Carnitas are easy-to-make pork crisps that are popular in Mexico. The secret to this recipe is the citrus and quick frying. Be sure the meat is well drained before it’s placed in the oil, or it will splatter and pop.
—PATRICIA COLLINS IMBLER, OR
PREP: 15 MIN. • COOK: 40 MIN. + RELEASING • MAKES: 12-16 SERVINGS
1 boneless pork shoulder roast (3 to 4 pounds), cut into 2-inch cubes
1 teaspoon salt
1 teaspoon pepper
6 large garlic cloves, minced
1/2 cup fresh cilantro leaves, chopped
3 large navel orange
1 large lemon
Canola oil or bacon drippings
16 flour tortillas (8 inches), warmed
Optional toppings: chopped tomatoes, shredded cheddar cheese, sliced green onions, sour cream and sliced avocado
1. Place pork in a 6-qt. electric pressure cooker. Season with salt and pepper; sprinkle with garlic and cilantro. Squeeze juice from the oranges and lemon over the meat.
2. Lock lid; make sure vent is closed. Select manual setting; adjust the pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release according to manufacturer’s directions. With a slotted spoon, remove the meat and drain well on paper towels. Pour the cooking liquid into a glass measuring cup and let the fat rise to the surface. Skim fat from surface and place in the cooker insert; discard remaining cooking liquid.
3. Select saute setting and adjust for high heat. Add enough canola oil or bacon drippings to measure 1/2-in. depth. When hot, add pork, in batches, and fry until dark golden brown and crisp. Remove and keep warm. Repeat with the remaining pork.
4. Serve warm in tortillas with toppings of your choice.
Freeze option Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Fry meat as directed until crisp and brown. Serve as directed.