Techniques
How to Make Carnitas
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Prep
15 min
Cook
2½ to 3 hours, mostly unattended
Total
3 hr 15 min
Serves
Makes about 900 g (2 lb) pulled carnitas
Carnitas is a fat confit, not a braise. The protein goes into rendered fat with citrus and aromatics, cooks low and slow until it falls apart, then crisps in a hot pan right before serving. The result is tender inside and fried crisp at the edges. That contrast is the whole point.
Ingredients
- Pork shoulder or butt, cut into large pieces (8 to 10 cm blocks)
- Lard or rendered fat, enough to mostly cover
- 1 to 2 oranges, halved
- 4 to 6 garlic cloves, whole
- Salt and black pepper
Instructions
- 1Season the protein generously with salt and pepper.
- 2Place in a heavy pot or deep oven pan. Add the fat, citrus, and garlic.
- 3Cook low and slow at 300°F (150 °C) or on the lowest stovetop simmer until the meat pulls apart easily.
- 4Remove from the fat. Drain briefly.
- 5Pull into large pieces or leave whole.
- 6Crisp in a hot dry pan or under the broiler just before serving.
Cook's Note
The pork is done when a fork twists through with no resistance, usually around the 2½ hour mark. Crisp the pulled meat in a hot pan just before serving, not ahead; the edges soften as they sit.
How to Use This
Use as a taco filling, tostada topping, or protein base for bowls and burritos. Always crisp portions to order. Keep pulled carnitas submerged in its cooking fat in the refrigerator until service.
Why This Method Works
Fat conducts heat at a lower, more stable temperature than water. The protein poaches in fat rather than simmering, which is why carnitas stays moist after hours of cooking. The citrus and garlic season from the outside in as the fat slowly carries their flavor through the meat. The crisping step at the end is not optional: it is what makes carnitas rather than just slow-cooked meat.
Make It Yours
- Pork shoulder or butt is the classic. Cut into blocks, not small pieces. They hold their texture better over the long cook.
- Duck legs give a richer result. Use duck fat instead of lard.
- Chicken thighs work for a lighter version. Reduce the cooking time to about 90 minutes.
- Add whole milk in place of a quarter of the lard for a more tender, slightly sweeter result. A traditional addition for pork carnitas.
- Add dried chiles (guajillo, arbol) to the fat for a smokier flavor.
- A splash of Coke or extra orange juice adds sweetness and deepens the color.
Keep Cooking
