Carnitas(Little Meats)
Carnitas are flavorful, tender pork bits cooked in rendered lard with orange and cilantro, perfect for tacos, burritos, or as a savory appetizer. Rich and aromatic.
Ingredients
Instructions
- Place lard in a heavy, deep pot over medium-low heat.
- Trim fat from the pork roast and cut the meat into 3-inch cubes; lightly salt.
- When the lard has melted, add the meat, orange slices, and cilantro to the pot.
- Ensure the melted lard completely covers the meat.
- Cook over medium-low heat for 1.5 to 2 hours if using 1-inch cubes, or 2 to 2.5 hours if using 3-inch cubes.
- The lard will begin to boil after 30 minutes; the orange slices supply water for boiling.
- Maintain a gentle boil throughout the cooking process.
- As water cooks away, the lard temperature rises, browning the meat.
- If the meat has not browned by the end, remove the orange slices.
- Watch carefully and remove the meat as soon as it browns.
Tips & Substitutions
For the best flavor, consider using a combination of lard and olive oil if you want a lighter option. Make sure to salt the pork well to enhance its taste. If oranges are unavailable, lemon slices can provide a similar acidity. Keep an eye on the temperature; if the lard gets too hot, it can burn the meat. Pair your carnitas with Porquitos Guacamole for a delightful meal.
Serving Suggestions
Serve carnitas in warm tortillas for tacos, topped with diced onions, cilantro, and lime juice. They also work well in salads or burrito bowls. For a complete meal, pair them with Mexican recipes like Della'S Taco Casserole or a side of rice and beans. A fresh pico de gallo adds brightness to the dish.
Storage & Reheating
Store leftover carnitas in an airtight container in the refrigerator for up to 4 days. To reheat, place the meat in a skillet over medium heat, adding a splash of water to keep it moist. Cover with a lid to steam for a few minutes, then uncover to let it crisp up. You can also freeze the carnitas for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Carnitas(Little Meats) contains roughly 1388 calories, with 94g protein, 212g carbohydrates, and 45g fat. It is an excellent source of vitamin C (1111% of the Daily Value), iron (222% of the Daily Value), and protein (188% of the Daily Value). Note that it is relatively high in sodium, at 854mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute pork with chicken thighs or beef, but cooking times may vary. Chicken will cook faster, while beef may require longer to become tender. Adjust the cooking time accordingly and ensure the meat is cooked through before serving.
What can I do if my carnitas are too greasy?
If your carnitas turn out too greasy, you can drain some of the lard before serving. Another option is to let them sit on a paper towel-lined plate for a few minutes to absorb excess fat. This will help create a less oily texture and enhance the overall flavor.
How do I achieve crispy edges on my carnitas?
For crispy edges, once the meat has cooked and browned, remove it from the pot and place it under the broiler for a few minutes. Keep a close eye on it to prevent burning. This method gives you that desirable crispy texture while retaining tenderness inside.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).