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Carnitas

[heart_this] · Mar 18, 2009 · 67 Comments

Carnitas

Mexican cuisine is one of my favorites and I often find myself craving those flavours that I like so much. Last week the craving were getting stronger and I satisfied them on the weekend by making carnitas. Carnitas is pork that is traditionally braised in lard on low heat until it is falling apart tender and then the heat is increased so that the pork begins to get crispy on the outside. This combination of moist and tender pork with a slightly crispy outside is simply amazing! The only problem is that cooking the pork in lard does not sound too appetizing. As an alternative, the last time that I made carnitas I simmered the pork in salsa verde until it was falling apart tender and then I shredded it and roasted it in the oven until it was nice and crispy on the outside. I then mixed the pork back into the remaining salsa verde.
The salsa verde carnitas were really good but I recently came across a new method of making carnitas on Homesick Texan that intrigued me. This recipe called for braising the pork in water for the first few hours and then increasing the heat and cooking it until the water had evaporated leaving the rendered pork fat. The pork is then cooked in the rendered pork fat, effectively frying the outside of the pork until it is crispy. The pork is then shredded and ready to go. Although this would probably still not be the same as cooking it in lard, it sounded like a great compromise that would have a very similar results and I just had to try it.
This way of making carnitas was really simple, requiring very little effort and just a bit of patience. I added some spices to the liquid while the pork was simmering to add some aromatics and a touch of flavour. The carnitas turned out great! I left them in fairly large chunks and they were nice and crispy on the outside and moist and tender on the inside. What a great mix of contrasting textures. I will definitely be making carnitas like this again. I served the carnitas with tortillas, refried beans , guacamole and pico de gallo . I have been enjoying the carnitas all week and they have satisfied my Mexican cuisine cravings for now.

Carnitas

Carnitas

Prep Time: 15 minutes Cook Time: 2 hours 45 minutes Total Time: 3 hours Servings: 6
ingredients
  • 3 pound pork butt (cut into 2 inch cubes)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 cup of orange juice
  • 3 cups of water
directions
  1. Place everything in a large pot, bring to a boil, reduce the heat to low and simmer for 2 hours.
  2. Increase the heat to medium-high and boil uncovered until the liquid has evaporated and the fat has rendered, about 45 minutes, stirring a few times to make sure that the pork turns golden brown and crispy on all sides.
  3. Shred or cut the pork to the desire sized pieces.
Note: Can be used as a filling in burritos.
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Cochinita Pibil (Puerco Pibil)
Cochinita Pibil Tacos
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6 Ingredients, Food, Gluten-free, Low-carb, Main Course, Mexican, Pork, Recipe

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Reader Interactions

Comments

  1. Chef Fresco says

    March 19, 2009 at 12:44 am

    Mmm this looks good! We love making mexican too – it’s probably my most favorite dish. I like your idea of cooking the meat in salsa verde, we’ll have to give that a try!

    Reply
  2. Lorraine @NotQuiteNigella says

    March 19, 2009 at 12:47 am

    That looks great Kevin!

    Reply
  3. Jen says

    March 19, 2009 at 1:23 am

    Damn you, Kevin! Stop passing on your cravings.

    Reply
  4. Melissa says

    March 19, 2009 at 1:23 am

    Oh my do those look yummy! Great job Kevin!!

    Reply
  5. StickyGooeyCreamyChewy says

    March 19, 2009 at 1:34 am

    That looks soooo good! We love, love, love Carnitas! I make mine in the crock pot sometimes.

    Reply
  6. Spryte says

    March 19, 2009 at 1:37 am

    I LOVE carnitas!!!!!!!!!!!!!!!!!

    Reply
  7. Anonymous says

    March 19, 2009 at 1:43 am

    Kevin…this is so random..I have been searching for canitas ALL DAY! I finally found a recipe and have just finished cooking it, when I came upon your recipe! Crazy…your recipe looks fantastic!

    Reply
  8. Daziano says

    March 19, 2009 at 1:55 am

    Awwww The only thing I knew about carnita was that it means little meat in Spanish! Looking delicious!

    Reply
  9. Christina Kim says

    March 19, 2009 at 2:05 am

    Carnitas is my favorite burrito/taco filling, but being cooked in lard makes me think twice. Beautiful photo, and I love the simplicity of the recipe!

    Reply
  10. Not Another Omnivore says

    March 19, 2009 at 2:13 am

    I never really knew what a carnita was until now. Interesting. Noted.

    NAOmni

    Reply
  11. Mead Chick says

    March 19, 2009 at 2:38 am

    Looks really really good! I like the idea of using water and the rendered pork fat. Do you think a bit of bacon grease would add anything, or is the rendered pork fat all that’s needed?

    Reply
  12. Kerstin says

    March 19, 2009 at 3:02 am

    Yum! What a great example of how just a few great ingredients can come together for an amazing dish.

    Reply
  13. Nina Timm says

    March 19, 2009 at 3:17 am

    This sounds sinful Kevin….but oh so good!!!!!

    Reply
  14. Julie says

    March 19, 2009 at 3:27 am

    Oh my…this is definitely one of those leave me weak in the knees kind of recipes.
    I copied your Irish soda bread, BTW…I’ll be posting about it in a day or so 🙂

    Reply
  15. Elizabeth says

    March 19, 2009 at 3:54 am

    Mmmm! Love the compromise of cooking it in water, then rendering the pork fat…looks amazing!

    Reply
  16. beachloverkitchen says

    March 19, 2009 at 4:03 am

    wow!! this pork must taste good and delicious especially the fats part! love it!

    Reply
  17. Sharon says

    March 19, 2009 at 4:30 am

    Yea, cooking with lard doesn’t really appeal to me either! I love everything about carnitas, even the name 🙂

    Reply
  18. Esi says

    March 19, 2009 at 5:20 am

    These tacos look amazing. I love the alternative to cooking with lard.

    Reply
  19. Anonymous says

    March 19, 2009 at 5:55 am

    Tempting presentation..quite new to me

    Reply
  20. Rosa's Yummy Yums says

    March 19, 2009 at 6:06 am

    That looks fantastic! Mexican food tastes so great!

    Cheers,

    Rosa

    Reply
  21. Elinluv says

    March 19, 2009 at 6:59 am

    I have never eaten a mexican dish before…now my food horizon has widen becoz you make delicious looking mexican dish! Reading your past posts, you make even a simple dish looks good :)))

    Reply
  22. Culinarywannabe says

    March 19, 2009 at 10:34 am

    Mexican is one of my favorites as well, and unfortunately, is the one category of food that is not represented very well here in nyc. Going to have to give this method a try.

    Reply
  23. Debbie says

    March 19, 2009 at 11:15 am

    Looks wondeful and makes me want to cook something Mexican tonight!

    Reply
  24. Laura P. says

    March 19, 2009 at 11:23 am

    I love carnitas! What I love even *more* are carne asadas…may I be so bold as to request you make some carne asadas sometime? : ) These carnitas look delicous by the way.

    Reply
  25. Karen says

    March 19, 2009 at 12:01 pm

    Yum, carnitas! I recently tried a new recipe that was very simple and delicious. Something about that small amount of brandy was like magic: http://verbatim.blogs.com/verbatim/2009/01/fingerlickin-good.html

    Reply
  26. www.crabbycook.com says

    March 19, 2009 at 12:32 pm

    Thanks Kevin,

    I’ve always struggled to get the right flavor in Carnitas. I’m looking forward to giving your recipe a try.

    Reply
  27. Donna-FFW says

    March 19, 2009 at 12:35 pm

    Oh My! Looks like Heaven on a Plate! Cooking the meat in the salsa.. pure genius!

    Reply
  28. Su-Lin says

    March 19, 2009 at 12:51 pm

    It’s been so long since I’ve made carnitas – thanks for the nudge! Yours look fantastic!

    Reply
  29. Anonymous says

    March 19, 2009 at 1:31 pm

    As a fellow Texan and lover of Carnitas, one of things my recipe calls for is using chicken broth in place of the water. I cover the pork roast with chicken broth, add cumin and an onion and simmer for a couple of hours. Once done, I shred and place on a baking sheet, crisping it up in an oven for about 10 minutes with the broil setting. Yum Yum!!!!

    Paula

    Reply
  30. lisaiscooking says

    March 19, 2009 at 1:34 pm

    Sometimes I think I could eat Mexican food for every meal. Looks great!

    Reply
  31. elly says

    March 19, 2009 at 2:10 pm

    I bookmarked that carnitas recipe from the Homesick Texan too. These look so delicious. I could eat Mexican 5 times a week I think!

    Reply
  32. Cathy - wheresmydamnanswer says

    March 19, 2009 at 2:15 pm

    Another winner… Looks incredible

    Reply
  33. Ben says

    March 19, 2009 at 2:27 pm

    Oh carnitas! Pardon me if I put on my Homer’s drooling face. Great job!

    Reply
  34. Maria says

    March 19, 2009 at 2:56 pm

    I am always up for Mexican!

    Reply
  35. Pam says

    March 19, 2009 at 3:16 pm

    I love carnitas but haven’t made them yet – they look terrific Kevin.

    Reply
  36. KT says

    March 19, 2009 at 3:22 pm

    Well, which was better?? If you had to try just one of your 2 recipes, would it be this one or the salsa verde one? I like the sound of both! 🙂

    Reply
  37. Elra says

    March 19, 2009 at 3:59 pm

    The only carnitas I’ve ever tasted was from a Mexican restaurant. I thought it was uneasy to make. Glad you post the recipe. It seems very easy.
    Cheers,
    elra

    Reply
  38. Cheryl says

    March 19, 2009 at 4:05 pm

    That is just the way it is supposed to be! I love the carmelized meat!

    Reply
  39. Jeanne says

    March 19, 2009 at 5:07 pm

    OMG, I am SO making this!! I love carnitas and I love the idea of braising in water and then using the rendered fat to crips them up. Bookmarked 🙂

    Reply
  40. Jeanne says

    March 19, 2009 at 5:07 pm

    OMG, I am SO making this!! I love carnitas and I love the idea of braising in water and then using the rendered fat to crips them up. Bookmarked 🙂

    Reply
  41. Happy cook says

    March 19, 2009 at 6:07 pm

    I have never had mexican cusine tille now,
    can salasa count as mexican cusien 🙂
    My hubby was in Texas last year and he really ejoyed the mexican fare there.

    Reply
  42. Foodie with Little Thyme! says

    March 19, 2009 at 6:34 pm

    I have a love for Mexican food too. Ship me your extras. I don’t want you to get sick of eating this yummy dish!

    Reply
  43. sampada says

    March 19, 2009 at 7:06 pm

    I am visiting ur blog first time..sounds delicious…i love mexican food..i never tried preparing recipes at home..definitely gonna try it…i always have a rough time to find ingredients…finally i have found a great resource http://www.myethnicworld.com where i can pass great along as well.

    Reply
  44. Suzie says

    March 19, 2009 at 7:34 pm

    I love the lof that meal. I will have to try your carnotas out soon.

    Reply
  45. Anonymous says

    March 19, 2009 at 8:00 pm

    We don’t cook with pork enough. There are so many good recipes to try…like this one.

    Reply
  46. Paula says

    March 19, 2009 at 8:58 pm

    Ooooh man, I want some carnitas! I used Homesick Texan’s recipe as well, and was pleased with the results. I’ve also done it with chicken broth and liked that even better. What I’d really like to do now, though, is reach through the screen and gobble up the food you prepared. YUM!

    Reply
  47. Gloria says

    March 19, 2009 at 9:39 pm

    Look so nice Kevin! Gloria

    Reply
  48. Karen says

    March 19, 2009 at 10:11 pm

    Perfect! I can see the delicate crispness on the meat and it sure sounds better than boiling it in lard! LOL Street vendors seslling carnitas are a common sight in Mexicali… they’re so good!

    Reply
  49. Kevin says

    March 19, 2009 at 10:17 pm

    Mead Chick: Bacon grease would certainly add flavour but there was enough rendered pork fat for the frying.

    Laura P.: Carne asadas are definitely on my to try list. I was thinking about waiting until the summer to try them.

    KT: I liked the texture of these carnitas better but the ones cooked in the salsa verde had more flavour.

    Reply
  50. Sophie says

    March 19, 2009 at 10:45 pm

    Kevin, this looks so delicious!!! Yummie yummie , give me sommy!!

    Reply
  51. Amy says

    March 20, 2009 at 12:32 am

    That looks really tasty! The crispy part would be my favorite part of it!

    Reply
  52. [email protected] says

    March 20, 2009 at 12:37 am

    Mmmm, Love carnitas! One of my faves!!

    Reply
  53. Helene says

    March 20, 2009 at 1:49 am

    I’m so hungry looking at this beautiful plate.

    Reply
  54. Pam says

    March 20, 2009 at 11:33 am

    I can never find good lard around here, so this is perfect. I love this method, I can’t wait to try it!

    Reply
  55. Marie says

    March 20, 2009 at 3:44 pm

    That sounds and looks so good Kevin. I am a sucker for anything with a Mexican twang!

    Reply
  56. Anonymous says

    March 20, 2009 at 9:36 pm

    I made these a couple of weeks ago for the first time. I cooked the pork in the crock pot in beer. I didn’t fry it after though. it was good just the way it was, next time i will do it your way and see.. thanks!

    Reply
  57. kellypea says

    March 21, 2009 at 1:24 am

    Seriously wish I had some of this right now. Honestly. One of my favorites when it comes to Mexican food.

    Reply
  58. Anonymous says

    March 21, 2009 at 2:46 am

    I made this exact recipe yesterday for a casual dinner party I hosted. It was fantastic and received rave reviews!

    I also made Lisa’s (Homesick Texan) recipe for Borracho Beans (on her website as Pinto Beans Three Ways). My husband and I enjoyed a big bowl of leftover beans for dinner tonight and they were even better than last night.

    Both of these recipes are keepers for me. :o)

    Reply
  59. Bridgett says

    March 21, 2009 at 8:52 pm

    Oh wow, now this looks delicious. I could eat Mexican dishes each day.

    Reply
  60. Jan says

    March 22, 2009 at 12:51 am

    Looks and sounds super, Kevin.

    Reply
  61. Deborah says

    March 22, 2009 at 3:06 am

    Wow – those look amazing!

    Reply
  62. Culinary Cory says

    March 22, 2009 at 2:02 pm

    Yum. This would be a great recipe for a slow cooker.

    Reply
  63. Marsha Calhoun says

    March 23, 2009 at 5:54 pm

    Such a wonderful looking recipe! I always just season a pork shoulder roast and stick it in a 250 oven for 10 hours; when it has cooked enough to pull it apart (5 hours or so), I do so, and let the various bits crisp up. That way, no frying needed, and the fat drains off. But you don’t get any added flavor.

    Reply
  64. Michelle says

    March 25, 2009 at 11:44 pm

    YUMMM I love carnitas!

    Reply
  65. Anonymous says

    October 11, 2009 at 3:26 am

    I just made this recipe tonight from the Homesick texan website..which please note: did use orange juice as well. I also adde spices same as Kevin..let me tell ya, delicious

    Reply
  66. Anonymous says

    August 27, 2010 at 4:54 pm

    I'm making the recipe right now…just had a question. Should I cover the pot or leave it uncovered so the water can evaporate?? I hope it turns out! Thanks!

    Reply
  67. Kevin says

    August 28, 2010 at 3:03 pm

    Anonymous: In step 2 you leave it covered and then in step three it is uncovered. I will clarify that in the recipe. Thanks.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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