This is the most delicious and beautifully caramelized pork I’ve ever had. It’s so tasty it makes you wish there were enough leftovers for a whole week! Unfortunately, though, this will usually be gone in a heartbeat… If you’re lucky enough to have leftovers, they make an incredibly tasty sandwich!
Here’s what readers have said about this recipe over at A Family Feast:
I just read aloud this recipe to my husband. His response”So when you gonna cook it” ! lol
Tomorrow ok with you I said ? lol !
Wow! My second batch is browning in the oven as we speak. I’ve never had true carnitas before but I can’t imagine them tasting any better than this! Absolutely tender yet caramelized goodness means this is an eternal “keeper”. Thanks, again!!
Ingredients for Carnitas
2½ – 3 pound pork butt, cut into large pieces at least 2×2 inches in size
1 pound lard (if you cannot find lard at your local market, use suet)
½ orange, skin on, quartered
1 lime, skin on, quartered
4 medium garlic cloves skinned and left whole, slightly smashed
1 jalapeno stemmed and sliced into ½ inch rings, seeds left in
1 medium onion, skinned and quartered
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon oregano
1 teaspoon cumin
½ teaspoon garlic powder
¼ cup bacon fat
1 tablespoon olive oil
Preheat oven to 275 degrees.
Place all the ingredients in a 9 x 11 x 2 casserole dish. Cover with parchment and foil and bake for five hours.
Remove from oven and scoop out meat with a hand strainer. Dispose of remaining liquids and solids.
Place cooked pork on a foil-lined sheet pan brushed with the olive oil and place under broiler for five minutes. If the bottoms seem too wet, flip the pork and broil the other side for another minute or two. This step needs to be watched – you want the meat to caramelize without burning it or drying it out.
Serve simply in a warmed flour tortilla with chopped onion and cilantro.
Quick Tip: I have served this with rice and it was a big hit!
For full Instructions, Original Recipe and Cool Pictures afamilyfeast