Carnitas Recipe: Tender, Juicy, and EASY to make!

pork shoulder

🥗Healthier: pork tenderloin

💰Cheaper: pork butt

Pork tenderloin is leaner, while pork butt is often less expensive.

lard

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil can be more budget-friendly.

Cut the pork ribs into three to four rib segments and pat them dry.

Cut the boneless pork shoulder into large pieces.

Prepare a sachet with cheesecloth, adding 1 tbsp dry Mexican oregano, 2 tsp black peppercorns, 6 cloves garlic, 1 tbsp dry thyme, and 3 bay leaves, then tie it up with kitchen twine.

Melt 4 lb of lard in a large pot over medium heat until it reaches 325°F.

Brown the pork ribs in batches for about 30 minutes each until golden brown.

Dissolve 2 tbsp plus 2 tsp kosher salt in 3 cups of hot water.

Lower the heat to medium-low and add all the browned pork back into the pot.

Add the onion, garlic, and the sachet of aromatics, ensuring they are submerged in the fat.

Pour in the salt water and simmer gently for about 45 minutes until the meat starts to tenderize.

Soak 3/4 lb of pork skin in a large bowl with salted water for 30 minutes to soften.

After the meat has started to soften, remove the pork skin from the water, pat it dry, and lay it over the carnitas in the pot.

Keep the pot at a gentle simmer until both the pork and skin are tender and cooked through.

Transfer the cooked meat to a sheet pan with a rack to let excess fat drip off.

Let the meat rest for 10 to 15 minutes before shredding it by hand or chopping it up.

Serve with fresh corn tortillas, chopped cilantro, chopped onion, and lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary