How to make carnitas that are unapologetically porky, juicy, and tender with crisped-up edges. These are surprisingly simple to make and delicious. Jump to the Carnitas Recipe
Carnitas (meaning “little meats”) are the Mexican version of pulled pork here in America. They are unapologetically porky, juicy, and tender. Depending on where in Mexico you have them, they also have plenty of crisped-up and browned edges.
You’ll see the pork slowly cooked in a big pot of lard in many authentic recipes (Woah and yum!). However, to make our carnitas recipe a little more home-friendly, we slow-cook our pork with a few aromatics and a few tablespoons of oil to keep it moist. Our method produces moist and tender pork that’s not quite as rich as the traditional lard-cooked version but is still quite delicious.
How to Make Carnitas
Here’s the recipe overview so you have a better idea of