Recipe Detail

Carnitas Braised and Fried Pork

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  1. 4 pounds - fatty pork shoulder cut into 2-inch pieces
  2. 3 cups - water
  3. 1 - medium white onion thinly sliced
  4. 1/2 - orange cut into 2 pieces
  5. 1/4 cups - pork lard or vegetable oil
  6. 8 cloves - garlic peeled
  7. 3 - bay leaves
  8. 1 tablespoons - sweetened condensed milk
  9. 2 teaspoons - dried oregano, preferably Mexican crumbled
  10. 2 teaspoons - fine salt OR 4 tsp. kosher salt
  11. 24 - to 32 warm corn tortillas
  12. 2 cups - salsa
  13. - chopped white onion
  14. - chopped cilantro
  15. - lime wedges


Put all ingredients in a large 6-to-7 quart heavy pot - the pork does not have to be completely covered - and bring water to a boil, skimming the surface as necessary.

Lower the heat and simmer, stirring occasionally, until pork is fork-tender and liquid has completely evaporated, 1-1/2 to 2 hours.

Discard the orange pieces and bay leaves. If liquid hasn't evaporated after 2 hours, transfer pork pieces to a bowl and allow the liquid to continue to bubble away, stirring often, until it has evaporated.

Preheat oven to 450 degrees F. Transfer pork and fat to ovenproof baking dish and brown the pork, uncovered, in the oven for 20 to 30 minutes; no need to stir.

Carnitas will keep in the refrigerator for up to 3 days.

For tacos, serve carnitas with warm corn tortillas and favorite toppings such as salsa, onion, cilantro and lime wedges for garnish.


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