Cooked - Carnitas With Pork Neck

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Carnitas With Pork Neck

4.0

1,956g (4.3 lbs) Sakura pork neck, cut into 4 chunks

1,700g (3.75 lbs) lard

35g (2 tbsp) Diamond Crystal kosher salt

5g (4 sprigs) fresh oregano

3g Mexican cinnamon, whole

2 bay leaves

1g (1 tsp) coriander seeds

1g (½ tsp) black peppercorns

0.5g (5 whole) cloves

200g (1 cup) mandarin orange, halved

100g (3.5 oz) white onion, chunks

55g (2 oz) garlic cloves, whole and peeled

30g (2 tbsp) water

175g (¾ cup) Mexican Coca-Cola

Season pork with 20g of salt on all sides. Dry brine overnight in the fridge.
Let pork come to room temperature for 1 hour. Pat dry and sear in a hot pan with some lard until golden brown on all sides.
In a large pot, heat lard to 275°F. Add seared pork, spices, herbs, citrus, onion, and garlic. Add 15g salt mixed with water.
Cook for about 1 hour, maintaining 225°F. Add Coca-Cola and cook for another 1.5 hours, or until pork is tender and caramelized.
Serve hot with warm corn tortillas, pico de gallo, escabeche, salsa, and lime.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍖Meat Dish

Cuisine🇲🇽Mexican

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 4h

Created 68 weeks ago

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