Carnitas are traditional from the state of Michoacán, and in their original recipe, they are confit in pork lard. This air fryer version of carnitas is quicker and healthier, as it does not include fat in the preparation.
1 kilo vaccum-sealed USMeat® quality pork shoulder
evaporated milk, to tenderize
orange, sliced, to tenderize
coarse salt , to tenderize
1 cup evaporated milk
1/4 cups coarse salt
1 bunch aromatic herbs
1 tablespoon allspice berry
1/2 heads garlic
1/4 white onions
nopal salad, to accompany
black frijoles de la olla, to accompany
tortillas, to accompany
taco salsa, to accompany
lemon , to accompany
Preparation
15 mins
1h 10 mins
Low
To tenderize the pork, in a bowl, place the vacuum-sealed pork loin from USMeat®, cover with evaporated milk (enough to submerge), and let it rest for about 2 hours with orange slices and coarse salt, covered with plastic wrap. Once the time has elapsed, remove from the milk and set aside.
Pour evaporated milk and the rest of the ingredients: coarse salt, herbs, allspice, garlic, and onion into the bottom of the Ninja Foodi® ceramic pot. Place the rack inside the pot and on top of it, the pork loin; use the Ninja Foodi® pressure cooking lid, close it, and select the PRESSURE option (Temp HI) for 25 minutes, ensuring the knob is in the Seal position. Once the cooking time is finished, release the steam by turning the knob to Vent, or wait for the countdown to finish (which lasts the same time as the chosen cooking time), once the steam has completely escaped, turn the lid counterclockwise.
Remove the rack and empty the ceramic pot, wash it, and place the rack back inside with the cooked meat, lower the browning lid, and set the AIR CRISP function to 345° F for 5 minutes to achieve an external seal.
Remove the meat and let it rest for 10 minutes.
Serve the meat accompanied with pot beans, cactus salad, and tortillas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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