Mexican Fried Pork

Serve carnitas with white corn tortillas guacamole and pico. With your fingers or using a spoon spread garlic all over the.

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In a separate pan cook the tomatillo onion and garlic with olive oil.

Mexican fried pork. Remove and place pork belly skin side up on a tray. Place the pork in a slow cooker fat cap up top with the onion jalapeƱo minced garlic dont worry about spreading it and squeeze over the juice of the oranges. Flip pork belly and allow it to blanch for another 5 minutes.

Add the cumin and Mexican oregano and stir-fry until fragrant. Rinse pork chops and lay them on a cutting board or plate. Cook the pork with some oil in a frying pan until browned and cooked through.

Blanch pork belly in boiling water skin side down for 5 minutes. If the meat is. Rinse and dry the pork shoulder rub all over with salt and pepper.

Cover with foillid and fry for about 15 minute Remove foillid and let fry. This can be easily adapted to a slow cooker but the pressure cooker really seals in the flavor and cuts down on cooking time. All the leftover broth from the pressure cooker is packed full of flavor great as a starter for chile verde and freezes well.

Test oil rediness by dropping a small piece of pork into oil. Add cooked tomatillo onion and. Slow Cook on low for 10 hours or on high for 7 hours.

Discard marinade and place pork slowly one by one into hot pan with tongs not fork. Ingredients 2 pounds pork shoulder or pork butt rinsed and cut into 1 12 inch chunks 1 packet envelope Sazon with Annatto I use Goya Brand 1 teaspoon Adobo Seasoning I use Goya. If it sizzles instantly it is ready.

Prepare the ground pork – Fry the ground pork or other ground meat with the onion and garlic until browned. Combine the Rub ingredients then rub all over the pork. Top all pork chops with a teaspoon of the garlic and oregano mix.

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