How To Make Carnitas

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 is budget-friendly.

Ask the butcher to bone the pork shoulder.

Chop the pork shoulder into large manageable chunks, removing any thick layers of fat and gristle.

Season the pork chunks well with sea salt and mix to combine.

Cover the seasoned pork and refrigerate for a minimum of 4-5 hours, ideally overnight.

Peel 4 garlic cloves and prepare half an onion by removing the skin and cutting off the top and bottom.

Cut a quarter of an orange and break a half cinnamon stick in half.

Place the garlic, onion, orange, cinnamon stick, and bay leaves into a vegetable bag or cheesecloth and tie it up to make a fragrant tea bag.

Melt lard in a large pan and add the pork chunks, ensuring they are submerged in the lard.

Bring the mixture to a boil, then reduce to a simmer, stirring every 10-15 minutes for about 2 hours.

After 2 hours, add whole milk and dark beer to the pan and continue simmering for another 30 minutes.

Remove the meat from the heat and prepare a salad with savoy cabbage, carrot, fresh lime juice, sea salt, and oregano, mixing well.

Serve the carnitas with corn tortillas, adding the salad and any additional toppings like chilies.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary