats more tender and succulent. Additionally, vinegar acts as a natural preservative, extending the shelf life of food and imparting a distinct flavor. 

Dry Spice

In this recipe, I take a traditional approach since the calabrians are a twist to the recipe, focusing on a simple and timeless flavor profile. The dish incorporates a harmonious blend of cumin, black pepper, garlic, calabrian chili powder, and oregano, along with the essential salt and pepper. Each spice plays a vital role, whether it’s enhancing the seasoning, adding depth of flavor, or imbuing the dish with vibrant color.

Garlic & Spanish Onion

Garlic and onion are both aromatic vegetables that contribute their unique flavors to the dish. Garlic has a sharp, pungent taste with hints of sweetness, while onion has a milder, sweeter flavor with a slight bite. Together, they create a complex and flavorful base for the pork. Garlic and onion contain enzymes that help break down the tough fibers in the pork, making it more tender and succulent. Garlic and onion release their juices during the braising process, adding moisture to the pork and preventing it from drying out. 

TIPS & TRICKS FOR THE BEST CALABRIAN PORK CARNITAS

How to Select the Best Pork 

• The cut of pork: The best cut of pork for carnitas is pork shoulder. Pork shoulder is a tough cut of meat, but it becomes incredibly tender when cooked slowly.
• The fat content: Pork shoulder typically has a good amount of fat, which is essential for making juicy and flavorful carnitas.
• The size of the roast: A 3- to 4-pound pork shoulder roast is a good size for making carnitas.
• The color of the meat: The meat should be a deep pink color. Avoid pork that is pale or has any brown spots.
• The smell of the meat: The meat should have a fresh, slightly sweet smell. Avoid pork that smells sour or off.

Do you need to marinate pork for braising

Marinating pork before braising is not necessary. To save time, you can rub the meat and let it rest, but this step is not crucial for the overall flavor. Since we will be slow-braising and then shredding the meat, the marinade’s impact on the taste will be minimal.

Braising

Braising is an excellent  method that elevates the taste of your dishes and renders the meat incredibly silky and tender. The process involves searing the meat to enhance its flavor, then covering it in a flavorful broth. The braising process is completed by cooking the meat at a low temperature in the stove or oven until the liquid reduces, and the meat reaches a tender and succulent state.

Shredding

 The key to successful shredding is to cook the meat until it is fall-apart tender. This can be done in a slow cooker, pressure cooker, or even in the oven. Once the meat is cooked, it can be easily shredded with two forks or a meat shredder.

Use a sharp knife to trim the meat of any excess fat or connective tissue.  Do this prior to cooking. This will help the meat shred more easily.

Cook the meat on low heat for a long period of time. This will help to tenderize the meat and make it easier to shred. The temperature too high will result in dried out boiled meat.

Let the meat rest for a few minutes before shredding. This will allow the juices to redistribute throughout the meat, making it more flavorful.

Use two forks or a meat shredder to shred the meat. Start by pulling the meat apart in large chunks, then continue to shred until the meat is desired consistency.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

• Slow cooker or Dutch oven
• Two forks or meat shredder
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Serving dish

SIMILAR INGREDIENTS TO

Duck Carnitas

Shredded Pork Carnitas Quesadilla

ENJOY THIS RECIPE WITH

Taco Truck Green Sauce

Bean and Cheese Arepas

Taqueria Style Red Sauce

RECIPE

Print

Yum

Calabrian Pork Carnitas

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Slow-braised and tender adobo pork carnitas, bursting with flavors of calabrian chili, vinegar, lime, cayenne, cumin, garlic, and onions.

INGREDIENTS

• 3lb Pork Shoulder, excess fat trimmed
• 2Tb Lard, or veg oil
• 2 Roma tomatoes, diced
• 4-6c Vegetable Broth
• 2 Bay Leaves
• 2 tsp Oregano
• 2 tsp Calabrian Chili Powder
• 1Tb Garlic Powder
• 1 tsp Cumin Powder
• 1 tsp Cayenne Pepper
• 2Tb Calabrian Chilis, chopped
• 1 Poblano Pepper, seeded and diced
• 2Tb White Vinegar
• ½ Bunch Cilantro, minced
• 8 Garlic Cloves, minced
• 1 Medium Yellow Onion, diced
• Salt, to taste
• Pepper,to taste

INSTRUCTIONS

• In a large pot or Dutch oven, add the lard, season the pork shoulder with salt and pepper all over. Then sear on all sides over medium-high heat.
• Add the diced tomatoes, vegetable broth, bay leaves, oregano, Calabrian chili powder, garlic powder, cumin powder, cayenne pepper, Calabrian chilis, poblano pepper, minced garlic, and diced onion to the pot.
• Bring to a boil, then reduce heat to low and simmer for 4-6 hours, or until the pork is tender and fall-apart.
• Remove the pork from the pot and shred it with two forks. Simmer the broth on high till reduced by half.
• Return the shredded pork to the pot and stir to combine.
• Season with additional salt and pepper to taste.
• Serve with your favorite sides, such as rice, beans, lime, cilantro and tortillas.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

0.1

https://twoandaknife.com/2024/07/02/calabrian-pork-carnitas/

LET’S STAY CONNECTED

[ss_social_follow networks=”Pinterest”]