Pork Cheek Carnitas
Ingredients
5 lb Pork Cheek Meat (boneless)
2 Jalapeños
1 Red Onion
12 Large Garlic Cloves
1 Shallot
2 Bay Leaves (fresh or dried work)
2 Tbsp Fennel Seeds
2 Tbsp Coriander Seeds
1 Tbsp Black Peppercorn
2 Tbsp Avocodo Oil (any neutral oil will work here)
8 Cups Chicken or Beef Stock (you can use one or the other or both!)
2-4 Cups water
Salt (to season)
Pepper (to season)
Cilantro (for serving)
Method
Start by rinsing and patting the meat dry. Place the meat onto a sheet try and season generously with salt and pepper on both sides.
Prep the vegetables by dicing the jalapeños, onion, and shallot. Peel the garlic and set aside.
Place a large dutch oven (or deep pot) on high heat. Once the pan is up to temp add the oil and coat the bottom evenly.
Preheat the oven to 250°F.
Add the first round of meat to the pan and sear on each side for 2-4 minutes until golden brown. With the amount of meat we have this will need to be done in batches. Once the first round is done place the seared meat into a dish while the rest of the meat sears.
Once all the meat has been seared add the meat back in to the pan along with the jalapeños, onion, shallot, garlic, bay leaves, fennel seeds, peppercorns, and coriander. Pour the stock overtop everything and finish with water to make sure the meat is fully submerged in liquid. Place the lid on the pan and place into the preheated oven for 4-5 hours.
Once the meat has been braising for 4 hours remove it from the oven to check for tenderness if the meat is falling apart that’s how you know it’s done. Sometimes depending on the size of the meat chunks this can take longer so after 4 hours just keep checking about every 30 minutes.
Remove the meat from the pot once done leaving everything else in the pot. Using tongs or your hands toss the meat until it is all broken apart into small pieces.
Add all the veggies to a blender along with about half of the liquid that remains in the pot from the braising and blend until smooth. Pour the blended liquid through and fine meshed strainer or sieve.
In a new pot add the strained liquid and the meat and season with salt and pepper to taste. Keep warm and serve right away with some fresh cilantro or allow to cool completely before storing in the fridge or freezing.
NotesIt may seem like a lot of work but trust me it’s not bad at all especially for the delicious outcome, Take it slow and you can’t go wrong.
Add your own twist by messing with the seasoning and adding more or less of whatever you love, make it your own!
Enjoying these carnitas in a taco with some fresh guacamole and pico is one of the best things to come out of my kitchen so far! I hope you love them as much as we do.