protein
Carnitas
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Prep
10 minutes
Cook
2 hours 30 minutes
Total
2 hr 40 min
Serves
6–8 servings
Golden, crispy-edged, and meltingly tender, pork simmered in lard with orange until it falls apart, then crisped at the end. Classic carnitas.
Ingredients
- 1.8 kg (4 lbs) pork shoulder or butt, cut into large blocks
- 2 oranges, halved
- lard, enough to cover the pork (about 500 g / 1 lb)
- kosher salt and black pepper
Instructions
- 1Season the pork generously with salt and pepper.
- 2Place pork blocks and orange halves in a large, heavy pot.
- 3Cover completely with lard.
- 4Bring to a boil, then reduce to a steady simmer.
- 5Cook for 2 hours 30 minutes, maintaining a low simmer.
- 6The pork is done when it pulls apart easily and the edges have started to turn golden.
- 7Remove from the lard. Drain briefly.
- 8Pull apart or leave in large pieces depending on use.
Cook's Note
Keep the simmer consistent, a rolling boil dries out the outside before the inside is fully tender. Low and steady is right. The lard can be strained and reused for the next batch.
Best Served With
In tacos with pickled onion, salsa, and lime. Also good in burritos, quesadillas, or over rice.
Why This Recipe Works
Cooking in lard rather than water or stock keeps the meat from drying out, the fat conducts heat gently and the pork essentially poaches in fat rather than steaming or braising. The orange halves add a citrus note that works through the lard into every bite.
Make It Yours
- Add a cinnamon stick and a few cloves to the lard for warmth
- Include milk (a classic addition) in place of half the lard for extra tenderness
- Add a Coke or orange juice for a sweeter, more complex flavor
- Crisp the finished carnitas in a hot cast iron pan right before serving
Leftover Strategy
Keeps refrigerated for 5 days. Reheat in a hot pan to re-crisp the edges. Freezes well for up to 3 months.
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Pairing
A cold Mexican lager or a margarita. The richness of pork in lard needs something clean and refreshing alongside.
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