Pork Carnitas


Ingredients

3 lbs. (2 ½ lbs after trimming fat) Boneless Pork Shoulder
1 tsp Ground Cumin
¾ tsp Salt
¼ tsp Black Pepper Pepper
1 tsp Cayenne Pepper (optional)
2 tsp Goya Sazón
1 ea Large Onion, sliced
2 cups Chicken Stock
1 can (7 oz) Diced Green Chiles
1/3 cup NAKANO Seasoned Rice Vinegar (Roasted Garlic or Original)

Directions

  1. Trim the excess fat off of the meat and cut into 4-inch long strips.
  2. Season meat with cumin, salt, black pepper, cayenne pepper, and Goya Sazón.
  3. Preheat oven to 425°F (375°F Convection).
  4. In a 2-inch hotel pan or large baking dish, lay the onions on the bottom and then top with the seasoned pork strips.
  5. Bake uncovered for 25 minutes and then flip the pieces of meat and cook for additional 20 minutes.
  6. Lower the temperature of the oven to 325°F (300°F Convection) and add chicken stock, green chiles, and NAKANO Seasoned Rice Vinegar to the meat
  7. Continue to cook for another 1.5 to 2 hours, or until tender. (Cover with foil if it starts to over-reduce or if the meat gets too dark).
  8. Shred and serve.

Chef’s Tips:

  • To prepare Carnitas on the grill, follow the same instructions but sear the meat first on the grill, and then transfer to a hotel pan and let the coals die or turn the grill down to 325˚F.
  • Also use the grill to prepare the following flavorful garnishes, blending traditional and modern.

Fire-Roasted Salsa: 6 Tomatoes, 1 Jalapeño, 1 white onion, cilantro. Roast the vegetables on the grill with olive oil and salt and pepper until charred and very soft. Puree or grind, and then add cilantro and adjust seasoning.

  • Grilled Garlic
  • Grilled Pineapple
  • Grilled Red Onions
  • Grilled Limes
  • Your favorite corn or flour tortillas
  • Cabbage Slaw: we take shredded cabbage and add lime juice, olive oil, cilantro, jalapeño, and salt and pepper

Yield: 6-8 servings
Portion Size: ~4 oz
Prep Time: 10 min
Inactive Time: 1.5 -2 hours
Cook Time: 20 min

Nutrition

Per serving (8 servings): 190 calories, 19g protein, 5g carb, 0g fiber, 9g fat (3g sat. fat), 65mg chol, 540mg sodium

Pork Carnitas
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