How to fry carnitas?
I am looking for a good way to prepare carnitas. So far I have tried putting the pork in a slow cooker all day, shredding the meat and then pan frying it in one side in .5 inch of oil for about 2 minutes. This was ok, but the meat seemed a little chewy.
Can anyone recommend a good frying technique that will leave the meat crispy on the outside and tender everywhere else?
Note: I fried in vegetable oil on high heat in a cast iron skillet
Best Answer
Kenji Alt has devoted one of his Food Lab columns to carnitas.
The key to his method is he cooks the pork in a manner akin to confit, under fat in the oven. This low and slow method makes it tender and flavorful.
Then, he broils it before service to crisp up.
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Do you fry pork carnitas?
Once you're ready to serve, just fry the meat on high heat in your cast iron skillet and then squeeze a little fresh lime juice on top. Perfection. I recently made these carnitas when my in-laws came to visit us in Morgantown. They're not paleo-eaters but they loved the dish!How do you cook packaged carnitas?
Empty pork Carnitas from pouch and place in skillet with 1/4 cup of water. the skillet. Cover and heat for 5-6 minutes or until pipin hot, stirring occasionally. Remove cover for last 2 minutes of cooking for Pork Carnitas to get crispy (optional).What temperature do you fry carnitas at?
The carnitas are ready to eat - though they may not be as brown as you're expecting. (They will, however, take on more of a golden color as they begin to cool.) To give them a richly browned exterior, raise the heat under the lard or oil and let the temperature rise to 325 degrees.How do you know when carnitas are done cooking?
Cover and cook on low for 8-10 hours or on high for 4 hours, or an internal temperature of at least 170 degrees F to make sure the meat is tender. Once the meat is tender and done cooking, remove from the crockpot and let cool slightly so you can handle it.Carnitas Recipe | STOVE TOP CARNITAS | CARNITAS TACOS
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Answer 2
When I make carnitas, I generally use my oven. I take a pork butt and slice it to the bone in about 3/4 to 1/2 inch widths, then I coat the whole thing in lard, making sure to work the lard down into those slices that you just cut. Season as per whichever recipe you're using (mine is just some salt and lime, served wtih pico and beans later), and pop into the oven low and slow (250-275ish for a couple hours or so does it for me). You want to do this in a small vessel that barely fits your pork butt like a dutch oven or something, unless you're filling your deep fryer with lard to do this, but I use my oven
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