Carnitas Guerrero
- Level: Intermediate
- Total: 2 hr 15 min
- Active: 1 hr
- Yield: 10 to 12 servings
- Level: Intermediate
- Total: 2 hr 15 min
- Active: 1 hr
- Yield: 10 to 12 servings
Ingredients
Mexican Pork Carnitas:
Mexican Rice:
Pickled Habanero Chiles and Onions:
Directions
Special equipment:
a cheesecloth sachet- For the Mexican pork carnitas: Salt the cubed pork with kosher salt and allow to rest, refrigerated, for at least 1 hour or up to 24. Combine the peppercorns, cloves, bay leaves and garlic in a cheesecloth sachet.
- Add the manteca or shortening to a Dutch oven and place over medium heat to melt.
- Add the pork to the melted oil. Add more manteca or shortening if needed to cover the meat. Add the quartered onion, sachet and 3 of the orange quarters to the pot, ensuring that all the components are submerged. Bring to a low boil and cook for 10 minutes. Reduce the heat to a simmer and cook until the pork chunks break apart easily with a fork, about 90 minutes. Remove the pork from the oil and reserve the pork. Strain the oil through a fine sieve and reserve in the fridge for a new batch.
- Preheat a flattop or large cast-iron skillet to medium-high heat. Drizzle some of the retained cooking oil on the surface. Add the pork and julienne onion and sear, 1 to 2 minutes. Squeeze the remaining orange quarter on the mixture and continue searing, smashing slightly if desired, until a crust is formed on the pork, 3 to 4 minutes. Season with salt and pepper.
- For the Mexican rice: Combine the chicken and tomato bouillon, salt, garlic, tomatoes, onion and 8 cups water in a bowl. Mix thoroughly to dissolve ingredients. Reserve.
- Heat the oil in a deep skillet set over medium heat. Add the rice and cook, stirring constantly, until the rice begins to turn golden brown, about 4 minutes. Add the bouillon mixture, then increase the heat and bring to a boil. Cook at a strong simmer for 2 minutes, and then cover with a tight lid. Reduce the heat to low and simmer for 20 minutes. Check for doneness to taste and fluff the rice thoroughly. Allow to rest for 10 minutes.
- For the pickled habanero chiles and onion: Bring 1 cup water to a low boil in a saucepan. Meanwhile, combine the habaneros, peppercorns, allspice berries, bay leaves, cloves, onions, sugar, salt and oregano in a stainless bowl.
- Remove the water from the heat and add the vinegar. Pour the hot liquid over the ingredients in the bowl and mix with tongs to blend. Serve on top of the carnitas. Place in a container to hold, refrigerated, for up to 7 days.
Cook’s Note
For the Mexican Pork Carnitas: If planning to prepare the recipe again in the future, strain the cooking manteca or oil through a fine sieve or cheesecloth to remove any debris. Transfer to a container and hold in the fridge for up to 90 days. Use this as the base cooking oil for the new batch, not new manteca or oil. This will add depth of flavor to the next batch of carnitas. Repeat for every batch. For the Mexican Rice: Check the moisture level of the rice at 10 minutes of covered cooking. Add 1/4 cup water if needed.
