Carnitas, which translates to 'little meats' in Spanish, is a traditional Mexican dish that consists of slow-cooked pork that's tender, juicy, and full of flavor. I first fell in love with carnitas at a small Mexican restaurant in my h​ometown, where the chef would slow-cook the pork in large vats of lard, resulting in a dish that was both comforting and exciting. Over the years, I've experimented with different recipes and techniques to create my own version of carnitas that's both authentic and easy to make at home.

One of the things that sets my carnitas recipe apart is the use of a dry brine, which helps to enhance the flavor and texture of the pork. By rubbing the pork with a mixture of salt, spices, and herbs, I'm able to create a crust on the outside that's crispy and flavorful, while the inside remains tender and juicy. I also use a combination of pork shoulder and pork belly, which provides a nice balance of lean and fatty meat.

Another key component of my carnitas recipe is the use of a slow-cooking method, which helps to break down the connective tissues in the meat and create a tender, fall-apart texture. By cooking the pork in a mixture of lard and orange juice, I'm able to create a rich, velvety sauce that's infused with the flavors of the pork and the spices. The result is a dish that's both comforting and exciting, with a depth of flavor that's hard to resist.

Whether you're a fan of traditional Mexican cuisine or just looking for a new recipe to try, I think you'll love my carnitas recipe. It's perfect for tacos, salads, or sandwiches, and can be made ahead of time and reheated as needed. So go ahead, give it a try, and experience the rich, comforting flavors of Mexico in the comfort of your own home.

In this recipe, I'll walk you through the steps to make delicious carnitas, from preparing the pork to cooking it to perfection. I'll also provide tips and variations to help you customize the recipe to your taste. So let's get started and dive into the world of carnitas!

The key to making great carnitas is to cook the pork slowly, over low heat, until it's tender and juicy. This can be achieved by using a combination of lard and orange juice, which helps to break down the connective tissues in the meat and create a rich, velvety sauce. The dry brine also plays a crucial role, as it helps to enhance the flavor and texture of the pork by creating a crust on the outside that's crispy and flavorful.

Another important factor is the use of the right type of pork. I recommend using a combination of pork shoulder and pork belly, which provides a nice balance of lean and fatty meat. This helps to create a dish that's both tender and flavorful, with a nice balance of textures.

Finally, it's also important to not overcook the pork. By cooking it until it reaches an internal temperature of 190°F (88°C), you can ensure that it's tender and juicy, without becoming dry or overcooked. This is especially important when making carnitas, as the pork can quickly become tough and dry if it's overcooked.

Overall, the combination of slow-cooking, dry brining, and using the right type of pork all come together to create a dish that's both delicious and authentic. Whether you're a fan of traditional Mexican cuisine or just looking for a new recipe to try, I think you'll love my carnitas recipe.

To make delicious carnitas, you'll need a few key ingredients, including pork shoulder, pork belly, lard, orange juice, and spices. You'll also need some aromatics, such as onions and garlic, to add depth and flavor to the dish. In this recipe, I'll walk you through the steps to prepare and cook the pork, as well as provide tips and variations to help you customize the recipe to your taste.

When shopping for the ingredients, be sure to look for high-quality pork that's fresh and has a good balance of lean and fatty meat. You can also use pork shoulder or pork belly alone, but I find that the combination of both provides the best results. Additionally, be sure to use high-quality spices and aromatics, as they will make a big difference in the flavor of the dish.

Carnitas is a versatile dish that can be served in a variety of ways. You can serve it in tacos, with your favorite toppings such as diced onions, sour cream, and salsa. You can also serve it as a main dish, with sides such as rice, beans, and roasted vegetables. Additionally, you can use the carnitas as a filling for sandwiches, salads, or wraps.

Some other ideas for serving carnitas include serving it with grilled or roasted vegetables, such as bell peppers or zucchini, or serving it with a side of warm tortillas or crispy tortilla chips. You can also serve it with a dollop of sour cream or a sprinkle of queso fresco for added creaminess and flavor.

Carnitas can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To store, let the carnitas cool completely, then transfer it to an airtight container and refrigerate or freeze.

To reheat, simply microwave the carnitas until it's hot and steaming, or reheat it in a skillet over medium heat until it's crispy and golden brown. You can also reheat it in the oven, covered with foil, at 300°F (150°C) for about 20-25 minutes, or until it's hot and steaming.

It's also a good idea to portion out the carnitas into individual servings before storing it, as this will make it easier to reheat and serve. You can also add some liquid, such as broth or water, to the container before refrigerating or freezing, as this will help to keep the carnitas moist and flavorful.

Additionally, you can also make the carnitas ahead of time and reheat it as needed, making it a great dish to make in bulk. Simply cook the carnitas, let it cool, then refrigerate or freeze it until you're ready to serve. This is especially convenient for large gatherings or events, as you can make the carnitas ahead of time and reheat it as needed.