Oven carnitas and chicharron
Cooking Con Claudia · ♥ 4.4K likes · 93.2K views · 7 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 tsp salt
- 8 cloves garlic cloves
- 1 tbsp peppercorn
In a molcajete smash 8 garlic cloves with 1 tablespoon peppercorn to a paste.
Garlic and peppercorn paste in the molcajete
Pat the pork shoulder dry. Slice under the fat and push it back to form a flap; make a few slits in the meat.
- olive oil
Drizzle olive oil and salt over the fat layer; set the pork in an oven safe bag in a baking dish.
- ½ whole orange
Lift the fat and squeeze half an orange over; leave the bag open and refrigerate overnight or at least 4 hours to marinate.
Take the pork out about 2 hours before cooking to come to room temperature so it cooks evenly; pat the outer layer dry.
Raise the oven to 400 degrees, open the bag carefully and expose the top fat layer so it crisps for chicharron; roast another hour.
- tortillas
Rest about 15 minutes, then shred the meat off the bone; keep the rendered oil for the tortillas and for broiling.
Transfer the carnitas to a cast iron, drizzle with some of the oil and broil 5 minutes.
Broiling in cast iron