Carnitas

Carnitas Recipe from Mexico with Pork Shoulder, Chicken Broth, Cilantro, Cumin, and Onion

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Carnitas is a traditional Mexican dish that consists of slow-cooked pork that is then fried to achieve a crispy texture. This dish is packed with flavor and is perfect for a hearty meal.

History

Carnitas originated in the state of Michoacán, Mexico. It is believed that this dish was created as a way to preserve pork before the invention of refrigeration. The pork is cooked slowly in its own fat until tender, then fried to create a crispy exterior.

Ingredients

3 lb (1.36 kg) pork shoulder (can be either with or without bones)
enough chicken broth to almost cover the meat
1 tbsp chopped fresh cilantro
1 tbsp chopped cumin (I usually use dried cumin from a bottle)
1 onion, quartered

How to prepare

Cut the pork shoulder into large chunks and place them in a pressure cooker along with chicken broth, cilantro, cumin, and onion.
Ensure that there is enough liquid in the pressure cooker and avoid overfilling it. Bring the pressure cooker up to pressure and cook on low for one hour.
If using a pressure cooker with a single weight, allow it to rock slowly while cooking.
After one hour, remove the pressure cooker from heat and use the cold water method to cool it down and open the pot.
At this point, you can transfer everything into a container and refrigerate it, freeze it for later use, or proceed with the recipe.
There are two ways to proceed further: either broil the meat to crisp it up or fry it in lard.
Frying the meat in lard tends to yield the best results. My wife initially preferred the broiled version until I fried it once, and now I always use lard because it adds great flavor.
To fry the meat, heat a chunk of lard (about the size of a child's fist) in a large non-stick skillet. Add the tender meat chunks from the pressure cooker, ensuring they cover the bottom of the skillet. Press them down and let them fry until the bottom turns brown and crispy, approximately 6-8 minutes.
Flip the meat over using a spatula and cook for another couple of minutes until it is ready.
The meat will have a crispy yet tender texture.
Season with salt according to your taste while cooking.
Serve the dish with refried beans (you can opt for low or no-fat options to make it a low-fat meal), salsa, and corn or flour tortillas.

Variations

Add different spices such as paprika or chili powder for a different flavor profile.
Use different cuts of pork such as pork belly or pork loin.

Cooking Tips & Tricks

Use a pressure cooker to speed up the cooking process and ensure the pork is tender.

- Frying the meat in lard will give it the best flavor and texture.

- Season the meat with salt according to your taste while cooking.

Serving Suggestions

Serve carnitas with refried beans, salsa, and corn or flour tortillas for a complete meal.

Cooking Techniques

Use a pressure cooker to cook the pork quickly and ensure it is tender.

- Fry the meat in lard for the best flavor and texture.

Ingredient Substitutions

You can use pork belly or pork loin instead of pork shoulder.

- Use vegetable broth instead of chicken broth for a different flavor.

Make Ahead Tips

You can prepare the pork in advance and refrigerate or freeze it until you are ready to fry it.

Presentation Ideas

Serve carnitas on a platter with garnishes such as cilantro, lime wedges, and sliced radishes.

Pairing Recommendations

Carnitas pairs well with Mexican rice, guacamole, and a cold beer.

Storage and Reheating Instructions

Store leftover carnitas in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until heated through.

Nutrition Information

Calories per serving

Calories per serving: 300

Carbohydrates

Carbohydrates: 0g

Fats

Total Fat: 20g

Saturated Fat: 7g

Proteins

Protein: 25g

Vitamins and minerals

Iron: 2mg

Vitamin C: 2mg

Alergens

This recipe contains pork.

Summary

Carnitas is a high-protein dish that is rich in fats. It is a great source of iron and vitamin C.

Summary

Carnitas is a delicious and flavorful Mexican dish that is perfect for a hearty meal. With the right cooking techniques and ingredients, you can create a dish that is sure to impress your family and friends.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory that I hold dear. It was during a trip to Mexico with my husband many years ago, when we stumbled upon a small roadside stand selling the most delicious smelling Carnitas I had ever encountered. The aroma of the simmering pork, seasoned with a perfect blend of spices, filled the air and drew us in like a magnet.

As we approached the stand, I could see the vendor expertly chopping the tender, juicy meat into small pieces, crisping them up in a large pan over an open flame. The sizzle and crackle of the pork as it cooked was music to my ears, and I knew I had to learn how to recreate this dish at home.

I struck up a conversation with the vendor, an elderly woman with weathered hands and a warm smile. She graciously shared her recipe with me, explaining each step in detail and offering tips and tricks along the way. I jotted down notes on a scrap of paper, eager to try my hand at making Carnitas myself.

Back at our rented cottage, I gathered the necessary ingredients and set to work. I marinated the pork in a mixture of orange juice, garlic, cumin, oregano, and bay leaves, letting it sit overnight to absorb all the flavors. The next day, I simmered the meat in a pot until it was tender, then transferred it to a hot pan to crisp up the edges to perfection.

The smell that wafted through the kitchen as the Carnitas cooked was intoxicating, transporting me back to that roadside stand in Mexico. When they were finally done, I plated the Carnitas alongside warm tortillas, fresh salsa, and a squeeze of lime. My husband and I sat down to eat, savoring each bite and reminiscing about our time in Mexico.

From that moment on, Carnitas became a staple in our household. I made them for family gatherings, dinner parties, and lazy Sunday afternoons. Each time I cooked them, I thought back to that kind woman at the roadside stand who had shared her recipe with me, and I felt grateful for the connection we had made over a shared love of food.

Over the years, I have tweaked the recipe here and there, adding my own little touches and adjustments to suit my taste. I have shared the recipe with friends and family, passing on the tradition of making Carnitas from scratch. And every time I cook them, I am reminded of that happy memory of discovering this recipe for the first time.

Now, as I sit in my kitchen, surrounded by the familiar aromas of simmering pork and spices, I am filled with a sense of contentment and joy. Cooking has always been a passion of mine, a way to express my creativity and show love to those around me. And with every batch of Carnitas I make, I am reminded of the power of food to bring people together, to create memories, and to nourish both body and soul.

So here's to the Carnitas that have brought so much joy into my life, and to the kind woman who first shared her recipe with me. May they continue to be a source of happiness and connection for years to come. And may they always remind me of that happy memory of discovering this recipe for the first time.