Delicious crispy and juicy carnitas, – the Mexicans’ answer to pulled pork. An absolutely wonderful dish that should be enjoyed for several hours in the oven, so you can meanwhile enjoy the fantastic scent that spreads in the house.
It is packed with flavour and is really easy to make.
You can cook it as described in the recipe below, – but you can also choose to cook the meat in one piece, and give it 10-11 hours at 110-120 degrees.
You can also advantageously rub the meat the day before, but it is not a must, therefore I have failed to do so in my description.
Serve in soft or crispy tacos, and top with a delicious pico de gallo, guacamole and cold sour cream.
If all the meat is not to be eaten at once, it can easily be stored refrigerated or frozen. The meat just needs to be pulled apart first – as it is easiest when they are hot. Wait to fry your carnitas crispy if it needs to be cooled or frozen. Take the amount from what is to be served and fry it crispy – and cool / freeze the rest together with some of the marinade.
Ingredients
2.4 kg Short Ribs Bone In
2 oranges
1 large onion, cut into rings
4 cloves garlic, cut into slices
2 limes
1 / 2-1 fresh red chilli, sliced
1 cinnamon stick
1 tablespoon crushed cumin
1 tablespoon crushed coriander
1 tbsp oregano
2 teaspoons mild chilli
1/2 teaspoon smoked paprika (can be omitted)
fresh chilli
Salt and pepper
In addition – to serve
Soft tacos
Lime boats
Gallic Pica – Click here
Guacamole – Click here
Possibly. cold sour cream
Here’s how you do it
Cut the roast into 8 large ribs. Season these with salt and pepper on all sides and place them in an ovenproof dish.
Mix the spices in a bowl and pour them over the meat – rub and turn the meat well with the spices.
Add the cinnamon stick together with the sliced onions, garlic and chilli – by the meat.
Halve oranges and glue and mash the juice over the meat and into the dish. If necessary, add the peels from orange and lime – remember that these must be organic and rinsed thoroughly.
Cover the dish with tin foil, and place it in a preheated oven at 130 degrees, an ordinary oven, for 3 hours. After 3 hours, remove the tin foil and fry the meat for another 2 hours at 130 degrees.
Feel if the meat is tender, – it must fall completely apart if you pull it with 2 forks, otherwise, it must have a little longer.
Take the dish out of the oven and now turn it up to 220 degrees.
Take the meat out of the dish, place it on a baking sheet or deep frying pan, and pull it apart with 2 forks. Drizzle it with a few dl of the marinade in which it is cooked, season with a little salt and pepper and turn it well together.
When the oven is 220 degrees, put the meat back in the oven, and it must now be fried until it is crispy and delicious, approx. 30 minutes, – turn it once along the way.
Serve your crispy juicy carnitas in puffy soft tacos, top with pico de gallo and guacamole.
