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Dinner Fruits Lunch Meat Pati's Mexican Table

Carnitas

Mexican chef, TV personality, cookbook author, educator, and food writer Pati Jinich provides a recipe for Carnitas!

Ingredients (Serves 8)

– Half a white onion, peeled and coarsely chopped
– 1 1/2 cups water
– 6 garlic cloves
– 1 teaspoon dried marjoram
– 1 teaspoon dried thyme
– 1 teaspoon freshly ground black pepper
– Pinch cumin
– 4 whole cloves, stems removed
– 1 tablespoon kosher or coarse sea salt, or to taste
– 1 tablespoon lard, vegetable shortening or oil
– 4 to 5 pounds boneless pork shoulder or butt, cut into 4-inch chunks, fat on!
– 1/2 teaspoon kosher or coarse sea salt
– 2 bay leaves
– 1 cup freshly squeezed orange juice
– 2 tablespoons sweetened condensed milk

Instructions for Carnitas

  • In the jar of a blender, place the water, onion, garlic cloves, marjoram, thyme, black pepper, cumin, stemmed whole cloves and 1 tablespoon salt. Puree until smooth.
  • Set a large Dutch oven or heavy casserole over medium-high heat. Add the lard (or vegetable shortening or oil), and once it has heated up, add the pork chunks and sprinkle in 1/2 teaspoon of salt. Brown the meat on all sides, stirring and flipping as each side browns, about 10 minutes.
  • Pour the onion mixture over the meat, let it come to a simmer and cook for 5 to 6 minutes. Pour in the orange juice and sweetened condensed milk, add the 2 bay leaves, and give it a good stir. Let it come to a simmer, then reduce heat to medium-low to low and cover.
  • Cook covered, stirring and scrapping the bottom of the casserole 2 to 3 times along the way, until the meat is completely cooked and coming easily apart if you pull one piece, about one hour and a half. Remove the lid, cook for another 4 to 5 minutes. Scoop out the carnitas with a slotted spoon, leaving any fat behind, and serve in a bowl or platter. Shred with a fork, if desired, before tucking into tacos. Or do like we do, serve straight from the pot.
  • Serve with warm corn tortillas and pickled jalapeños or salsa verde cruda on the side.
  • Enjoy Pati Jinich‘s Carnitas!

Hungry for more recipes? Check out Pati’s Mexican Table!

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