There’s something truly enchanting about the gentle crackle of pork sizzling away, filling your kitchen with an aroma that promises comfort and satisfaction. I first discovered the magic of traditional carnitas during a family gathering, where each tender bite of juicy, slow-cooked pork wrapped in a warm tortilla had my taste buds dancing. This authentic Mexican recipe transforms humble ingredients into golden, crispy perfection, and what’s more, it’s a breeze to prepare!
Whether you’re looking to jazz up taco night or impress guests at your next gathering, this carnitas recipe is a surefire crowd-pleaser. With each savory bite, you’ll experience vibrant flavors that evoke the rich culinary heritage of Michoacán, Mexico. Plus, the beauty of this dish is its versatility—leftovers can be frozen for a quick meal, making it ideal for busy weeknights or spontaneous gatherings. Ready to elevate your cooking game? Let’s dive into making these mouthwatering carnitas that will transport you straight to your favorite Mexican eatery!
Why Are Traditional Carnitas So Irresistible?
Sizzle to perfection: The sound of pork cooking slowly creates anticipation as it transforms into tender goodness.
Crispy edges: The balance of a soft interior and crunchy exterior captivates every bite.
Authentic flavor: Each ingredient, from lard to spices, infuses traditional Mexican essence, making this dish a taste sensation.
Versatile dish: Enjoy carnitas in tacos, burritos, or even on their own, adapting to your meal needs effortlessly.
Meal prep-friendly: These carnitas freeze beautifully, offering a hassle-free solution for busy days. Experience the magic of homemade flavor, and check out our tips to ensure your carnitas turn out perfect every time!
Traditional Carnitas Ingredients
• Here’s everything you need to create delicious traditional carnitas.
For the Pork
• Pork Butt (3 to 3.5 lbs) – This is the star of the dish, offering rich flavor and tenderness; pork shoulder can also be a great alternative.
• Kosher Salt (4 tsp) – This essential seasoning enhances flavor through dry brining; feel free to swap with sea salt if needed.
• Lard (1 lb) – The traditional fat that gives authentic flavor; vegetable oil can be substituted, but this will alter the taste.
For the Spice Blend
• Mexican Oregano (2 tsp) – Brings lovely herbal notes; if not available, regular oregano works in a pinch.
• Cumin (1 tsp) – Adds warmth and earthiness that complements the pork beautifully.
• Black Pepper (1/2 tsp) – Gives a gentle kick; for the best taste, use freshly ground pepper.
• Cloves (5 whole) – Infuses a warm, aromatic essence; cinnamon can be used as a substitute if desired.
For the Aromatics
• Orange (1) – Provides both acidity and sweetness; use the zest and juice for maximum flavor.
• Onion (1) – A key aromatic that adds sweetness and depth; yellow or white onions are both fantastic choices.
• Garlic (5 cloves) – Essential for savory depth; adjust based on your love for garlic!
• Bay Leaves (2) – Adds an aromatic touch while cooking; these are optional but enhance the flavor.
For the Cooking Liquid
• Evaporated Milk (5 oz) – This ingredient adds creaminess and helps tenderize the meat; any non-dairy milk can be replaced if dairy-free.
• Water (1/2 cup) – Creates your cooking liquid; using chicken broth can elevate the flavor even more.
• Mexican Coca-Cola (6 oz) – Adds subtle sweetness and color; for a caffeine-free option, substitute with sprite or make your own soda syrup.
How to Make Traditional Carnitas
-
Prep Pork: Cut the pork butt into evenly sized chunks and sprinkle with kosher salt. Let it dry brine for at least 1 hour, or better yet, overnight to enhance the flavor.
-
Heat Lard: In a Dutch oven, melt lard over medium heat. You want it to bubble gently, reaching about 250°F, which is perfect for frying those yummy pork pieces.
-
Brown Pork: Carefully add the pork chunks in batches, letting them brown for about 20 minutes. Don’t rush this step; a nice golden-brown crust is key!
-
Add Aromatics: Lower your heat and mix in onion, garlic, black pepper, cumin, oregano, cloves, orange juice, orange peels, water, and evaporated milk. Stir well to combine all those wonderful flavors.
-
Slow Cook: Adjust the heat to keep the temperature between 200-220°F. Let it gently cook for 1.5 hours, turning the pork pieces occasionally to ensure even cooking.
-
Incorporate Coca-Cola: After the slow cook, gently stir in the Coca-Cola and let it simmer for another 20 minutes until the mixture is bubbly and has darkened beautifully.
-
Shred and Serve: Remove the pork from the pot and allow it to cool slightly. Shred the meat with forks, making sure to keep those crispy edges intact for that delightful texture!
Optional: Serve with your favorite toppings like pickled onions or avocado for an extra burst of flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Traditional Carnitas?
Elevate your dining experience with delightful accompaniments that complement the rich, savory flavors of these succulent Mexican pork confit bites.
-
Warm Corn Tortillas: Serve these carnitas wrapped in soft, warm tortillas for a classic taco experience. The tortillas enhance the flavors and add a cozy, comforting touch.
-
Zesty Pico de Gallo: This bright and refreshing salsa made with tomatoes, onions, cilantro, and lime adds a burst of freshness that balances the rich pork perfectly.
-
Creamy Guacamole: The smooth texture and creamy taste of guacamole bring a delicious contrast to the crispy edges of the carnitas, making each bite even more enjoyable.
-
Mexican Rice: Fluffy and fragrant, this side dish is ideal for soaking up the succulent juices of the carnitas. The mild flavor allows the pork to shine as the star of the meal.
-
Refried Beans: Rich and creamy, refried beans add a hearty element to your plate. Their earthy notes beautifully complement the spices in the carnitas.
-
Pickled Red Onions: These tangy, crunchy toppings add a pop of acidity that cuts through the richness of the meat. They also bring a vibrant color to your presentation.
-
Cilantro Lime Rice: Light, zesty, and fragrant rice infused with cilantro and lime makes for a refreshing side that enhances the overall flavor of the dish.
-
Chilled Mexican Beers: Pairing your meal with a cold Mexican lager brings out the authentic flair of the dish, enhancing the overall dining experience.
Each of these side options works harmoniously with traditional carnitas to create a meal that bursts with flavor and warmth, perfect for any gathering!
Make Ahead Options
These Traditional Carnitas are perfect for busy weeknights and meal prep enthusiasts! You can dry brine the pork pieces with kosher salt up to 24 hours in advance, allowing for deeper flavor infusion. Additionally, you can prepare the entire carnitas dish and store it in the refrigerator for up to 3 days before serving. To do this, let the cooked carnitas cool completely, then refrigerate in an airtight container. When ready to enjoy, simply reheat gently on the stovetop over low heat, adding a splash of water to maintain moisture. This way, your carnitas will be just as delicious and ready to impress your family with minimal effort!
Expert Tips for Traditional Carnitas
-
Brining Time: Allow the pork to dry brine for at least 1 hour, or preferably overnight. This enhances the flavor dramatically and prevents oversalting.
-
Choice of Fat: While lard is traditional and provides the best flavor, if you’re using vegetable oil, be aware that it alters the authentic taste.
-
Browning Technique: Brown the pork in batches to avoid overcrowding the pot, which can cause steaming instead of browning. Aim for a nice golden crust for optimal flavor.
-
Temperature Control: Keep an eye on cooking temperatures during the slow cook phase. Maintaining a steady 200-220°F ensures even cooking and tender meat.
-
Freezing Tips: For meal prep, make sure they cool completely, then portion out and freeze. Reheat gently so the carnitas stay moist and delicious when served.
-
Layering Flavors: Don’t skip the spices and aromatics; they are integral to achieving that authentic taste in your traditional carnitas. Fresh ingredients make all the difference!
How to Store and Freeze Traditional Carnitas
-
Room Temperature: Allow cooked carnitas to cool completely before serving or storing. They shouldn’t be left out for more than 2 hours at room temperature to ensure food safety.
-
Fridge: Store traditional carnitas in an airtight container in the refrigerator for up to 3 days. Make sure they are cooled to room temperature before sealing to avoid condensation.
-
Freezer: For longer storage, portion your carnitas into freezer bags, removing as much air as possible, and freeze for up to 3 months. Label the bags with the date for easy identification later.
-
Reheating: To reheat, thaw the frozen carnitas in the fridge overnight. Warm them gently in a skillet over low heat, covered, to retain moisture and crispiness. Enjoy!
Traditional Carnitas Variations
Feel free to put your own spin on these classic carnitas and explore exciting flavors!
- Lean Option: Substitute pork shoulder for pork butt for a lighter version, maintaining delicious juiciness.
- Plant-Based Twist: Replace lard with vegetable oil for a vegetarian-friendly alternative, although the flavor will differ.
- Flavor Boost: Add a dash of smoked paprika for an enhanced smoky flavor that elevates the dish.
- Sweet Surprise: Toss in diced pineapple during the last 20 minutes for a delightful sweet contrast to the savory pork.
- Spice it Up: Incorporate jalapeños or chipotle peppers for a spicy kick that will awaken your taste buds.
- Citrus Zing: Experiment with lime juice instead of orange for a tangy twist that pairs beautifully with the meat.
- More Herbs: Try adding fresh cilantro to the garnishes for an added burst of freshness and flavor.
- Garlic Infusion: Use garlic powder instead of fresh garlic for a subtler garlic flavor throughout the dish.
Let your creativity guide you as you whip up these delectable variations!
Traditional Carnitas (Mexican Pork Confit) Recipe FAQs
How do I select the best pork for making carnitas?
Absolutely! When choosing pork for your traditional carnitas, look for pork butt, also known as pork shoulder, with good marbling and a bit of fat, as this will ensure a juicy and flavorful outcome. Fresh meat will have a pink color, while avoid options that have a dull appearance or off-putting odor. If you can, choose meat from a local butcher for the best quality!
How should I store leftover carnitas?
Very good question! Allow your traditional carnitas to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days. It’s best to avoid leaving them out at room temperature for more than 2 hours to maintain safety and taste. Store with some of the cooking juices to keep the meat moist.
Can I freeze carnitas for later use?
Absolutely! Traditional carnitas freeze wonderfully and can be kept for up to 3 months. To freeze, portion the cooled carnitas into freezer bags, removing as much air as possible to prevent freezer burn. Be sure to label them with the date for easy tracking, and remember to thaw them in the fridge overnight before reheating.
What if my carnitas turn out dry?
If your traditional carnitas are dry, don’t fret! This can happen if the meat was overcooked or not enough fat was used. To salvage them, you can add a bit of chicken broth or leftover cooking juices back into the shredded pork and simmer over low heat. This will help to moisten the meat and infuse more flavor.
Are there any dietary considerations to keep in mind?
Very much so! If you’re cooking for someone with dietary restrictions, be mindful of the lard, which can be replaced with vegetable oil to make the dish dairy-free, though it will affect the flavor. Additionally, check for any allergies related to the spices used, especially in cases of nut allergies (as some spice blends may contain tree nuts). Always use fresh ingredients, as they are essential for a wholesome meal!
How do I ensure my carnitas are crispy?
Great question! To achievethat perfect crispy edge on your traditional carnitas, after shredding the pork, you can return it to a hot skillet with a little lard or oil. Sauté for a few minutes until the edges are golden and crispy. This step will give you that delightful crunch that pairs perfectly with the tender meat!
Savory Traditional Carnitas: Effortlessly Delicious Pork Confit
Ingredients
Equipment
Method
- Cut the pork butt into evenly sized chunks and sprinkle with kosher salt. Let it dry brine for at least 1 hour, or overnight to enhance flavor.
- In a Dutch oven, melt lard over medium heat until it bubbles gently, reaching about 250°F.
- Carefully add the pork chunks in batches, letting them brown for about 20 minutes.
- Lower heat and mix in onion, garlic, black pepper, cumin, oregano, cloves, orange juice, orange peels, water, and evaporated milk. Stir well.
- Adjust the heat to keep the temperature between 200-220°F. Let it gently cook for 1.5 hours, turning occasionally.
- Stir in the Coca-Cola and let it simmer for another 20 minutes until bubbly.
- Remove the pork from the pot and allow it to cool slightly. Shred the meat with forks, keeping those crispy edges intact.