Pork Carnitas are a Traditional Weekend Treat
Lots of little mom and pop taco stands serve carnitas on the weekends. The name simply means “little meats” and they are considered an affordable indulgence. The milk added in the last stage of cooking gives each piece of meat a scrumptiously crisp crust. Carnitas can be enjoyed at breakfast, lunch, and dinner or eaten as a snack. They are a great dish to pair with an excellent salsa.
Easy to Make, Delicious for Sharing
A frost cold bottle of beer is the best accompaniment for Pork Carnitas. In fact, any friends or family that you invite to your carnita feast will happily provide the beer, since you are providing the main dish! My favorite is Mexican beer is Bohemia, but Dos Equis or Corona would certainly be a successful pairing.
Pork Carnitas (Pork Pieces prepared Cauldron Style)
- Yield: 6-8 1x
- 3 lbs pork (boneless ribs work well) cut into 2″ cubes (1.4kg)
- 1 cup water (240ml)
- ¼ cup lard (56gr)
- 1 unpeeled orange, cut in half
- 1 cup whole milk (240ml)
- Place pork meat in a 6 qt (6lt) dutch oven, and add water.
- Bring to a boil, cover, and cook for 20-25 minutes, until all the pork is browned and cooked through.
- Uncover the pork and continue to simmer until the water has evaporated. Use a spatula to turn the pieces of pork so they do not stick to the bottom of the pot.
- Add the lard and orange halves, and continue to cook for about 20 minutes.
- Occasionally turn the pork pieces with a spatula, so that they brown evenly.
- Add the milk to the pot, and continue to cook the pork for another 20 minutes, until they are golden.
- Using a slotted spoon, remove the carnitas from the cooking pot, and drain on paper towels. Serve warm with corn tortillas and salsa.