Carnitas for Tacos - 1 Easy Step, No Frying | Christine Cushing

I show you my own method for making melt-in-your-mouth carnitas, all in one step. We start with the many details of preparing the pork and adding cinnamon, cloves, oregano and kumquats. It's all slowly braised for perfectly tender pork with crispy edges, without the need for frying or broiling. These carnitas are the filling for a do it yourself taco station.

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RECIPE

CARNITAS FOR TACOS

With my 1 step method you don’t need to fry or brown the meat in a broiler to get the beautiful crispy edges.

3 lbs boneless pork shoulder, cut into 2 “ cubes (1350 gm )
salt and whole peppercorns to taste
1 small ancho chile, soaked and finely chopped
½ tsp. cumin, toasted and ground (2.5 ml)
1 tsp. dried oregano (5 ml)
2 cloves garlic, smashed
1 onion quartered
2 cups chicken stock (500 ml)
5 whole cloves
1 cinnamon stick
5 kumquats, quartered or 1 large juice orange cut into 8 wedges

flour or corn tortillas

Garnish

fresh limes
pico de gallo
guacamole
fresh coriander

Preheat oven to 350 D. still or 325 convection F

In a 13x 10 roasting pan or round braising pot with lid, toss pork in salt and pepper and sprinkle with spices, onions, garlic, kumquats and pour in the chicken stock . Liquid should not completely cover meat. Cover meat and braise pork in oven at 350 D for 2 ½ to 3 hours total, removing lid or foil after 2 hours , until very tender, turning over with tongs several times to ensure even flavouring. Corners of meat should be exposes and crisp bits will develop. You are looking for a very tender centre with crispy edges.

When ready to serve, remove pork from juices and full apart gently with fork or slice with knife. If using Kumquats, chop some of them with meat.

Serve on tortillas with garnishes.

Serves 6-8

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