Authentic Mexican Pork Carnitas Recipe Card

PORK CARNITAS RECIPE

Steps:

• In a large Dutch oven or Cast Iron Pot place the pork, lard, water, garlic, and salt. Cook covered on a medium heat to a boil. Reduce to simmer for about 45 minutes until pork is almost tender.
• Uncover and turn the heat to medium high to reduce the liquid.The meat will start frying in its own fat and lard at this point. Carefully brown the meat at medium low heat stirring frequently until pork is evenly browned. About 15 to 20 minutes. At this point do not over cook or you will get very dry meat.
• Serve with hot tortillas and green salsa.

AUTHENTIC MEXICAN PORK CARNITAS RECIPE CARD

Steps:

• In a small bowl place oregano, cumin, black pepper, salt, chili powder,and cinnamon, then mix thoroughly.
• Put the pork shoulder in the slow cooker and add the onion, garlic, limes, bay leaves, water and spice mixture.
• Cover and cook for 6 hours on high. Flip over every couple hours in the slow cooker. Check after 5 hours or so and cook until it separates easily with a fork.
• Heat oven on broiler.
• Move meat to a large cutting board and using two forks begin the shred the meat.
• Place the meat in a single layer on a baking tray, and broil for about 5 minutes.
• Serve with flour or corn tortillas, lettuce, tomato, sour cream and hot sauce.

PORK CARNITAS

Steps:

• Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
• Preheat the oven to 400 degrees F (200 degrees C).
• Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
• Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

CARNITAS (AUTHENTIC)

Steps:

• Cut pork meat into chunks and discard the big pieces of fat. (I leave some fat as it adds flavor).
• Add pork chunks, broth, garlic*, comino*, onion* and cilantro* to a dutch oven. If necessary, add water so that the meat is covered.
• Bring to boil, reduce heat to low and simmer for about 3 -4 hours or until meat is very soft and pulls apart easily. (Be careful not to shred meat, needs to stay in chunks).
• Remove the meat carefully from pot and place in a roasting pan. Discard onion and broth. Break the meat apart into smaller chunks (don't shred, it needs to stay in chunks).
• Bake in the oven at 450°F for about 20 minutes or until the meat is brown and crispy.
• Heat (or make homemade) corn tortillas, serve with desired toppings.
• (You may have to adjust garlic, comino, onion and cilantro to your liking, everyone's taste is different. You can add salt and pepper if you like too, I use Nature's seasonings, personal preference).