What To Know
- Add the pork to the skillet with the vegetables and cook until browned on all sides.
- Once the pork is cooked, remove it from the skillet and place it on a paper towel-lined plate to drain.
- Whether you’re hosting a party or simply craving a delicious meal, this dish is sure to become a favorite.
Pork carnitas, a beloved Mexican dish, offer a tantalizing blend of flavors and textures. While traditionally made with pork shoulder, this recipe unveils the secret to creating succulent carnitas using a more readily available cut: pork loin. Join us on an epicurean adventure as we guide you through the steps of crafting this mouthwatering culinary masterpiece.
Ingredients You’ll Need:
- 2 pounds boneless pork loin, cut into 1-inch cubes
- 1/2 cup orange juice
- 1/2 cup lime juice
- 1/2 cup pineapple juice
- 1/4 cup chopped cilantro
- 1 tablespoon ground cumin
- 1 tablespoon ground oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped white onion
- 1/2 cup chopped green bell pepper
Step-by-Step Instructions:
1. Create the Marinade:
In a large bowl, whisk together the orange juice, lime juice, pineapple juice, cilantro, cumin, oregano, salt, and pepper.
2. Marinate the Pork:
Submerge the pork cubes in the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 4 hours, or up to overnight.
3. Sauté the Vegetables:
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the onion and green bell pepper and sauté until softened, about 5 minutes.
4. Brown the Pork:
Remove the pork from the marinade and pat dry with paper towels. Add the pork to the skillet with the vegetables and cook until browned on all sides.
5. Add the Marinade:
Pour the marinade into the skillet and bring to a simmer. Reduce heat to low, cover, and cook for 1 hour, or until the pork is tender and falls apart easily.
6. Drain and Crisp:
Once the pork is cooked, remove it from the skillet and place it on a paper towel-lined plate to drain. Return the skillet to medium heat and cook the remaining liquid until thickened, about 5 minutes.
7. Shred the Pork:
Use two forks to shred the pork into bite-sized pieces. Return the shredded pork to the skillet with the thickened liquid and stir to combine.
Serving Suggestions:
Serve the pork carnitas on warm tortillas with your favorite toppings, such as guacamole, salsa, sour cream, and shredded cheese.
Tips for Success:
- For a more authentic flavor, use fresh orange, lime, and pineapple juices.
- Don’t skip marinating the pork. It allows the flavors to penetrate and tenderize the meat.
- If you don’t have a skillet large enough to hold all the ingredients, cook in batches.
- Don’t overcook the pork. It should be tender but not mushy.
- If the liquid in the skillet becomes too thick, add a splash of water or chicken broth.
Variations:
- Add a chipotle pepper to the marinade for a smoky flavor.
- Substitute pineapple chunks for the pineapple juice for a sweeter twist.
- Top the carnitas with a pineapple salsa for a refreshing contrast.
The Bottom Line:
Making pork carnitas with pork loin is an easy and versatile recipe that will impress your family and friends. Whether you’re hosting a party or simply craving a delicious meal, this dish is sure to become a favorite.
Frequently Asked Questions:
Q: Can I use other types of pork for this recipe?
A: Yes, you can use pork shoulder or pork butt, but pork loin will yield a leaner and more tender result.
Q: How long can I marinate the pork?
A: You can marinate the pork for as little as 4 hours or up to overnight.
Q: What can I do with the leftover carnitas?
A: Leftover carnitas can be used in tacos, burritos, salads, or as a topping for nachos.
