Is cooking in lard throws us into the eternal flames of hell or is there redemption for us? Let’s make carnitas to hear the words of God!
Carnitas means “little pieces of meat” is a variety of pulled pork but rather than prepared in the oven or even better on the barbecue, it is made by submerging in lard. It is slowly simmered until the desired tenderness is achieved which can last anything from 3 to 4 hours then the heat is increased and the outside of the meat becomes crispy.
Once done, the meat is pulled into little pieces and ready to be served, mainly as the protein filling for tortillas along with some green stuff, optional sauces, and spices. The less adventurous will be happy to leave out jalapenos or anything that hurts more then necessary but there are so many ingredients out there that goes well with carnitas that we don’t have to be worried about leaving some territories uncharted.
Although having carnitas looks like indulging in the forbidden pleasures of life when seeing the pork bashing in lard for hours if we are able to keep ourselves reasonably restrained then we can share and enjoy a nourishing meal not just when it’s finally done but even for days after.
Ingredients
Meat
- 4lb / 2kg Lard
- 4lb / 2kg Pork butt (Other meat like rib or pork feet can also be added or substituted)
- 2 Orange juice and peel
- 2 Bay leaf
- 1½ head Garlic
- 2 sprigs Thyme
- ¼ cup / 75g Salt
- Optional
- 1 cup / 240ml Evaporated milk
- 1 teaspoon / 3g Black pepper
- 1 head / 100g Onion
Pico de gallo (optional for serving)
- 2 Tomato (diced)
- 1 Red onion (diced)
- 1 Avocado (diced)
- 2 sprigs Cilantro
- 2 tablespoons / 30ml Extra virgin olive oil
- ½ teaspoon / 3g Salt
How to make Carnitas
Meat
- In a big enough pot, heat on high temperature as much lard as needed the meat to be completely submerged. Optionally cut the meat up to smaller pieces.
- Once the lard is melted and starts to boil, lower the heat to medium-low, add the salt, garlic, laurel, thyme, squeezed orange juice, orange peel and any other optional spices, herbs or vegetables too.
- Turn the meat every 30 minutes, otherwise it may burn down.
- After about 90 minutes of slow cooking, check the meat if it can be pulled apart with a fork.
- Remove the orange peel and increase the heat to high. Fry the meat until it gets a golden brown crust.
- Remove the meat from the lard, pull and serve.
- To keep the meat fresh and tasty as long as possible, we have to isolate it from the air. Keep the leftover submerged in lard in a cool place where it can solidify and seal off the meat from air.
Pico de gallo (optional for serving)
- Dice up the tomato, onion and avocado. Mix it up with finely chopped cilantro and extra virgin olive oil.
Enjoy!
Serve Carnitas on Corn tortilla or Flour tortilla
Carnitas Recipe
Ingredients
Meat
- 4 lb Lard
- 4 lb Pork butt Other meat like rib or pork feet can also be added or substituted
- 2 Orange juice and peel
- 2 Bay leaf
- 1½ head Garlic
- 2 sprigs Thyme
- ¼ cup Salt
- Optional
- 1 cup Evaporated milk
- 1 teaspoon Black pepper
- 1 Onion
Pico de gallo
- 2 Tomato diced
- 1 Red onion diced
- 1 Avocado diced
- 2 sprigs Cilantro
- 2 tablespoons Extra virgin olive oil
- ½ teaspoon Salt
Instructions
Meat
- In a big enough pot, heat on high temperature as much lard as needed the meat to be completely submerged. Optionally cut the meat up to smaller pieces.
- Once the lard is melted and starts to boil, lower the heat to medium-low, add the salt, garlic, laurel, thyme, squeezed orange juice, orange peel and any other optional spices, herbs or vegetables too.
- Turn the meat every 30 minutes, otherwise it may burn down.
- After about 90 minutes of slow cooking, check the meat if it can be pulled apart with a fork.
- Remove the orange peel and increase the heat to high. Fry the meat until it gets a golden brown crust.
- Remove the meat from the lard, pull and serve.
- To keep the meat fresh and tasty as long as possible, we have to isolate it from the air. Keep the leftover submerged in lard in a cool place where it can solidify and seal off the meat from air.
Pico de gallo
- Dice up the tomato, onion and avocado. Mix it up with finely chopped cilantro and extra virgin olive oil.
Pin now, Enjoy later!
