Carnitas

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Carnitas, little meats, once tender are pulled apart or chopped for making pulled pork of Mexican flavors. The traditional way to cook carnitas is in a copper pot, which disperses the heat evenly, by simmering pork in lard with flavorings similar to those listed in this recipe.

Alternative methods of preparation with comparable results to the copper pot include cooking pork in the oven, on a stovetop or with a slow cooker. After trying many different methods and recipes my best carnitas are with this recipe, so I want to share it with you. This recipe is from Mexican Chef Pati Jinich. Let’s get started.

8 servings

Ingredients

Spices

Half a white onion roughly chopped

1 ½ cups water

6 cloves garlic

1 teaspoon dried marjoram

1 teaspoon thyme

Freshly ground pepper

Pinch cumin

4 whole cloves stems removed

Kosher or coarse sea salt

Pork

1 tablespoon vegetable oil or lard

4-5 lbs boneless pork shoulder ( Alias Boston butt, Pork butt) cut into 4 inch chunks, fat on( prefer butt over picnic shoulder)

½ teaspoon kosher or coarse sea salt

2 bay leaves

1 cup freshly squeezed orange juice

2 tablespoons sweetened condensed milk (Optional in my opinion)

Preparation

In the jar of a blender, place the water, onion, garlic cloves, marjoram, thyme, black pepper, cumin, stemmed whole cloves and 1 tablespoon salt. Puree until smooth.

Set a large Dutch oven or heavy casserole over medium heat. Add the vegetable oil or lard, and once it has heated up, add the pork chunks and sprinkle in ½ teaspoon of salt. Brown the meat on all sides, stirring and flipping as each side browns, about 10 minutes.

Pour the onion mixture over the meat, let it come to a simmer and cook for 5 to 6 minutes. Pour in the orange juice and sweetened condensed milk, add the 2 bay leaves, and give it a good stir. Let it come to a simmer, then reduce heat to medium low to low and cover.

Cook covered, stirring and scraping the bottom of the casserole 2 to 3 times along the way, until the meat is completely cooked and coming easily apart if you pull one piece, about one hour and a half. Remove the lid and cook another 4 to 5 minutes.

Scoop out the carnitas with a slotted spoon, leaving any fat behind, and place in a bowl or platter. Shred with a fork, if desired, before tucking into tacos or self serve with warm corn tortillas, pickled jalapeños or salsa verde on the side.

Note

Many carnitas recipes include milk in the cooking. The milk slowly caramelizes during cooking, and at the end it will look as though the sauce is broken; however, the milk curds that form are the most delicious part of the sauce.

Buen Provecho

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