pork carnitas

Cole Cooks: Authentic Pork Carnitas

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Carnitas is a classic Mexican pork dish.  We have many ways to cook carnitas, but our favorite is the traditional way of cooking carnitas in lard.  This is our recipe for authentic pork carnitas.

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Any way you prepare carnitas, it is a fairly decadent dish.  Traditionally it is fatty pork that is cooked in lard.  However, most home versions omit the lard.  I admit this is the case for many of our versions of carnitas which you can see here:

Carnitas is a pork shoulder that cooks in its own fat.  Lard is basically pork fat so it is simply adding more fat to enhance the flavor.

pork carnitas pork carnitas

Lard is known in Mexico as manteca.  In San Diego, there are many Mexican markets that sell manteca.  You can also render it yourself.  The Daring Gourmet has a complete guide to rendering lard (and also why you should use it).

I admit sometimes I just buy the available Farmer John’s lard/Manteca from the nearby grocery store.

The first step in making carnitas is melting a pound of lard in a skillet.  The pork chunks cook in the lard for three hours.  The pork is then shredded and broiled to get crispy carnitas.

pork carnitas
The pork cooks in a pound of lard

pork carnitas

 

This is not only the easiest way to make carnitas, it also tastes the best.  Assuming you are not afraid of lard this is the way to go.  You simply melt the lard in a large oven proof pan, cut the pork into chunks, add it into the pan with the lard and cook it in the oven for 3 hours.

pork carnitas
Cut the pork in large chunks
pork carnitas
Add oranges, onions, garlic and bay leaves. No need to finely chop
pork carnitas
The meat cooks down and absorbs the flavor
pork carnitas
No need to remove the bone, the meat simply falls off
pork carnitas
The final step is a quick broil in the oven to get the carnitas crispy

pork carnitas

Carnitas is served with tortillas and condiments so people can build their own tacos, burritos or carnitas plates.  Traditional condiments on the side include lime wedges, diced onions, salsa and cilantro.  We also like to serve rice and beans, either refried or whole.

Unless you have a really large party you will likely have leftovers.  These are great for burritos, nachos or one of our favorites, taquitos.  Taquitos are simply tacos with the meat rolled up like tobacco in a cigar.  Erin has a great recipe for them that can also be done using shredded beef or chicken.

pork carnitas

Authentic Pork Carnitas

This recipe for Mexican pork carnitas is authentic in that the pork is cooked in manteca, aka lard
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Prep Time 15 minutes
Cook Time 4 hours
Course Main Course
Cuisine Mexican
Servings 10

Ingredients
  

  • 1 large onion cut into large chunks
  • 3 pounds pork shoulder or pork picnic shoulder outside fat and bone removed cut into large chunks 2-inch cubes
  • 1 tablespoon Kosher salt
  • 2 teaspoons ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 pound lard
  • 1 medium orange
  • 6 cloves garlic roughly chopped
  • 2 bay leaves
  • 1/2 cup vinegar apple cider or red wine

Instructions
 

  • Cut pork into large chunks. Mix salt, coriander, cumin and chili powder into a rub. Season pork chunks with rub. Cover and refrigerate until ready to proceed.
  • Set oven to 275 degrees. In a large casserole dish melt lard. Add pork and remaining ingredients. Cover tightly with foil and cook for at least 3 hours.
  • Remove pork from oven and let cool.
  • When ready to serve heat oven to broil. Shred pork and add in a single layer to a baking sheet lined with aluminum foil. Broil pork for 5 minutes and flip. Continue broiling until crisp on all sides, about 10 to 15 minutes total.
  • Serve with tortillas and desired condiments.
Keyword Carnitas, Mexican Food, Pork Recipe, Pulled Pork

 

 

 

 

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