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Carnitas ready for tacos - Recipe Below
My mama’s carnitas are one of my all-time favorite recipes. Every time I cook them, I’m transported to my childhood when the aroma of carnitas frying in a large copper pan in a large hole in our backyard would jam my brain cells. All I could think about for hours was when will the carnitas be done! After hours of frying the chunks of pork in Manteca (lard), my mama would remove the crunchy golden brown pieces, chop them into bite sizes and make tacos with corn tortillas, cilantro, guacamole, and onions. I’d be in food heaven as I took each bite. They are our family and friends’ favorites, and I’ve witnessed professed non-pork eaters devour them while they try to convince me that they can’t possibly be eating pork. I’ve had neighbors knock on my door because they had to know what I was cooking because the smell was driving them crazy. Here’s my mama’s recipe, but be warned, you might have strangers knocking at your door, begging for a taste of this Mexican culinary favorite.
Please reach out with any questions.
Enjoy! Be well.
Happy Cooking!
Molé Mama
Molé Mama’s Carnitas Recipe
Tools
If using a smoker
Large cast-iron skillet
Maple Bourbon pellets
Ingredients
5 - 7 pounds of boneless pork shoulder
1 cup of Manteca
Two heads of garlic
1 cup of orange juice
Salt and pepper
Directions
Step 1 Cut Up Pork
Cut pork into 4-inch cubes, remove excess fat (save)
Rinse all pork and fat after cutting
Step 2 Prepare Marinade
In a molcajete or blender, crush garlic with orange juice, salt & pepper
Pour marinade over pork and, cover, & refrigerate for at least 24 hrs
Step 3 Cook Carnitas On the Stove - Cooking Time 2 - 3 hours
Over medium heat, melt Manteca in a frying pan. Can skip Manteca if saved fat exceeds 1/2 lb.
Place pork into a frying pan with fat
Stir carnitas often.
Continue to cook carnitas until carnitas are crunchy golden brown. Cooking them longer will make the edges crunchier.
Step 3 How To Cook Carnitas In Your Smoker - Cooking Time 4-5 hours
Heat smoker to 175 degrees
Drain excess marinade from pork by pouring it into a colander
Place carnitas and Manteca in a cast iron skillet. Can skip Manteca if saved fat exceeds 1/2 lb.
Stir carnitas about every 15 minutes.
Cook carnitas until crunchy golden brown. Cooking them longer will make the edges crunchier.
Step 4 Chop and Serve
Place carnitas onto a cutting board and chop them into small pieces
Best served as tacos with warm corn tortillas, cilantro, onions, salsa, and guacamole
Leftovers can be frozen for up to 3 months. Defrost and reheat carnitas in the oven at @325 degrees until hot.