Classic Pork Carnitas
Traditional dish · Mexican
Authentic Mexican carnitas, slow-cooked until tender and then crisped to perfection. This traditional method involves simmering pork in lard or a combination of water and lard, resulting in incredibly succulent and flavorful meat with crispy edges.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Pork shoulder (Boston butt)3 lbs
- Lard2 cups
- Orange1
- Onion1/2
- Garlic cloves4
- Bay leaves2
- Salt1 tbsp
- Black pepper1 tsp
- Water1 cup
Steps
- 1
Cut the pork shoulder into large chunks (about 3-4 inches).
- 2
In a large, heavy-bottomed pot or Dutch oven, combine the pork, lard, water, halved orange, halved onion, smashed garlic cloves, and bay leaves.
- 3
Season generously with salt and black pepper.
- 4
Bring the mixture to a simmer over medium-high heat, then reduce the heat to low, cover, and cook for 2 to 3 hours, or until the pork is very tender and easily shreds with a fork.
- 5
Remove the pork from the liquid using a slotted spoon, reserving the cooking liquid.
- 6
Shred the pork into bite-sized pieces.
- 7
Heat a large skillet or the same pot over medium-high heat. Add the shredded pork and a few tablespoons of the reserved cooking liquid (or more lard if desired for extra crispiness).
- 8
Cook, stirring occasionally, until the edges of the pork are browned and crispy, about 10-15 minutes.
- 9
Serve hot, garnished with fresh cilantro and lime wedges.
