Mexican food is one of my favorite foods. I’m lucky to live in San Diego which has the best Mexican food that I’ve tried. I usually make carnitas at least once a month. Carnitas are so delicious and easy to make that I wanted to prepare them this week, after being busy catching up from the holidays. I love pork, it’s saves well, so I cook a ton on a single day and have leftovers to eat for the rest of the week!
The best part of making carnitas is that you can vary the taste with different types of salsas. Trust me the salsas make a huge difference; it feels like you are eating a different meal each time you switch up the salsa. Each region in Mexico has its own variation of the recipe, but no matter what the meat is always moist, tender, and lovely: that’s probably why carnitas is one of the most famous recipes in Mexico!
1/4 cup Lard
3lb Boneless pork Shoulder or butt.
1 Orange (cut into Quarters)
4 bay Leaves
1/4 cup onion (Diced)
Garlic Cloves (Diced)
1 Tbsp Sea Salt
- Chop the pork shoulder in 1.5-inch chunks.
- In a heavy bottom pot, on medium heat, heat the lard until liquid.
- Add the pork into the pot, fat side down when possible and turn the heat to low.
- Squeeze oranges over the pork and then add oranges to the pot.
- Add the bay leaves, onion, garlic, and salt.
- Let the mixture cook on the lowest heat for 1.5 hours. Stir occasionally to make sure that all the pieces cook evenly.
- After 1.5 hours, remove the orange peels and Bay leaves. Increase the temperature to Med ~ Med/High. Continue cooking for another 1.5 hours. The pork can be stirred pretty regularly now. As the pork becomes close to finished it should look more shredded and browned.
- Add salt to taste. I then remove the chucks and place them in a strainer to remove any excess fat. You should have a variety of texture from Chispy to chewy. Serve hot and enjoy