pork belly carnitas

Smoked and pulled.

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Why You'll LOVE These Carnitas

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Pork flavor. We’re not hiding pork behind a sugary rub. This pork belly has a delicious natural flavor.

Prep ahead friendly. This can be reheated very easily, crisped up in a skillet on demand.

Sugar-free. Many recipes out there include brown sugar, orange juice, or even Mexican cola. Not here.

carnitas  seasoning

1 tablespoon black pepper 1 tablespoon kosher salt 1 1/2 teaspoons granulated garlic 1 teaspoon onion powder 1 teaspoon Mexican oregano 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cinnamon

score and season

Cut a crosshatch pattern into both sides and deeply season the pork. Rest in the fridge for 48 hours.

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smoke

Smoke the pork belly at 250°F for the first phase, to build that delicious smoke flavor.

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crisp it

Raise the temp at the end to 300°F to build a crispy crust, the best part.

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resting

Wrap the pork belly in pink butcher paper and allow it to rest, which will help it shred.

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shred

Shred the pork belly and get ready to serve. You can crisp it up further in a skillet if you'd prefer as well.

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serve

It's ready to eat immediately, but this can also be stored for a meal the next day. It keeps well and crisps up perfectly.

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