Espresso Nice Pork Carnitas



It’s Taco night! Which means slowly braising some delicious meats until they fall apart and melt in your mouth, and then crisp up under a hot broiler! Pork plus espresso flavours? Yes sounds delicious. We have adapted this method of low and slow cooking this pork from The Food Lab book, using it’s own fat and vegetable oil to slow braise on low…

“… keeping it there long enough for the collagen to break down, while minimizing the amount of moisture loss …”

J. Kenji López-Alt, The Food Lab.

Resulting in super tender pork as the fat from the pork and coating of oil create a barrier around the meat to keep moisture in.

Oh he is so smart. This was very easy, and came out amazing! Try his technique with these flavours.

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