Carnitas, literally meaning "little meats" originated in the state of Michoacán. Carnitas is traditionally braised or simmered in its own fat, here we cover the meat until liquid runs dry and the pork starts to cook it is own fat. This recipe works particularly well with earthy achiote rice and an ideal one-pot celebratory dish.
This recipe will have leftover carnitas, perfect for making carnitas tacos.
If there is skin on the shoulder, remove that any major lumps of fat, some fat is good so don’t over trim.
Cut the meat into 4cm cubes.
Place them in a wide saucepan and cover with water by 1 cm.
Add the lime juice and salt.
Partially cover and bring to a simmer over medium heat, let simmer until the liquid has simmered away and it begins to fry in the remaining fat. This should take approx — 3 hours with a similar amount of meat.
Then reduce the heat and remove the cover, stir the meat until browned and crisp in places.
Remove any big lumps of fat or gristle that present themselves.
Taste and season, it should be just right and very delicious.
Remove from the saucepan, leaving any oil behind and reserve.
While the carnitas is cooking
Put the rice in a sieve and rinse under cold water until the water runs clear, then still in the colander soak the rice in a bowl for 10 minutes. Drain thoroughly.
Roast the jalapenos under the grill about 5 minutes on each side, cool covered with a tea towel, then peel, scrape out seeds and dice into 5mm pieces.
Heat the broth with the Achiote Paste and salt in a small pan, use a stick blender to make into a smooth liquid if you need to.
Place the same saucepan as you fried the carnitas over medium heat, add the onion and rice, stir cooking until the onion is sweet and translucent and the rice a little chalky looking, be careful not to break up.
Add the hot achiote stock to the pan along with the roasted chilli, carrots, and 350g of the carnitas
Stir once scrape down sides of the pan, so all the rice kernels are in the liquid.
Cook over low heat for 15 minutes, after which the rice should just be done but still with some bite, turn off heat add the peas, recover with a tea towel over the pot and under the lid, and leave to stand for 10 minutes.
Fluff rice and put into a warmed serving dish, garnishing with chopped coriander.
Serve with a fresh green salad of lettuce and avocado.
Find last days to send orders for Christmas and New Year’s below. Please note during these holidays it is a very busy period for us and our courier company, we advise ordering early to help parcels be delivered before Christmas and New Year’s. This is by no means a guarantee!
CHRISTMAS DELIVERY DATES
The last day we recommend placing an order with us to receive delivery before Christmas is Wednesday 22nd of December, we will still be sending parcels until the 23rd of December. We recommend to place orders before 22nd to avoid delays and get a better chance of delivery. We anticipate delays with DPD again.
Click and Collect: The last day to click and collect will be Thursday the 23rd of December. Click and collect orders can take up to 48hrs to be prepared so please have your order in by Tuesday morning to be safe.(Please notice that Tortillas are made fresh to order)
NEW YEARS DELIVERY DATES
Cool Chile is closing Friday 24th of December to Tuesday 28th of December. We will have skeleton staff returning between 29th -31st from 9am to 5pm, with business as usual from the 4th of January. Orders arriving from the 23rd onward will be carried over to the 29th where the small team that we have in will try to get out what they can. We anticipate delays with DPD again.