Carnitas for Tacos - 1 Easy Step, No Frying | Christine Cushing

Video Description

I show you my own method for making melt-in-your-mouth carnitas, all in one step. We start with the many details of preparing the pork and adding cinnamon, cloves, oregano and kumquats. It's all slowly braised for perfectly tender pork with crispy edges, without the need for frying or broiling. These carnitas are the filling for a do it yourself taco station. FULL RECIPE BELOW. View my amazing flour Tortilla recipe: https://youtu.be/xwnew2iZ_fo Check out these other amazing videos: Best Flour Tortillas: https://youtu.be/xwnew2iZ_fo Braised Lamb Shanks with Red Wine: https://youtu.be/GpDY8-lG11Y Maple Chile Braised Beef Short Ribs: https://youtu.be/g5kfwnDy3Ek Reverse Sear T-Bone Steak: https://youtu.be/hD07zKwq8Xs Coffee BBQ Sauce - Yes! You gotta Try it: https://youtu.be/3-L3Zy6Pm4Q How to make your Beef Tenderloin 10 out of 10: https://youtu.be/5qwdr-DUOaA Perfect Lamb Chops - 5 Do's & Don'ts: https://youtu.be/1X8fUEU8JHk Perfectly Grilled Pork Chops - with South Carolina BBQ Sauce: https://youtu.be/wnBuI00d2H4 Thai Chicken with Eggplant in 30 min: https://youtu.be/vWDES8_uAHM Roast Chicken - Do's and Don'ts: https://youtu.be/Uyl58jjQse0 Pan Roasted Chicken Breast in 15 min with Rosemary Butter Sauce: https://youtu.be/K5AZBQIkHDQ Jerk Chicken Made Easy on the BBQ: https://youtu.be/x4CYX376BLo Subscribe for more amazing videos: https://goo.gl/wNqDQB RECIPE: PORK CARNITAS FOR TACOS With my 1 step method you don’t need to fry or brown the meat in a broiler to get the beautiful crispy edges. 3 lbs boneless pork shoulder, cut into 2 “ cubes (1350 gm ) salt and whole peppercorns to taste 1 small ancho chile, soaked and finely chopped ½ tsp. cumin, toasted and ground (2.5 ml) 1 tsp. dried oregano (5 ml) 2 cloves garlic, smashed 1 onion quartered 2 cups chicken stock (500 ml) 5 whole cloves 1 cinnamon stick 5 kumquats, quartered or 1 large juice orange cut into 8 wedges flour or corn tortillas Garnish fresh limes pico de gallo guacamole fresh coriander Preheat oven to 350 F still or 325 F convection In a 13x10 roasting pan or round braising pot with lid, toss pork in salt and pepper and sprinkle with spices, onions, garlic, kumquats and pour in the chicken stock . Liquid should not completely cover meat. Cover meat and braise pork in oven at 350 F for 2 ½ to 3 hours total, removing lid or foil after 2 hours , until very tender, turning over with tongs several times to ensure even flavouring. Corners of meat should be exposes and crisp bits will develop. You are looking for a very tender centre with crispy edges. When ready to serve, remove pork from juices and full apart gently with fork or slice with knife. If using Kumquats, chop some of them with meat. Serve on tortillas with garnishes. Serves 6-8 Connect with Chef Christine on social media: Instagram: https://www.instagram.com/ccfearless/ Facebook: https://www.facebook.com/ChefChristineCushing/ Christine's Website: http://christinecushing.com/ Linkedin: https://www.linkedin.com/in/christine-cushing/ Twitter: https://twitter.com/ccfearless #carnitas #tacos