Mexico’s classic chunks of fried pork, carnitas are exquisite by themselves or as part of carnitas bowl taco or sandwich. Make them at home with our easy recipe. Chelsie Kenyon, author of “Knack Mexican Cooking,” is a former freelance writer and recipe developer with more than 10 years’ experience in Mexican cuisine.

2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. In a large, heavy pot, heat two tablespoons of lard or oil. Brown meat, turning to brown on all  sides. Take pot off heat and add orange juice. Pour in enough broth to cover meat. Add garlic, bay leaf, and onion.

Place pan back on stove and bring liquid to a boil. At the end of the cooking time, take off lid and turn up heat to help evaporate excess liquid. When liquid is gone and just meat and fat are left, remove bay leaf and any remaining pieces of garlic or onion. Sprinkle salt on the meat as you fry it to season your carnitas and help keep spattering fat to a minimum. Meat is ready when the edges of the chunks of meat become browned and crispy.

I don’t like this at all. On this Wikipedia the language links are at the top of the page across from the article title. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Carnitas, literally meaning “little meats”, is a dish of Mexican cuisine that originated in the state of Michoacán.

Pork carnitas are traditionally made using the heavily marbled, rich Boston butt or picnic ham cuts of pork. Lard is used to cover the dish in proportion to the amount of meat being cooked. Carnitas” Archived 2011-09-27 at the Wayback Machine. Carnivore Style may contain affiliate links. When you click these and purchase products from it, we may receive a commission. If you are a fan of Mexican food, then you’ve probably had carnitas before. This dish comes from the Spanish word for “little meats.

As an adherent of the carnivore lifestyle, I am intrigued by any and all meat dishes. So, I have dug into the origins, history, and preparation of carnitas to bring you everything you need to know about this food. Carnitas can be used as an appetizer or in various dishes such as carnitas tacos or burritos. Found in most Mexican restaurants, carnitas are often confused with other dishes but differ in significant ways. The dish is a type of pulled pork that is slow-cooked until it is incredibly tender and easily shredded. Carnitas is traditionally cooked in large copper kettles over an open fire.

In an authentic carnitas recipe, the pork shoulder is slowly simmered in lard until it is fall-apart tender. The lard is flavored with seasonings like cumin, chili, marjoram, oregano, and thyme. This cooking method gives carnitas its signature flavor and texture. Today, however, carnitas is often made by placing pork chunks in a slow cooker over the course of several hours. Onions, garlic, and spices are added to the recipe as well. Let’s get one thing straight: Mexican food takes a certain amount of time to cook.

If you don’t have the time, don’t cook it. Once the carnitas is cooked, it is shredded and served with fresh tortillas, chopped cilantro, salsa, guacamole, and lime wedges. Carnitas can also be used with cheese as a filling for tacos or burritos. It is also sometimes served with rice and beans. The key to a great meal is using high-quality ingredients and slowly cooking a heavily-marbled cut of pork over low heat.

This allows the fat to render out completely and the meat to become incredibly tender. It also makes it unnecessary to add lard or fat to the meat. This carnitas recipe begins by cutting the meat into large chunks. You don’t want them to be too small, or they will dry out during cooking. Season the pork with cumin, chili powder, onion and garlic powder, pepper, and salt. Heat the oil in a large pot or Dutch oven over medium heat. Add the pork and onion and cook until the pork is browned and the onion is soft and translucent.