Carnitas de Puerco

Homemade and Crispy Pork Carnitas Recipe

Hello! How wonderful that you've decided to prepare this iconic dish. Today we're going to cook some carnitas that, I promise, will leave your kitchen smelling like heaven. It's a recipe that requires patience, but the result of that meat, tender on the inside and golden on the outside, is worth every minute of waiting. You don't need to be an expert to achieve that authentic flavor that fascinates us all.

Preparation time

Getting organized is key in the kitchen, especially when working with long cooking times. Here's the breakdown so you can plan your day stress-free.

• Preparation: 20 minutes
• Cooking: 150 minutes (approx. 2 and a half hours)
• Total: 170 minutes
• Servings: 6 to 8 people
• Difficulty: Intermediate

Ingredients

To achieve that deep flavor of pork well-cooked, we need fresh, quality ingredients. Don't be scared by the amount of lard; it's the necessary vehicle for cooking.

For the meat and cooking

• 2 kg of pork (preferably solid, shoulder, or leg)
• 500 g of pork skin (optional, but adds a lot of texture)
• 500 g of pork ribs (to flavor the bone)
• 1.5 kg of pork lard
• 1 cup of water
• 1 cup natural orange juice (freshly squeezed)

For the aromatics and seasoning

• The peel of 1 orange (without the white part to avoid bitterness)
• 1 whole medium white onion
• 1 whole head of garlic (cut in half horizontally)
• 4 dried bay leaves
• 1 tablespoon dried thyme
• 1 tablespoon marjoram
• 1 sprig fresh spearmint
• Coarse salt to taste (approximately 2 tablespoons)
• 1/2 cup evaporated milk or whole milk (the secret for browning)

Substitutions: In case you cannot find lard, you can replace it with vegetable oil, although the flavor will change slightly and be less traditional. If you cannot get sour or natural orange, a mixture of sweet orange juice with a touch of white vinegar can work to simulate the acidity. If you prefer to avoid milk, some people use a little cola soda to help caramelize, similar to how it is done in other regions for dark stews.

Utensils we will use

We don't need industrial equipment, but we do need tools that can withstand heat well and provide safety when handling hot fat.

• Large, heavy-bottomed pot (if you have copper it's ideal, if not, stainless steel or cast iron)
• Long metal tongs (to avoid burning yourself)
• Well-sharpened chef's knife
• Large and stable cutting board
• Large metal colander or skimmer
• Wooden spoon or heat-resistant spatula
• Large bowl to reserve the meat

Step-by-step preparation

The moment of magic has arrived. Follow these steps calmly and you will see how the pork transforms into an edible butter.

1. Cleaning and cutting the meat. Quickly wash the meat under cold running water and dry it very well with absorbent paper towels. Cut the solid meat and leg into large pieces, about 8 to 10 centimeters (remember they shrink when cooked). Leave the ribs in manageable pieces and the pork rind in long strips or large squares.
2. Melting the lard. Place your large pot over medium heat. Add all the lard and let it melt completely. It should be very hot but without smoking (smoke point).
3. Searing the meat. Very carefully and using tongs to avoid splashes, introduce the pieces of meat (solid meat and ribs) into the hot lard. The goal here is to lightly sear the pores of the meat, not to cook it completely yet. Stir gently so they don't stick to the bottom.
4. Incorporation of liquids and salt. When the meat changes color (looks white or grayish on the outside), lower the heat to medium-low. Dissolve the salt in the cup of water and carefully pour it into the pot. Also add the orange juice. You will notice the lard bubbling strongly, which is normal due to the thermal shock.
5. Flavoring the stew. Add the whole onion, the halves of the garlic head, bay leaves, thyme, marjoram, spearmint, and orange peels. All of this will infuse into the lard, penetrating the meat fibers.
6. Slow cooking. Keep the heat low. The lard should bubble gently, not violently. Let it cook like this for approximately 1 and a half to 2 hours. Stir occasionally to ensure even cooking.
7. The golden touch and pork rinds. After this time, check that the meat is softening. Add the pork rinds (they cook faster, which is why they go in later) and pour in the evaporated milk. The milk will help the meat achieve that irresistible caramel color. Cook for another 30 to 45 minutes, or until the meat is so tender that it falls apart when pierced and has a beautiful golden hue.

To finish and serve

Once the meat is done, remove the pot from the heat. With a slotted spoon, take out the meat and place it in a colander or on absorbent paper to drain excess fat. Remove any remaining herbs, onion, and garlic. Roughly chop the meat on your board (don't pulverize it, we want to feel the texture). Serve immediately, very hot. The traditional way is to assemble some good carnitas tacos with hot corn tortillas, plenty of cilantro chopped fresh cilantro, chopped white onion, a few drops of lemon and, of course, a good sauce red or green salsa. You can also accompany it with rice or some beans refried beans on the side.

Nutritional Information

Here is an estimate of what this dish provides to your body. Remember that as it is a confit method, the fat content is significant.

• Calories: 450 kcal
• Proteins: 35 g
• Fats: 32 g
• Carbohydrates: 2 g
• Fiber: 0.5 g

The values shown are approximate per serving of 150g of drained meat, not including tortillas or side dishes.

5 keys to make them perfect

Sometimes the small details make a big difference between good carnitas and spectacular ones. Here I share my secrets.

1. The lard temperature: It is vital to maintain a gentle and constant simmer. If the heat is too high, the meat will "arrebatar" (burn on the outside and remain raw or tough on the inside). We want to confit, not aggressively fry.

2. The copper pot: If you have access to one, use it. Copper conducts heat evenly and quickly, which helps with perfect cooking. If not, a cast-iron pot is your best friend for maintaining a stable temperature.

3. The initial brine: Dissolving the salt in the water before adding it helps the salinity penetrate the meat better than if you add the salt grains directly to the fat, where they don't dissolve well.

4. Don't cover the pot: Unlike other stews, here we want the moisture from the meat and orange juice to evaporate little by little so that in the end only the fat remains browning the meat. If you cover it, they will steam and won't have that crispy texture.

5. Drain well: Although we love the flavor, excess fat in the dish can be heavy. Give them a few minutes to rest in the colander before chopping; this also helps the internal juices settle.

When is it ideal to enjoy it?

Carnitas are synonymous with celebration and togetherness. They are perfect for family Sunday lunches, where you can place the pot in the center (or a large platter) and let everyone assemble their tacos to their liking. They are also ideal for parties or large gatherings, as they yield a lot and are quite filling.

It's not a dish for a light Tuesday dinner, but for those moments when you want to treat your loved ones with Mexican food for real. Plus, if you have leftovers, the next day they taste even better reheated in a pan to make them crispier.

Comparative table of pork dishes

Sometimes we get confused with so many delicious options our gastronomy offers. Here I help you differentiate this dish from other classics so you know exactly what you're cooking or if you prefer to try something else, like a delicious cochinita pibil from Yucatan or perhaps something northern like the chilorio.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how your carnitas turned out. Did you dare to use the milk trick? Did you add your own special touch to the sauce? Leave your comment and share your own findings!

Culinary glossary

So you don't have any doubts, here I explain some terms we used today:

• Confit: A cooking technique that consists of cooking food submerged in fat (oil, lard) at a low temperature for a prolonged period.
• Solid Meat: Refers to lean pork, boneless and with little fat, usually from the leg or loin.
• Smoke point: It is the temperature at which a fat or oil begins to smoke and degrade, giving a bad taste. We want to avoid reaching this point.
• Sancochar (Parboil/Boil): In some contexts, it means to boil lightly, but in carnitas, it is sometimes used to refer to the initial phase where the meat is cooked in water/juice before being fried in fat.
• Pork Skin: Clean pork skin without subcutaneous fat, which becomes gelatinous and soft when cooked.