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
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
- Place everything in a large pot, bring to a boil, reduce the heat to low and simmer for 2 hours.
- 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.
- Shred or cut the pork to the desire sized pieces.
Note: Can be used as a filling in burritos.
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!
That looks great Kevin!
Damn you, Kevin! Stop passing on your cravings.
Oh my do those look yummy! Great job Kevin!!
That looks soooo good! We love, love, love Carnitas! I make mine in the crock pot sometimes.
I LOVE carnitas!!!!!!!!!!!!!!!!!
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!
Awwww The only thing I knew about carnita was that it means little meat in Spanish! Looking delicious!
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!
I never really knew what a carnita was until now. Interesting. Noted.
NAOmni
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?
Yum! What a great example of how just a few great ingredients can come together for an amazing dish.
This sounds sinful Kevin….but oh so good!!!!!
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 🙂
Mmmm! Love the compromise of cooking it in water, then rendering the pork fat…looks amazing!
wow!! this pork must taste good and delicious especially the fats part! love it!
Yea, cooking with lard doesn’t really appeal to me either! I love everything about carnitas, even the name 🙂
These tacos look amazing. I love the alternative to cooking with lard.
Tempting presentation..quite new to me
That looks fantastic! Mexican food tastes so great!
Cheers,
Rosa
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 :)))
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.
Looks wondeful and makes me want to cook something Mexican tonight!
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.
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
Thanks Kevin,
I’ve always struggled to get the right flavor in Carnitas. I’m looking forward to giving your recipe a try.
Oh My! Looks like Heaven on a Plate! Cooking the meat in the salsa.. pure genius!
It’s been so long since I’ve made carnitas – thanks for the nudge! Yours look fantastic!
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
Sometimes I think I could eat Mexican food for every meal. Looks great!
I bookmarked that carnitas recipe from the Homesick Texan too. These look so delicious. I could eat Mexican 5 times a week I think!
Another winner… Looks incredible
Oh carnitas! Pardon me if I put on my Homer’s drooling face. Great job!
I am always up for Mexican!
I love carnitas but haven’t made them yet – they look terrific Kevin.
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! 🙂
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
That is just the way it is supposed to be! I love the carmelized meat!
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 🙂
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 🙂
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.
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!
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.
I love the lof that meal. I will have to try your carnotas out soon.
We don’t cook with pork enough. There are so many good recipes to try…like this one.
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!
Look so nice Kevin! Gloria
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!
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.
Kevin, this looks so delicious!!! Yummie yummie , give me sommy!!
That looks really tasty! The crispy part would be my favorite part of it!
Mmmm, Love carnitas! One of my faves!!
I’m so hungry looking at this beautiful plate.
I can never find good lard around here, so this is perfect. I love this method, I can’t wait to try it!
That sounds and looks so good Kevin. I am a sucker for anything with a Mexican twang!
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!
Seriously wish I had some of this right now. Honestly. One of my favorites when it comes to Mexican food.
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)
Oh wow, now this looks delicious. I could eat Mexican dishes each day.
Looks and sounds super, Kevin.
Wow – those look amazing!
Yum. This would be a great recipe for a slow cooker.
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.
YUMMM I love carnitas!
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
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!
Anonymous: In step 2 you leave it covered and then in step three it is uncovered. I will clarify that in the recipe. Thanks.