Carnitas own juices and spices, and traditionally served in corn tortillas, naturally gluten-free. This naturally gluten-free recipe originated as a friendly street food that has won over the world with its simplicity. Homemade carnitas are perfect for filling corn tacos or can simply be served on a salad, especially for celebrating Cinco de Mayo. The recipe is simple, rustic, yet full of flavor. No need for a deep fryer or fancy equipment: a good pot and a little patience are all you need. Once cooked, the shredded carnitas are ready 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 heavy-bottomed sauté pan, place the pieces of pork with the water, orange juice and zest, garlic, onion, bay leaf, salt, cumin, oregano and oil.
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Slow cooking: Bring to a boil over medium heat, then reduce heat, cover and simmer for at least 2 hours, until the meat is very tender and shreds easily.
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Reduce the liquid: Remove the lid and cook uncovered for another 30 to 40 minutes so that the liquid evaporates and the meat begins to caramelize.
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To crisp: Increase the heat slightly or briefly place under the grill to obtain golden and crispy edges.
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Serve hot: Lightly shred the meat with a fork and enjoy as is or as a garnish.
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You can also cook the meat in the Ninja Foodi, using the Slow Cook function. Then reduce the juices and crisp the meat using the Sear/Sauté function for a few minutes.
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