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How to Make Carnitas

Carnitas, meaning “little meats” in Spanish, is a traditional Mexican dish made by braising or simmering pork in lard until tender and then frying it to achieve a perfect crispness. This authentic recipe captures the rich and savoury flavours of carnitas, making it an ideal choice for tacos, burritos, or simply enjoyed on its own with a variety of fresh and vibrant sides.

INGREDIENTS

1.5 kg pork collar or shoulder (boneless, cut into large chunks)
1 tablespoon sea salt
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
4 cloves garlic (minced)
1 large onion (quartered)
1 orange (halved)
1 cinnamon stick
2 bay leaves
1 litre pork lard

METHOD

  • Season the Pork:
    • In a large bowl, combine the sea salt, black pepper, ground cumin, and dried oregano. Add the pork chunks and rub the seasoning all over them until evenly coated.
  • Prepare for Cooking:
    • In a large, heavy-bottomed pot or Dutch oven, melt the lard over medium heat. Once hot, add the pork chunks carefully.
  • Add Flavourings:
    • Add the minced garlic, onion quarters, orange halves (squeeze the juice into the pot first), cinnamon stick, and bay leaves to the pot. Ensure the pork is mostly submerged in the fat. If not, add a bit more lard.
  • Cook the Pork:
    • Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low and cook uncovered for about 2-2.5 hours. The pork should be tender and begin to brown slightly.
  • Crisp the Pork:
    • Once the pork is tender, increase the heat to medium-high and cook for an additional 15-20 minutes, stirring occasionally. This will help the pork crisp up in its own fat.
  • Serve:
    • Remove the pork from the pot with a slotted spoon and transfer it to a serving dish. Shred the pork into bite-sized pieces using two forks.

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Rare Breed Pork – Whole Collar – 2.2kg

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Sides and Matches

  • Warm Corn Tortillas: Soft, warm corn tortillas are perfect for making carnitas tacos, providing a neutral base that lets the rich flavours of the carnitas shine.
  • Pico de Gallo: A fresh salsa made from diced tomatoes, onions, coriander, lime juice, and jalapeños, adding a refreshing and tangy contrast to the rich pork.
  • Guacamole: Creamy avocado dip made with avocados, lime juice, onions, coriander, and a touch of salt, adding a rich, creamy element to the meal.
  • Refried Beans: Creamy and savoury refried beans (frijoles refritos) are a classic Mexican side dish that pairs perfectly with carnitas.
  • Mexican Rice: Also known as Spanish rice, this tomato-flavoured rice cooked with onions, garlic, and spices complements the carnitas well.
  • Pickled Red Onions: Thinly sliced red onions pickled in lime juice and salt, adding a tangy and slightly sweet crunch to your tacos.
  • Salsa Verde: A green salsa made from tomatillos, coriander, lime juice, jalapeños, and onions, providing a tangy and slightly spicy flavour that pairs well with the pork.
  • Elote (Mexican Street Corn): Grilled corn on the cob slathered with mayonnaise, cheese, chilli powder, and lime juice. It’s a delicious and indulgent side.
  • Nopalitos: Cooked cactus paddles, often served as a salad with tomatoes, onions, and coriander, providing a unique texture and flavour that pairs nicely with carnitas.
  • Fresh Lime Wedges: Squeezing fresh lime juice over your carnitas tacos adds a burst of acidity that enhances the flavours.

Pairings with Main Ingredient (Pork)

  • Coriander: Fresh coriander adds a bright, herbaceous note that complements the rich pork.
  • Onions: Raw or pickled onions provide a necessary crunch and sharpness.
  • Chillies: Fresh or pickled chillies add heat and depth of flavour.
  • Queso Fresco: A crumbly, mild cheese that can be sprinkled on top for added richness.

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Preparation Time: 10 miuntes
Cooking Time: 2-3 hours

Hot Tips

  • Safety First: When working with hot oil or lard, be very careful to avoid splashes and burns.
  • For Even Browning: Stir the pork occasionally during the final crisping stage to ensure even browning.

Pairings

  • Mexican Lager:
    • A cold Mexican lager, such as Modelo, Corona, or Pacifico, provides a crisp and refreshing contrast to the rich and savoury pork.
  • Margarita:
    • A classic margarita made with tequila, lime juice, and a touch of orange liqueur is a perfect match. The tangy lime cuts through the richness of the carnitas.
  • Paloma:
    • This refreshing cocktail made with tequila, grapefruit soda, and a splash of lime juice is light and complements the flavours of the carnitas beautifully.
  • Michelada:
    • A spicy Mexican beer cocktail made with beer, lime juice, assorted sauces (often including Worcestershire, hot sauce, and soy sauce), spices, and tomato juice. It adds a zesty and spicy element to the meal.
  • Horchata:
    • A traditional Mexican drink made from rice, milk, vanilla, and cinnamon. It's sweet and creamy, offering a pleasant contrast to the savoury carnitas.
  • Aguas Frescas:
    • These light, non-alcoholic beverages are made from fruits, flowers, or seeds blended with water and sugar. Popular options include agua de jamaica (hibiscus), agua de tamarindo (tamarind), and agua de limón (lime).
  • Sangria:
    • A fruity and refreshing wine punch made with red wine, chopped fruit, and a splash of brandy or orange liqueur. It pairs well with the rich flavours of carnitas.
  • Tequila or Mezcal:
    • For a more straightforward option, a good quality tequila or mezcal sipped slowly allows you to enjoy the complex agave flavours alongside the carnitas.
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