Welcome to a delectable culinary journey with Cooking Con Claudia! Today, I'm thrilled to share with you the secret to making the most mouth-watering Carnitas right on your stovetop. Perfectly browned and tender, these Carnitas are ideal for stuffing into your favorite tacos, tortas, or burritos. Let's jump right into this easy and savory recipe that's bound to become a staple in your home. Get ready for a flavor fiesta!
Ingredients:
- 4 pounds of pork shoulder butt roast
- 1 pound of lard
- Salt (to taste)
- Black pepper (to taste)
- 5 whole cloves
- 1/2 teaspoon of ground cumin
- 1/2 cup of water
- 1 cup of evaporated milk
- 12 ounces of Mexican Coke
- Juice of 1 orange (make sure it's juicy)
- Orange peel (cleaned)
- 1/2 onion
- 5 garlic cloves
- 4 bay leaves
- Fresh thyme (a small bunch)
- Fresh rosemary (a small bunch)
- Fresh oregano (a small bunch)
For the Salsa:
- 15 Chile de Arbol (adjust for spiciness)
- 5 Chile Morita (less spicy, adjust to taste)
- 10 tomatillos
- 2 garlic cloves
- Salt (to taste)
- 1/4 cup of water
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1. Prep Time: 30 minutes
Cook Time: 2 hours and 20 minutes
Total Time: 2 hours and 50 minutes
Equipment: a deep pot, a blender, and a spatula
Servings: 6-8
Instructions:
2. Begin by bringing the pork shoulder butt roast to room temperature and pat it dry.
3. Cut the pork into large chunks and set aside.
4. Heat a deep pot over medium-high heat and melt the lard.
5. Add salt, black pepper, whole cloves, and ground cumin to the lard. Stir to combine.
6. Working in batches, brown the pork chunks for about four minutes on each side, then remove and set aside. Repeat until all pork is browned.
7. Reduce heat to medium-low and add half a cup of water, evaporated milk, Mexican Coke, and orange juice to the pot.
8. Add the cleaned orange peel, onion, garlic cloves, bay leaves, fresh thyme, rosemary, and oregano to the pot.
9. Mix well, incorporate remaining pork chunks, and cook for two hours, stirring every 15 minutes to prevent sticking.
10. Once the meat is browned and tender, remove it from the lard to drain the excess oil.
11. For the salsa, toast the Chile de Arbol and Chile Morita in a hot pan until they puff up slightly, then remove and deseed them.
12. Roast the tomatillos and garlic cloves in the same pan until lightly charred.
13. In a blender, combine the roasted tomatillos, garlic, chilis, salt, and water; blend until smooth.
14. Allow the meat to rest for a few minutes. Then, using a knife or your fingers, roughly chop or shred it for taco filling.
15. Serve the juicy Carnitas in warm tortillas topped with diced onion, chopped cilantro, a squeeze of lime juice, and spoonfuls of the roasted salsa.
Cooking Tips:
- Ensure the meat is at room temperature before cutting and browning it.
- The secret to tender Carnitas lies in slow cooking; take your time for the best results.
- Homemade salsa elevates the flavors; don’t skip it!
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This recipe is proudly presented by Cooking Con Claudia. Make sure to visit her channel for more delicious recipes: https://www.youtube.com/@CookingConClaudia
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Carnitas