Carnitas, a dish that translates to “little meats” in Spanish, is a beloved staple of Mexican cuisine. This tender, slow-cooked pork dish is celebrated for its rich flavors and versatility, making it a favorite in tacos, burritos, and even nachos. Its name hints at the cooking method—cooked until it’s fall-apart tender and slightly crispy on the edges, Carnitas is a feast for the senses. Originating from the state of Michoacán, this dish involves a blend of spices and simmering techniques that have been passed down through generations.
In this article, you’ll learn how to make authentic *Carnitas* at home, explore its ingredients and variations, and find tips for serving this mouthwatering dish. Get ready to bring the taste of Mexico to your kitchen!
Ingredients
| Ingredient | Measurement | Description |
|---|---|---|
| Pork shoulder | 4 lbs | The star of the show, pork shoulder is perfect for slow cooking, yielding juicy and flavorful Carnitas. |
| Salt | 1 tbsp | Essential for enhancing flavors; use kosher salt for the best results. |
| Black pepper | 1 tsp | Provides a subtle heat that balances the richness of the pork. |
| Garlic | 6 cloves, minced | Fresh garlic enhances the aroma and depth of flavor in Carnitas. |
| Onion | 1 large, chopped | Sweet and sautéed until golden, it forms the base of the dish. |
| Orange juice | 1 cup | Adds a hint of sweetness and acidity that brightens the flavor. |
| Cumin | 2 tsp | A key spice in Mexican cuisine, cumin adds warmth and earthiness to the mix. |
| Bay leaves | 2 | Infuses the meat with a subtle herbal aroma; don’t forget to remove them before serving. |
| Water or chicken broth | 1-2 cups | Used to braise the pork, ensuring it stays moist and flavorful. |
Step-by-Step Instructions
- Prepare the Ingredients – Start by cutting the pork shoulder into large chunks. This helps it cook evenly and absorb all those delicious flavors. Mince the garlic, chop the onion, and gather your spices. Don’t forget to juice that fresh orange for an authentic zing in your *Carnitas*!
- Season the Pork – In a large bowl, season the pork with salt, black pepper, cumin, and minced garlic. Let it marinate for at least 30 minutes, but if you have time, marinating overnight will yield even more flavorful results.
- Brown the Meat – In a large Dutch oven or heavy pot, heat a tablespoon of oil over medium-high heat. Once hot, add the pork in batches. Brown each piece for about 5-7 minutes until golden. This step builds flavor through the Maillard reaction! Remove the pork and set aside.
- Cook the Base – In the same pot, add the chopped onion and sauté until translucent, about 3-5 minutes. Pour in the orange juice and scrape up any browned bits from the bottom of the pot; this is where the best flavors hide!
- Braise the Pork – Return the pork to the pot, add the bay leaves, and pour in enough water or chicken broth to cover the meat. Bring the mixture to a gentle simmer. Cover the pot and let it cook on low heat for about 3-4 hours, or until the meat is fork-tender.
- Shred and Crisp – Once cooked, remove the pork from the pot, let it cool slightly, and shred it using two forks. For extra texture, spread the shredded meat out on a baking sheet and broil on high for 5-7 minutes until crispy, turning halfway through.
- Assemble & Serve – Serve your *Carnitas* warm with fresh tortillas, garnished with cilantro, diced onions, lime wedges, and your favorite *Carnitas sauce*. Enjoy the explosion of flavors!
Pro Tips
- Use Quality Meat: Choose a well-marbled pork shoulder for the best results; the fat renders beautifully, ensuring moist, flavorful meat.
- Flavor Infusion: Feel free to experiment with spices. Try adding chili powder or smoked paprika for different flavor profiles.
- Low and Slow: For the best texture, patience is key. Slow cooking allows the flavors to meld beautifully, producing tender, pull-apart meat.
- Versatile Serving: *Carnitas* can be used in various dishes—not just tacos. Serve it over rice, in salads, or as a filling for burritos!
- Storage Tips: If you have leftovers, refrigerate them in an airtight container. They’ll taste even better the next day!
Nutritional Information
| Nutrient | Per Serving (3 oz) |
|---|---|
| Calories | 290 |
| Protein | 25g |
| Carbohydrates | 2g |
| Saturated Fat | 9g |
| Fiber | 0g |
| Cholesterol | 80mg |
| Sugars | 1g |
| Total Fat | 21g |
FAQs
What is the best way to store Carnitas?
After cooking, let the Carnitas cool down, then store them in an airtight container in the fridge for up to 4 days.
Can Carnitas be made vegan or gluten-free?
Absolutely! Substitute the pork with jackfruit or mushrooms and ensure you use gluten-free broth and spices for a hearty, plant-based version.
What are the best side dishes to serve with Carnitas?
Pair Carnitas with Mexican rice, refried beans, or a fresh corn salad for a delicious meal.
How long does it take to prepare Carnitas?
The preparation time is about 15 minutes, but the cooking time can take anywhere from 3 to 4 hours, depending on your cooking method.
Can I freeze Carnitas for later?
Yes! Freeze cooked *Carnitas* in an airtight container for up to 3 months. Thaw in the fridge before reheating.
What can I use instead of orange juice?
If you don’t have orange juice, pineapple juice can be a sweet, tropical alternative that works well for *Carnitas*.
Can I make Carnitas in a slow cooker?
Absolutely! Slow cookers work wonderfully for this recipe. Simply follow the same steps and cook on low for 8 hours.
How can I achieve crispy Carnitas?
After shredding the meat, broiling it for a few minutes will give it that perfect crispy texture you’re looking for.
Making *Carnitas* at home might sound complicated, but with this step-by-step guide, you can master this delicious dish with ease. The tender pork, infused with spices and citrus flavors, promises a delightful treat for your taste buds. Don’t hesitate; roll up your sleeves, and try crafting this irresistible Mexican classic in your own kitchen. Trust us, you won’t regret it.
Tried this Carnitas recipe? We would love to hear about your experience in the comments below!
