Carnitas

About Carnitas

Carnitas is a popular Mexican dish that originated in the city of Michoacán. The name “carnitas” translates to “little meats” or “baby meats,” which refers to the tender and juicy pork shoulder meat used in this recipe. Carnitas is typically slow-cooked in its own lard or oil until it’s incredibly tender, crispy on the outside, and infused with rich flavors. Served with fresh salsa, warm tortillas, and a squeeze of lime juice, carnitas makes for a delicious and satisfying meal.

Recipe: Braised Pork Shoulder Carnitas

Ingredients:

• 2 pounds pork shoulder, cut into large chunks
• 1/4 cup lard or vegetable oil
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 jalapeño pepper, sliced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste
• 2 tablespoons orange juice or lime juice (optional)

Instructions:

1. Preheat your oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the lard or oil over medium-high heat.
3. Add the pork chunks and sear them until browned on all sides, about 5 minutes per side. Remove the browned pork from the pot and set it aside.
4. Reduce the heat to medium and add the sliced onion to the pot. Cook until the onion is translucent, about 5 minutes.
5. Add the minced garlic, sliced jalapeño, oregano, cumin, salt, and black pepper to the pot. Cook for an additional minute, stirring constantly.
6. Return the browned pork to the pot, making sure it’s covered with the flavorful mixture.
7. Cover the pot with a lid or foil and transfer it to the preheated oven.
8. Braise the carnitas for 2-1/2 to 3 hours, or until the meat is tender and easily shreds with a fork.
9. Remove the pot from the oven and let it cool slightly.
10. Using two forks, shred the pork into bite-sized pieces. Strain the cooking liquid and discard any excess fat.
11. Serve the carnitas warm, garnished with fresh salsa, lime wedges, and warm tortillas. If desired, add a splash of orange or lime juice for extra flavor.

Tips:

• For an authentic experience, use lard for braising the pork. However, vegetable oil is a suitable substitute.
• To enhance the flavors, add 2-3 cups of chicken broth or water to the pot during the last hour of cooking.
• Carnitas can be cooked ahead of time and refrigerated or frozen for later use. Simply reheat it in the oven or on the stovetop with some added liquid.

Enjoy your delicious homemade carnitas!

Image model: ComicBookXL

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