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  • Carnitas
  • Post author
    Melissa Guerra



Lots of little mom and pop taco stands serve carnitas on the weekends. The name simply means "little meats" and they are considered an affordable indulgence. The milk added in the last stage of cooking gives each piece of meat a scrumptiously crisp crust. Carnitas can be enjoyed at breakfast, lunch, and dinner or eaten as a snack. They are a great dish to pair with an excellent salsa.

Carnitas (Pork Pieces prepared Cauldron Style)

3 lbs pork (boneless ribs work well) cut into 2" cubes
1 cup water
ΒΌ cup lard
1 unpeeled orange, cut in half
1 cup whole milk

Place pork meat in a 6 qt dutch oven, and add water. Bring to a boil, cover, and cook for 20-25 minutes, until all the pork is browned and cooked through. Uncover the pork and continue to simmer until the water has evaporated. Use a spatula to turn the pieces of pork so they do not stick to the bottom of the pot. Add the lard and orange halves, and continue to cook for about 20 minutes. Occasionally turn the pork pieces with a spatula, so that they brown evenly. Add the milk to the pot, and continue to cook the pork for another 20 minutes, until they are golden. Using a slotted spoon, remove the carnitas from the cooking pot, and drain on paper towels. Serve warm with corn tortillas and salsa.

Serves 6-8

  • Post author
    Melissa Guerra