Carnitas a traditional dish of Mexican cuisine. It is a meat meat, slowly candied in its juices and spices and are traditionally served in corn tortillas, naturally gluten -free. This naturally gluten -free recipe is originally a friendly street dish that won the world by its simplicity. The homemade carnitas will be perfect for garnishing corn tacos or can be simply served on a salad, especially to celebrate the Cinco de Mayo. The recipe is simple, rustic but well scented. No need for fryers or sophisticated equipment: a good casserole and a little patience is enough. Once cooked, the pieces of frayed carnitas are just waiting to be devoured! Here's how to prepare them step by step.
Ingredients
Preparation
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Assemble the ingredients: in a large casserole dish or a frying pan with thick bottom, place the pieces of pork with water, juice and orange zest, garlic, onion, bay leaf, salt, cumin, oregano and oil.
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Slow cooking: bring to a boil over medium heat, then lower the heat, cover and simmer for at least 2 hours, until the meat is very tender and easily faded.
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Reduce the liquid: Remove the lid and cook over 30 to 40 minutes so that the liquid evaporates and the meat begins to caramelize.
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Crush: slightly increase the fire or pass briefly under the grill to obtain golden and crisp edges.
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Serve hot: lightly shred the meat with a fork and taste such or in garnish.
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You can also cook the meat in the Ninja Foodi, in slow cook. Then reduce the juice and crisp in Sear/jump a few minutes.
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