Just a Few Family Recipes

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Carnitas

Prep Methods/Techniques: Cuisine: Course:
Servings: 8

Tara's Notes

I like to serve Carnitas with a big pot of pinto beans cooked with smokey bacon and tequila (a bit of pork overkill). Noted on: 2/15/2012

Ingredients

Pork

Garnishes

Method

  1. Heat the lard in a deep, covered skillet to a temperature of 200°F.

  2. Mix the salt, pepper and garlic powder together and rub the mixture on all sides of the pork chunks.

  3. Add the pork to the heated lard and reduce the heat to the barest possible simmer. Cook the pork for 1 1/2 to 2 1/2 hours, checking it and stirring it occasionally. The pork should be very tender and almost falling apart. If it is, add the milk to skillet and cook for an additional 20 minutes. If the pork doesn't seem tender yet, cook it a bit longer, until it is.

  4. Drain the pork on paper towels. When cool enough to handle, shred the pork into smaller chunks (1 to 2-inch) removing as much fat as possible.

  5. At serving time crisp the pork in a bit of lard until it is warmed through.

  6. Serve the pork on a platter garnished with avocado, onion, lime, sour cream and Salsa Verde. Serve with the flour tortillas. Everyone helps themselves.

Cook's Notes

Find the recipe for Salsa Verde here.
Advance Prep
The pork can be cooked and shredded one day ahead.If making carnitas as a filling for Pork Enchiladas, shred them into smaller pieces before crisping them. They may be cooked through the final frying step, covered and refrigerated.
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