Carnitas
I was asked a few weeks ago if I had a carnitas recipe. I go to my site and realize that I don’t; which is absolutely crazy because I make carnitas all the time. So now, at this very moment, is my carnitas recipe. It really isn’t mine. It is the traditional Mexican recipe, which is just pork, lard, water, and salt(garlic is optional). All you have to do is add all of the ingredients to a pot and braise for 45 minutes. Then you reduce all of the liquid out until the pork starts to fry in its own fat. Once the pork is slightly browned, it’s ready to eat. Carnitas are great in tacos, burritos, quesadillas, tamales, tortas, omelettes, nachos, and just about anything else that you can think of.
Equipment
- cast iron pot
Ingredients
- 4 lbs pork shoulder cut into cubes
- 1/4 cup lard
- 8 garlic cloves
- 1 tbsp salt
- water
Instructions
- Add the pork, lard, garlic, and salt to a cast iron pot. Pour in enough water to cover the pork. Bring to a boil. Cover. Reduce heat to medium and simmer for 45 minutes.
- Uncover. Turn the heat up to high and reduce until all of the water has evaporated. There will only be pork and fat left.
- Turn the heat to medium and fry the pork in its own fat until browned; about 10-15 minutes.
