I love Latin food. The flavors, the aromas, and the style of cooking have always fascinated me. In America, you can barely walk two steps without finding a place to grab a taco. The best thing about a taco is a freshly made tortilla that’s still warm. Most people believe that the protein or veggies that sit in the middle are the stars, but the tortilla (when made with fresh masa) free of preservatives and salt is the main star. That being said, meat plays an important role and this recipe can be used for anything.
I wanted to show everyone how to make the most amazing “Carnitas” for you to use in tacos, fajitas, breakfast bowls, or even mac and cheese! Look out for some fun recipes coming this summer that involve carnitas, and feel free to always come back to this page when you need to make more. This recipe is simple, easy, but it does take time to get the flavor we need. The only kitchen hardware you need is a large Dutch Oven.
There are no pictures for the recipe, I thought it might be great for you to imagine what you want your food to look like, and make it yours, not what makes it look delicious with my camera. Follow the recipe, and maybe add something that’s truly you, and I promise you won’t be disappointed!
- 1 Bunch Cilantro
- 1 1/2 Orange cut in 4’s
- 1/2 White Onion chopped evenly
- 4 Garlic Cloves Peeled
- 1 Tbsp Salt
- 1 Tbsp Smoked Paprika
- Fresh Ground Black Pepper
- 1/4 Olive Oil, or Duck Fat for a richer taste
- 4 Lb Pork Shoulder/Butt Cut up in to even 2-inch pieces
- Turn the stovetop to medium before adding duck fat/olive oil to ensure fat does not burn. Melt down your duck fat. When the fat is melted add the pork with the fat sides facing the bottom of the pan and turn down the heat to low.
- Add in your garlic cloves, squeeze the juice from your orange slices and throw in the rinds, add your onions, smoked paprika, salt and pepper. Simmer the meat on low making sure the pot stays at a light simmer. (If you don’t see small faint bubbles, adjust the heat)
- Leave to cook uncovered for 1.5 hours stirring occasionally to ensure an even cook and food doesn’t burn.
- Using a slotted spoon remove the orange peels, increase the heat to medium-high, and continue cooking for another 1.5 hours, stirring the pot more to make sure nothing burns.
- As the fat renders and the meat becomes more tender, some of the carnitas will start to become fully cooked. Take out the cooked pieces and allow them to rest on a large plate.
- *Your carnitas will range in texture. Some will be crispy, some will be tender, this is normal, we are only looking for a complete cook*
- Continue to stir until all carnitas are fully cooked.
*Your Carnitas will range in texture. Some will be crispy, some will be tender, this is normal, we are only looking for a complete cook*
- Continue to remove carnitas until you are left with small little bits at the bottom of the pan. These are the best tasting little burnt pieces , that really add to the flavor of the carnitas.
- Let cool for 5 minutes then enjoy.
Remember make these your own, and check back here for some of our favorite recipes using carnitas!
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