Carnitas, meaning “little meats” in Spanish, is a beloved Mexican dish featuring slow-cooked pork that becomes irresistibly tender on the inside with a crispy, caramelized exterior. This traditional recipe follows the authentic confit-style method, using lard and seasonings to achieve the perfect texture and depth of flavor.
Ingredients
- 3 to 3.5 lbs pork butt (or pork shoulder)
- 4 tsp kosher salt
- 1 lb lard
- 2 tsp Mexican oregano
- 1 tsp cumin
- 1/2 tsp black pepper
- 5 cloves (spice)
- 1 orange (juice and peel)
- 1 onion, quartered
- 5 cloves of garlic, smashed
- 2 bay leaves
- 5 oz evaporated milk
- 1/2 cup water
- 6 oz Mexican Coca-Cola
Instructions
1. Prep the Pork
- Cut the pork butt into large, even chunks. For a 3.5 lb boneless pork butt, aim for about six pieces.
- Generously coat the pork with kosher salt and let it rest for one hour. For the best flavor, dry brine it overnight in the fridge.
2. Render the Lard
- In a large pot, melt the lard over medium heat.
- To check if it's hot enough, use a wooden spoon—bubbles should rapidly float to the surface when the spoon is dipped.
- You only need enough lard to cover 80% of the pork, not fully submerge it.
3. Cook the Pork
- Place the pork chunks into the hot lard and cook for 20 minutes, occasionally lifting them to prevent sticking or burning.
- Flip the pork and cook for another 20 minutes. Adjust the heat to medium-low if browning occurs too quickly. The temperature should stay around 250°F.
4. Add Aromatics & Slow Cook
- Reduce the heat and add the following:
- Onion, garlic, black pepper, cumin, Mexican oregano, cloves, bay leaves, orange juice, orange peels, water, and evaporated milk.
- Maintain a slow cooking temperature between 200-220°F and cook for 1.5 hours.
5. Final Touch with Coca-Cola
- Add Mexican Coca-Cola and continue slow cooking for another 20 minutes.
- The Coca-Cola caramelizes the pork, adding a deep color and slight sweetness.
6. Finish & Serve
- Remove the pork from the pot and let it cool slightly.
- The pork should be so tender that it jiggles when handled.
- Shred the meat with your hands.
- The final texture should be juicy and tender inside, with a crispy, dark, and shiny crust.
Serving Suggestions
Carnitas can be used in various dishes, including:
- Tacos with warm corn tortillas, diced onions, and cilantro.
- Burritos with rice, beans, and salsa.
- Tostadas with refried beans and shredded lettuce.
- Quesadillas for a crispy, cheesy delight.
- Carnitas plates served with rice, beans, and fresh salsa.
Enjoy this traditional carnitas recipe for an authentic Mexican feast!!