10/25/2023 0 Comments Deck family farm golden retriever![]() ![]() ![]() Once cold, the fat will rise to the top and solidify, and can be easily removed and stored separately (once the fat is removed you can warm it up to pour it into a jar or another bowl). To separate the fat from the liquid component, pour the mixture into a bowl and refrigerate. This carnitas-aromatics-infused lard can be easily stored and used in myriad, richly delicious ways. Make sure to save the cooking liquid / lard!!! The pork can be seared in a frying pan if a crisp texture is desired, also excellent served luscious as is. Serve with tortillas, lime, fresh red onion, radish, chopped cilantro, rice, beans, or any other accoutrements you can imagine. Shred pork and mix in onion, garlic, and jalapeño. Remove the meat from the braising / confit liquid and strain the remaining aromatics through a fine mesh sieve or colander, discarding oregano stems, bay leaf, and cinnamon stick. Simmer on low for 3-4 hours until pork shoulder pieces are fall apart tender. Let cook for 1-2 minutes, then add liquids: beer and OJ. Once the pork is browned, turn heat to low and add aromatics: onion, garlic, jalapeño, cumin seeds, bay leaf, oregano, cinnamon stick. per side, being sure to move pieces occasionally so they do not stick to the bottom of the pan and burn. ![]() Add cubed pork shoulder and shallow fry until golden brown, about 20 min. Heat lard until a wooden spoon inserted will rapidly release bubbles. ![]() Once brined, heat up lard on medium high heat, in a medium frying pan with straight sides or a medium pot. Salt well and let dry brine for at least 1 hr., or up to overnight. Orange juice (freshly squeezed from 2 oranges)Ĭut pork shoulder into 2-3″ cubes. The flavors and texture of these carnitas are truly amazing and make for excellent tacos or served over pasta.ġ/2 Jalapeño (optional, but recommended: seeds and ribs removed)ġ 12oz Modelo Especial (or other Mexican Lager of your choice) Here is a carnitas recipe from Chef Adam. ![]()
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