Get ready to elevate your taco nights with a mouthwatering twist! Our Crispy Boozy Pork Carnitas recipe combines the succulent flavors of slow-braised pork shoulder with the zesty kick of orange juice and a splash of tequila. This Mexican classic is not just a dish; it's an experience that will have your taste buds dancing and your guests begging for seconds. With just a few simple ingredients and a bit of patience, you’ll create a savory masterpiece that’s perfect for any occasion. Trust us, once you try these crispy, tender carnitas, you’ll wonder how you ever lived without them!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 3 pounds pork shoulder
- 1 onion, quartered
- 4 cloves garlic, minced
- 1 cup orange juice
- 1/2 cup tequila
- 1 tablespoon cumin
- Salt and pepper to taste
Instructions
- Trim excess fat from the pork shoulder and cut into large 2-inch chunks, ensuring relatively uniform sizing for even cooking.
- In a large Dutch oven or heavy-bottomed pot, combine pork chunks, quartered onion, minced garlic, orange juice, tequila, cumin, salt, and pepper. Ensure meat is mostly covered by liquid.
- Bring the mixture to a gentle simmer over medium-high heat, then reduce temperature to low, cover the pot, and let the pork braise slowly for approximately
- 5 to 3 hours until meat becomes extremely tender and easily falls apart.
- Once meat is tender, remove lid and increase heat to medium-high, allowing liquid to reduce and evaporate while occasionally stirring and turning meat pieces.
- As liquid reduces, the pork will begin to caramelize and develop crispy edges. Continue cooking, gently turning meat to ensure even browning on all sides.
- When meat has developed golden-brown crispy exterior and is fully shredded, remove from heat and let rest for 10 minutes.
- Shred the carnitas using two forks, mixing the crispy and tender meat pieces together.
- Serve hot in warm tortillas with traditional garnishes like chopped cilantro, diced onions, lime wedges, and salsa.
Tips
- Choose the Right Cut: For the best flavor and texture, opt for a well-marbled pork shoulder. The fat will render down during cooking, keeping the meat juicy and tender.
- Don’t Rush the Braising: Allow the pork to braise slowly over low heat for the full
- 5 to 3 hours. This slow cooking process is key to achieving that melt-in-your-mouth tenderness.
- Get Crispy: Once the pork is tender, increase the heat to medium-high and let the liquid evaporate. Stir occasionally to ensure all sides of the meat get that delicious crispy texture.
- Mix It Up: When shredding the carnitas, combine both the crispy and tender pieces for a delightful contrast in texture and flavor.
- Serve with Style: Warm your tortillas and serve the carnitas with fresh toppings like chopped cilantro, diced onions, lime wedges, and your favorite salsa for an authentic experience.
- Make It Ahead: This recipe is perfect for meal prep! Cook the carnitas ahead of time and store them in the fridge. They taste even better the next day!
Nutrition Facts
Calories: 386kcal
Carbohydrates: g
Protein: 30g
Fat: 20g
Saturated Fat: g
Cholesterol: 80mg
