Stovetop Carnitas
17 ingredients · 9 steps · from Cooking Con Claudia
Ingredients
- 4 lbs boneless pork shoulder butt roast
- 2 lbs lard
- onion
- garlic
- orange juice
- orange peel
- 5 tsp salt
- 1/2 cup water
- bay leaves
- 1 cup Mexican Coke
- 5 tomatillos
- 1 Roma tomato
- 1 chile serrano or jalapeno
- 8 chile de arbol
- cilantro
- 2 garlic cloves
- avocado
Steps
- Pat the pork shoulder dry and cut into large chunks.
- Add 2 lbs of lard to a large pot and melt over high heat.
- Cook pork chunks in lard over medium heat for 20 minutes, flip, and cook another 25 minutes.
- Add onion, garlic, orange juice, orange peel, salt dissolved in water, bay leaves, and Mexican Coke. Mix well.
- Reduce heat to medium-low and cook for 1 hour until tender.
- Remove carnitas from lard and drain on brown paper.
- For salsa: boil tomatillos, Roma tomato, chile serrano/jalapeno, and chile de arbol in water. Transfer to blender with cilantro, garlic, and salt. Blend until smooth.
- Mix salsa with chopped onion, cilantro, and optional avocado.
- Serve carnitas in tortillas topped with salsa, onion, and cilantro.
Recipe extracted by Foodle from “No-Fuss TRADITIONAL CARNITAS That Come Out PERFECT Every Time, Easier than EVER!” by Cooking Con Claudia. Quantities follow the video and may be approximate — watch the original for technique.
