Carnitas ~ Mexican Braised Pork

Name: Carnitas ~ Mexican Braised Pork
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Yield: 8 servings
Ingredients: 4 pounds fatty pork shoulder, cut into 2-inch pieces; 3 cups cold water; 1 medium white onion, thinly sliced; 1/2 orange, preferably seedless, cut into 2 wedges; 1/4 cup lard, (or, for the lard averse, vegetable oil); 8 garlic cloves, peeled; 3 bay leaves; 1 tablespoon sweetened condensed milk; 2 teaspoons dried Mexican oregano; 1 1/2 to 2 teaspoons fine salt, or 3 to 4 teaspoons kosher salt

User Reviews

4.9

189 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
2 hrs
Servings
8 servings
Calories
291 kcal
Course
Main Course
Cuisine
Mexican

Carnitas ~ Mexican Braised Pork

Iris Warren

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This old-school carnitas--pork shoulder simmered with onion, garlic, bay leaf, and orange until falling-apart tender and crispy--is excellent in burritos, tacos, or on its own. And it can be made in an Instant Pot or slow cooker.

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Ingredients

Servings

4 pounds fatty pork shoulder, cut into 2-inch pieces
3 cups cold water
1 medium white onion, thinly sliced
1/2 orange, preferably seedless, cut into 2 wedges (or 1 to 2 oranges if using the Instant Pot Variation)
1/4 cup lard, (or, for the lard averse, vegetable oil)
8 garlic cloves, peeled
3 bay leaves
1 tablespoon sweetened condensed milk
2 teaspoons dried Mexican oregano crumbled
1 1/2 to 2 teaspoons fine salt, or 3 to 4 teaspoons kosher salt

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Instructions

Place all of the ingredients in a wide 6- to 7-quart heavy pot. (Don’t worry if everything isn't completely submerged.) Bring to a boil, skimming any scum that collects on the surface as necessary.
Reduce the heat to medium-lowish and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1 1/2 to 2 hours. Discard the orange pieces and bay leaves.☞ TESTER TIP: If the liquid hasn’t completely evaporated, transfer the pork to a bowl and continue to simmer the liquid, stirring often, until it is reduced and only a glossy layer of oil remains.
Preheat the oven to 450°F (232°C)
If your pot isn't ovenproof, transfer the pork and fat to a dish of some sort that's ovenproof. Slide the pork into the oven, uncovered, and let it fry in its own fat until it's browned, 20 to 30 minutes. There’s no need to stir. Serve it straight from the pot.

Notes

Storage--Leftover pork carnitas can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 3 months.
Reheating--If frozen, thaw overnight in the refrigerator. Reheat on the stovetop or in the oven with a little additional lard until warmed through and crisped on the edges.
Dietary--This pork carnitas recipe is suitable for gluten-free diets.

Nutrition Information

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Serving 1portion Calories 291kcal (15%) Carbohydrates 6g (2%) Protein 28g (56%) Fat 17g (26%) Saturated Fat 5g (25%) Monounsaturated Fat 6g Trans Fat 1g Cholesterol 94mg (31%) Sodium 550mg (23%) Fiber 1g (4%) Sugar 3g (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 291 kcal

% Daily Value*

Serving	1portion
Calories	291kcal	15%
Carbohydrates	6g	2%
Protein	28g	56%
Fat	17g	26%
Saturated Fat	5g	25%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	94mg	31%
Sodium	550mg	23%
Fiber	1g	4%
Sugar	3g	6%