Mexican Carnitas As Made By Claudette Zepeda
featured in Carnitas For the Carnivores!
These carnitas are the real deal! Slow-cooked until they're tender and crispy, they're the perfect filling for tacos or burritos. It's a taste of Mexico that will transport you straight to the streets of Tijuana.
Tasty Team
90% would make again
Ingredients
for 12 servings
Carnitas
- 5 lb pork shoulder (2.2 g), cut into 2-inch (5-cm) cubes
- 2 large white onions, chopped
- 10 avocado leaves
- 1 teaspoon freshly ground black pepper
- ¼ cup kosher salt (60 g)
- 6 cloves garlic, grated
- 2 dried bay leaves
- cold water
- ½ cup orange juice (120 mL)
- ½ cup milk (120 mL)
- 12 oz Mexican-style cola (355 mL)
- 3 lb lard (1.3 g), cut into large cubes
For Serving
- white corn tortilla
- guacamole
- pickled vegetable
- chopped fresh cilantro
- Lime wedge
- cilantro rice
- pinto bean
Preparation
- In a large pot, combine the cubed pork shoulder, onions, avocado leaves, black pepper, salt, garlic, and bay leaves. Add enough cold water to cover the meat. Bring to a boil over high heat, then continue to boil for 20 minutes.
- Add the orange juice, milk, and cola, return to a boil, and simmer until the liquid has reduced by half, about 1 hour.
- Add the lard, let it melt, then boil off the rest of the liquid until the meat begins to fry, 1 hour more.
- Once the meat turns dark golden brown and crispy, scoop it out of the pot and onto a paper bag or paper towel-lined baking sheet to drain.
- Serve with corn tortillas, guacamole, pickled vegetables, cilantro, lime wedges, cilantro rice, and pinto beans.
- Enjoy!
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