Carnitas are a beloved staple in Mexican cuisine, renowned for their tender, crispy, and deeply flavorful pork. Typically enjoyed simply in warm corn tortillas, carnitas offer a taste of authentic Mexican comfort food. But for those seeking to elevate this classic dish, Pati’s Mexican Table, the acclaimed cookbook by Pati Jinich, provides an inspired and zesty variation. This recipe introduces a delightful citrusy and smoky depth by braising the pork in orange juice and a rich ancho chile sauce, resulting in a taste experience that’s both familiar and excitingly new. The addition of apple cider vinegar brightens the dish, bringing to mind the savory notes of Mexican pulled pork, a comparison that speaks volumes about its deliciousness and versatility.
This recipe, adapted from Pati’s Mexican Table, takes the traditional carnitas and infuses it with vibrant flavors. The combination of ancho chiles and oranges is truly inspired, creating a sauce that perfectly complements the rich, tender pork shoulder. The result is a shredded pork that is incredibly succulent and imbued with a complex sweet and smoky profile, making it ideal for tacos, burritos, or simply enjoyed on its own.
While the original recipe is fantastic, some adjustments can enhance the cooking process. Simmering the pork for a full hour, as opposed to a shorter time, ensures optimal tenderness. If the liquid reduces too quickly, adding a bit more water and orange juice helps maintain moisture and prevent sticking. Crucially, resist the urge to discard the flavorful rendered fat and juices after cooking the pork. These remnants are essential for building a deeply flavorful and rich sauce that coats every strand of pork.
For those looking for alternatives, Pati’s Mexican Table suggests using bone-in, skin-on chicken pieces, especially dark meat, as a substitute for pork. This adaptation ensures the chicken remains moist and flavorful during braising, offering a lighter yet equally delicious version of these citrus-ancho braised delights. Whether you choose pork or chicken, this recipe from Pati’s Mexican Table is a fantastic way to explore the vibrant and diverse flavors of Mexican home cooking.
Reprinted with permission from Pati’s Mexican Table: The secrets of real Mexican home cooking by Pati Jinich. Copyright 2013. Published by Houghton Mifflin Harcourt. All rights reserved. Available wherever books are sold.
