Carnitas are Easy, Inexpensive, and Delicious | Kenji’s Cooking Show

Summary by Krater

J. Kenji López-Alt demonstrates his 'no waste' carnitas recipe, braising pork shoulder in canola oil with aromatics in a 275-degree oven, then shredding and crisping the pork to serve in tacos with homemade salsa verde and pickled red onions.

From the video

Answers: How do you make carnitas at home?

• No-waste carnitas recipe
• Pork shoulder braising technique
• Salsa verde preparation
• Pickled red onions preparation
• Crisping shredded pork under broiler

Ingredients

• pork shoulder
• kosher salt
• bay leaves
• onion
• Valencia orange
• cinnamon stick
• garlic
• 1/4 to 1/2 cup canola oil
• tomatillos
• jalapeño
• 1 cup white vinegar
• 1 cup water
• 1 cup sugar
• thyme sprigs
• red onion
• cilantro
• corn tortillas

What it concludes

• Braising pork in fat rather than water or stock works better because fat has a lower specific heat capacity and does not pull out as much liquid from the meat.
• Braising pork shoulder in fat creates gelatin as it slow cooks, keeping the meat super juicy regardless of style.
• Pickled red onions are a good condiment to have in your fridge and pair well with carnitas tacos.
• Braising the carnitas in a single layer using less oil than traditional methods still yields deeply flavorful and tender pork.