In this post I want to show you how to make carnitas. Carnitas are a tender, crispy Mexican pulled pork that can be served as a plate with Mexican rice and beans or in burritos or tacos. They are quite simple to make but they do take time. This is how I make mine. They render such an excellent result that I never have any left-overs.
Be patient when making this recipe. As I said it does take time but it is worth it. I like adding lime and orange to my meat for added delicious flavor. Once you have cooked the meat and you shred it you will need to brown it and make it crisp. You can do this by broiling it in the oven or by allowing it to slowly cook in it’s own fat until it is all gone and the meat is where you want it.
Here is how to make carnitas:
4 pounds of pork butt with skin – cut into 2 inch pieces
Salt/ black pepper/ cumin/ garlic powder
1 medium white onion – peeled and halved
1 chili pepper – stemmed and halved (optional)
3 bay leaves
Juice of 1 large lime and 2 medium oranges
Orange peel of 1 of the juiced oranges
Preheat the oven to 300 degrees.
Rinse the pork and place it in a large, heavy pot – preferably a Dutch oven. Season generously with salt, pepper, cumin and garlic. Toss well to coat all of the pork.
Place the onion and chili pepper halves and the bay leaves in the pot, amongst the pork. Season with the oregano. Place the orange peels in the pot. Add the juice of the lime and oranges and sufficient water to barely cover the meat.
Bring the pot to a boil. Cover and place in the oven. Braise the pork for 3 hours and remove from oven.
Remove onion, chili pepper and bay leaves from pork. Do one of the following:
1. Place the cooked pork in a baking sheet, in an individual layer, and broil it until crisp. Turn it a couple of times. OR
2. Place the pot on the stove and fry the meat in its own fat. This will take a good hour. Flip the meat often, making sure to scrape the bottom. Cook until your pork is crisp but not dry.
Serve and enjoy!