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Roasts and Large Cuts

Traditional Mexican Carnitas

6 servings
Mexican Roasting, Shallow Frying

My favorite tacos growing up and falling in love with taco trucks. so when i had the opportunity to start my own food truck, of course Carnitas had to be our signature taco.

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Chef Beau Chef Beau Rising Star
September 15, 2024
  • 3 h.
  • 3 h. 20 min.
  • 3/5
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Ingredients:

You can use lard, to brown the pork shoulder.

Tools:

Directions:

1. Season the pork shoulder cubes generously with salt and pepper.

2. In a large Dutch oven or heavy-bottomed pot, combine the pork, onion, garlic, bay leaves, orange zest, orange juice, lime juice, tequila, and cola.

3. Add enough water to cover the pork by about an inch.

4. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer, uncovered, for about 2 hours, or until the pork is very tender.

5. Once the pork is tender, increase the heat to medium-high and continue to cook, stirring frequently, until the liquid has evaporated and the pork begins to fry in its own fat.

6. Continue cooking, stirring occasionally, until the pork is browned and crispy on the outside, about 45 minutes to 1 hour.

7. Remove the bay leaves and discard them. Use a slotted spoon to transfer the carnitas to a serving dish.

8. Serve the carnitas with warm tortillas and your favorite toppings such as diced onions, cilantro, and salsa.

About the Author:
Chef BeauRising Star
# 17
  • Published Recipes: 2
  • Location: Iowa, USA
  • Member since: 2023-10-17
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