How To make Pork Carnitas

Pati Jinich - How to Make Carnitas

Pati is making her family's version of carnitas, a braised pork dish that almost any Mexican family has a recipe for that is passed down through the generations. After it finished cooking, the very tender meat is shredded with a fork and typically served in fresh corn tortillas as tacos. The recipe is available here:

Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork)

This dish is a winner! The closest recipe to authentic Mexican Carnitas WITHOUT using lard! Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork) is SO tender and juicy on the inside, while deliciously crisp and golden on the edges!

RECIPE HERE:

Carnitas are Easy, Inexpensive, and Delicious | Kenji’s Cooking Show

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Carnitas Recipe | How to make the BEST Slow Cooker Pork Carnitas | Views on the road Tacos

Hello & Welcome❣️In today’s recipe we’ll be showing you how to make the BEST slow cooker carnitas. Tips and ingredients can be found down below. Don’t forget to tag us when you make this recipe. Thank you for joining us today! Lots of love Stephanie, and Cloud ????

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The BEST BIRRIA RECIPE-

Slow cook on low for 8 hrs
Slow cook on high for 4 hrs

Ingredients
4 pounds of pork butt (carnitas pork)
2 oranges
1/4 cup of milk
1/2 cup of water
3 Tbsp pork fat
4 garlic cloves
2 small bay leaves
1 1/2 Tbsp Salt (Himalayan) Adjust to taste

Canitas tacos ingredients
Corn tortillas
Cilantro
Purple onion
Salsa verde
Lime
And your choice of aqua fresca
Green salsa recipe-
Purple pickled onions recipe-

Tip‼️
You can sear your Carnitas before or after they are cooked in the slow cooker
If you want extra juicy tacos add some broth and make sure to use 2 corn tortillas

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Rick Bayless Carnitas

Right this way for golden, luscious pork carnitas ????

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In my way of thinking, there are three ways to turn out pork carnitas.

First, there’s the professional version, made in places (often taquerias) devoted almost exclusively to carnitas, and this is the standard bearer. Cooks break down whole pigs into their primal cuts and lower them into copper cauldrons of very hot lard where they crackle and bubble and fry as the temperature of the lard drops to a gentle roil in which the meat coasts to a golden tenderness over the next several hours. That method is hard to replicate at home (huge caldron of lard, primal cuts of pork, intimate knowledge of perfect temperatures), but it is the one that turns out classic carnitas texture and flavor.

The second way—the method I call “home-style”—is really easy, utilizing slabs of bone-in pork shoulder (or country ribs) cooked at a moderate temperature in a closed moist environment until nearly tender, then uncovered and roasted in a hot oven until all the liquid evaporates and the meat browns delectably in its own rendered fat.

The third—and I’ll admit that this isn’t a common approach—transforms the first method into something doable at home. Like the second approach, the meat is pork shoulder (or country ribs). But like the first, it’s cooked in lard, giving it that incredible texture only achieved by cooking meat submerged in its own fat. But the lard isn’t frying-temperature hot as at the beginning of classic carnitas preparation. Instead, just as if I were making traditional French duck confit, I cook the pork slowly in its fat until tender, then brown it when I’m ready to serve. This technique is very useful in a restaurant kitchen where heating/browning individual portions is necessary. This method takes longer (though you’re not really tending it), but the outcome is worth it.

Orange & Milk Braised Pork Carnitas - How to Make Crispy Roast Pork Carnitas

Learn how to make a Orange & Milk Braised Pork Carnitas recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Crispy Roast Pork Carnitas recipe!