Pork Carnitas (Smoked Then Crisped)
This recipe has been havily culturally appropriated. Pork shoulder takes on smoke first, picking up depth and patience, before being chopped and crisped hard in a hot pan. If you dont have a smoker, cook this in the crockpot with two drops of liquid smoke.
The result is carnitas that are tender inside, and crackly at the edges. These are good on tacos, in breafast burritos, or eaten with a fork right out of the pan like a cretin.
Ingredients
- 1 boneless pork shoulder (5–6 lbs)
- Cumin, oregano, garlic powder, salt, pepper and a little taco seasoning
- Orange juice
- 1/2 tsp cinnammon
- Lard or oil for crisping
- Corn tortillas, pickled onions, cilantro, lime
Instructions
- Season pork heavily and smoke at 250°F until 180°F internal. Or 8 hours in the crockpot with a can of Coke or beer
- Cool slightly and chop or shred.
- Sear portions in hot skillet with lard/oil until edges crisp.
- Deglaze with a splash of orange juice if desired.
- Serve in tortillas with toppings.
Notes:
- Smoke adds depth; crisping adds texture. Midwest meets Mexico.