Carnitavores
Jun. 7th, 2021 07:59 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Carnitas - For Science!
3/4 cup fresh orange juice (I used sour)
2 Tbsp chili powder
1 tsp cumin
1 tsp red pepper flakes (I used an older jalapeno that had gone angry. I seeded it carefully.)
1 tsp oregano
1/4 tsp cinnamon
1 Tbsp brown sugar
1 1/2 tsp salt
1 onion, in wedges
4 cloves garlic, minced (Ha! I used... more.)
1 bay leaf
3 lbs boneless pork shoulder roast, in 2" cubes
Add the orange juice and dry ingredients to the CultPot and stir to combine. Add the onion, garlic, bay leaf, and pork; stir to evenly coat the pork. Secure the lid and cook on Meat/Stew for 35 minutes at high pressure. Let vent naturally for 20 minutes, then manually release any remaining steam. Open the pot and transfer the pork to a bowl or carving board. Using two forks, shred the meat.
Mix a small amount of the pot liquid in with the meat. Siphon off the fat from the top and use to crisp up the meat over medium-high heat. Serve on warmed tortillas with toppings of choice.
What worked: This made delicious carnitas in about an hour, including prep time. Much quicker than the traditional method.
What didn't: I was pretty happy with it. It did produce leftover fat and liquid, which I saved up for a bean stew later this week.
Will I make it again? Once we've used up the 2 lbs we have left (currently portioned in freezer bags), yes. I tried this technique for making pork rillettes and it reduced the time from multiple hours to one - though I substituted some stock for the orange juice and changed the spicing.
3/4 cup fresh orange juice (I used sour)
2 Tbsp chili powder
1 tsp cumin
1 tsp oregano
1/4 tsp cinnamon
1 Tbsp brown sugar
1 1/2 tsp salt
1 onion, in wedges
4 cloves garlic, minced (Ha! I used... more.)
1 bay leaf
3 lbs boneless pork shoulder roast, in 2" cubes
Add the orange juice and dry ingredients to the CultPot and stir to combine. Add the onion, garlic, bay leaf, and pork; stir to evenly coat the pork. Secure the lid and cook on Meat/Stew for 35 minutes at high pressure. Let vent naturally for 20 minutes, then manually release any remaining steam. Open the pot and transfer the pork to a bowl or carving board. Using two forks, shred the meat.
Mix a small amount of the pot liquid in with the meat. Siphon off the fat from the top and use to crisp up the meat over medium-high heat. Serve on warmed tortillas with toppings of choice.
What worked: This made delicious carnitas in about an hour, including prep time. Much quicker than the traditional method.
What didn't: I was pretty happy with it. It did produce leftover fat and liquid, which I saved up for a bean stew later this week.
Will I make it again? Once we've used up the 2 lbs we have left (currently portioned in freezer bags), yes. I tried this technique for making pork rillettes and it reduced the time from multiple hours to one - though I substituted some stock for the orange juice and changed the spicing.
