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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 pounds - fatty pork shoulder, cut into 2-inch pieces
  • 3 cups - water
  • 1 - medium white onion, thinly sliced
  • 1/2 - orange, cut into 2 pieces
  • 1/4 cups - pork lard or vegetable oil
  • 8 cloves - garlic, peeled
  • 3 - bay leaves
  • 1 tablespoons - sweetened condensed milk
  • 2 teaspoons - dried oregano, preferably Mexican, crumbled
  • 2 teaspoons - fine salt OR 4 tsp. kosher salt
  • For Making Tacos
  • 24 - to 32 warm corn tortillas
  • 2 cups - salsa
  • - chopped white onion
  • - chopped cilantro
  • - lime wedges
  • Directions:

    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.

    Brief Description

    Braised pork perfect for making tacos.

    Main Ingredient:

    pork shoulder

    Category:  Pork

    Cuisine:  Mexican

    Prep Time: 40 min
    Cook Time: 2 hour(s) 30 min




    Cathy Gaudet

    Posted By:


    Posted On:

    September 25, 2021

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