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Authentic Carnitas – Mexican Braised Pork

Yields8 ServingsPrep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

On a plate, in a tortilla, on a tortilla or maybe tostada… it doesn’t really matter. Pork carnitas are just plan delicious. You can serve them straight from the pot or fry them lightly to make the edges nice and crispy.

https://leitesculinaria.com/80909/recipes-carnitas-mexican-braised-fried-pork.html

 4 lbs Fatty Pork ShoulderCut into 2-inch pieces
 3 cups Cold Water
 1 Medium White OnionThinly Sliced
 ½ Seedless OrangeCut into 2 Wedges
 ¼ cup Lard
 8 Garlic ClovesPeeled
 3 Bay Leaves
 1 tbsp Sweetened Condensed Milk
 2 tsp Dried Oregano
 12 tsp Fine Salt
1

Place all of the ingredients in a wide 6- to 7-quart heavy pot. (Don’t worry if everything isn’t completely submerged.) Bring to a boil, skimming any scum that collects on the surface as necessary.

2

Reduce the heat to medium-lowish and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1 1/2 to 2 hours. Discard the orange pieces and bay leaves.

3

TESTER TIP: If the liquid hasn’t completely evaporated, transfer the pork to a bowl and continue to simmer the liquid, stirring often, until it disappears.

4

Preheat the oven to 450°F (232°C).

5

If your pot isn’t ovenproof, transfer the pork and fat to a dish of some sort that’s ovenproof. Slide the pork into the oven, uncovered, and let it fry in its own fat until it’s browned, 20 to 30 minutes. There’s no need to stir. Serve it straight from the pot. (Leftovers keep in the refrigerator for up to 3 days.)

Nutrition Facts

Servings 0

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