Sastojci: 1,8 kg svinjske plećke sa masnoćom, 2 kašičice fine morske soli, 1 kašičica mlevenog crnog bibera, 4 kašike ulja od avokada ili otopljene svinjske masti, 1 srednja pomorandža (na komade), 1 srednji crni luk (isečen na četvrtine), 5 čenova belog luka, 1 suvi lovorov list, 1 štapić cimeta (prelomljen na pola).
Priprema:
1. Začinite svinjetinu sa svih strana solju i biberom.
2. Isecite svinjetinu na komade od 5 cm.
3. Dodajte 2 kašike ulja u široku šerpu sa debelim dnom, pogodnu za rernu.
4. Postavite rešetku rerne prema donjoj trećini rerne. Zagrejte rernu na 150°C.
5. Stavite komade svinjetine sa masnijom stranom okrenutom nagore u veliki pleh za pečenje.
6. Iscedite pomorandže preko svinjetine i rasporedite ih oko nje. Poredjajte crni luk, beli luk, štapić cimeta i lovorov list oko svinjetine. Prelijte preostalim uljem sve.
7. Poklopite šerpu poklopcem i polako pecite u rerni dok svinjetina ne omekša, 3 do 3 ½ sata.
8. Ako vaša posuda za pečenje nema poklopac, pokrijte je aluminijumskom folijom.
9. Prebacite svinjetinu na dasku za sečenje i ohladite da je mozete držati u rukama.
10. Prstima iscepkajte svinjetinu na manje trakice. Bacite kost, ako je ima, vezivno tkivo i veće grudvice masti.
11. Procedite tečnost u kojoj se pekla svinjetina i sačuvajte je.
12. Bacite luk, pomorandže i začine.
13. Rasporedite iseckano svinjsko meso - karnitas - na pleh za pečenje i prelijte sa dovoljno sačuvane tečnosti u kojoj se kuvala da ih navlažite.
14. Ako se tečnost u kojoj ste kuvali stvrdnula, zagrejte je u šerpi pre nego što je dodate svinjetini.
15. Postavite rešetku rerne 10 do 12 cm ispod roštilja i uključite ga.
16. Stavite svinjetinu ispod i pecite dok ne postane hrskava i karamelizovana, 3 do 5 minuta. Dok pečete, promešajte jednom ili dvaput i pažljivo gledajte, jer mogu brzo da izgore.
17. Koristite karnitas - meku svinjetinu u takosima, buritosima, salatama, pirinču ili uz priloge.
18. Čuvajte karnitas i tečnost u kojoj ste kuvali svinjetinu u frižideru do 3 dana.
Karnitas u serpi za sporo kuvanje
Stavite svinjetinu u serpu za sporo kuvanje, rasporedite povrće i začine kao u receptu. Zatvorite poklopac i kuvajte na niskoj vatri 8 sati ili na jakoj vatri 4 sata. Kada svinjsko meso - karnitas omekšaju tako da kad probodete viljuškom bude mekano, rascepati ih prstima, a zatim ih ispržite pomoću roštilja, kao što je objašnjeno u receptu.
Ingredients: 1.8 kg pork shoulder with the fat left on, 2 teaspoons fine sea salt, 1 teaspoon ground black pepper, 4 tablespoons avocado oil or melted pork lard, 1 medium orange (halved), 1 medium onion (quartered), 5 cloves of garlic, 1 dry bay leaf, 1 cinnamon stick (broken in half).
Preparation:
1. Season the pork on all sides with the salt and pepper.
2. Cut the pork into 5 cm (2-inch) chunks.
3. Add 2 tablespoons of the oil to a wide, heavy-bottomed, oven-safe pot.
4. Adjust an oven rack towards the lower third of the oven. Preheat the oven to 150 C (300 F).
5. Place pork chunks with the fattiest side facing up, in a large baking dish.
6. Squeeze the oranges over the pork and place them around it. Scatter the onion, garlic, cinnamon stick, and bay leaf around the pork. Drizzle the remaining oil over everything.
7. Cover the pot with its lid and slowly bake in the oven until the pork is fork tender, 3 to 3 ½ hours.
8. If your baking dish doesn't have the lid, cover with aluminium foil.
9. Transfer the pork to a cutting board and cool until you can handle it.
10. Pull the pork with your fingers in the small strips. Discard the bone, if there is one, any connective tissue, and larger clumps of fat.
11. Strain the cooking liquid and save it.
12. Discard the onion, oranges, and spices.
13. Spread the shredded pork meat - carnitas on a baking sheet and pour enough of the saved cooking liquid to moisten them.
14. If your cooking liquid has solidified, rewarm it in a saucepan before adding it to the pork.
15. Set an oven rack 10 to 12 cm (4 to 5) inches below the broiler and turn it on.
16. Slide the pork underneath and broil until the pork crisps and caramelizes, 3 to 5 minutes.
As you broil, stir once or twice, and keep a close eye on them, as they can burn quickly.
17. Use carnitas - soft pulled pork in tacos, burritos, salads, rice, or with side dishes.
18. Store the carnitas and cooking liquid in the refrigerator for up to 3 days.
Slow cooker carnitas
Place the pork in a slow cooker, and arrange veggies and spices as in the recipe. Close the lid and cook on low for 8 hours or high for 4 hours. When the carnitas are fork-tender, pulled them with fingers and then crisp them up using your broiler, as explained in the recipe.
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