There’s something magical about gathering friends and family around a table piled high with tacos. The centerpiece? A big platter of juicy, flavorful carnitas. When I make this dish, it brings everyone together, eyes lighting up at the first bite. Picture this: soft tortillas, topped with succulent pieces of pork, ready to be drizzled with fresh lime and salsa. It feels a little like a fiesta each time, and trust me, your taste buds are in for a treat.
Let’s dive into the flavorful world of carnitas. Known for its tender, melt-in-your-mouth quality, this traditional Mexican dish is made by slow-cooking pork in lard until it reaches that perfect, crispy texture. By the end of this recipe, you’ll have a batch that’s not only perfect for tacos but is also a wonderful filling for burritos, nachos, or even alongside a fresh salad. Welcome to the delicious journey of making authentic carnitas with lard, where taste and tradition collide beautifully.
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What is authentic carnitas recipe lard?
Authentic carnitas is a classic Mexican dish made by braising or simmering pork in a mixture of its own fat (in this case, lard) and spices until it is incredibly tender. The name “carnitas” translates to “little meats,” and the process renders the fat, allowing it to fry and create a contrast between crispy edges and juicy interiors. Using lard not only enhances the flavor but also provides that traditional texture that many of us crave. The rich depth of flavor combined with simple spices makes this dish beloved across kitchens, both professional and home.
Why This Recipe Works?
This recipe works because it combines the crucial elements of quality ingredients, slow cooking, and a balance of spices to create a well-rounded flavor profile. The lard acts as a flavor enhancer, moistening the meat while infusing it with richness. Slow cooking allows the pork to break down fully, making it so tender that it practically falls apart. Adding the special touch of Mexican Coca-Cola provides a slight sweetness that caramelizes beautifully, giving the carnitas that coveted crispy outer layer.
Ingredients You’ll Need To Make This Authentic Carnitas Recipe Lard
– 3 to 3.5 lbs pork shoulder, cut into large chunks
– 4 tsp kosher salt, to taste
– 1 lb lard, for slow cooking
– 5 cloves of garlic, smashed
– 1 orange, juice and peels
– 1 onion, roughly chopped
– 5 oz evaporated milk, for added creaminess
– 2 tsp Mexican oregano, for a touch of flavor
– 1/2 tsp black pepper, ground
– 1 tsp cumin, for warmth
– 2 bay leaves, for depth
– 1/2 cup water, to assist in cooking
– 8 oz Mexican Coca-Cola, for that unique twist
– 1 tsp chili powder, for an extra kick (optional)
– 1 tsp smoked paprika, for a hint of smokiness (optional)
Ingredients From : stellanspice.com
How to Make Authentic Carnitas Recipe Lard
Prepare yourself for a delightful experience in the kitchen! Making carnitas with lard might seem daunting at first, but I promise it’s a straightforward process that rewards you with incredible results. Let’s break it down step by step.
Step-by-Step Directions
Step 1: Prepare the Pork
Start by cutting your pork shoulder into sizable chunks. I had a lovely 3.5 lb piece of pork and opted for about six even pieces. Generously sprinkle the pork with kosher salt, ensuring each piece is well-coated. Leave it to dry brine for about an hour. If you can swing it, refrigerating it overnight will yield even better flavor.
Step 2: Melt the Lard
In a large pot, bring your lard to a medium heat. Use a wooden spoon to gauge its readiness; bubbles should rise rapidly when it’s hot enough. There’s no need to completely submerge the pork—just cover about 80% of the pieces in lard. For this quantity, one pound should do nicely.
Step 3: Sear the Pork
Carefully add your salted pork chunks to the pot. Leave them for around 20 minutes, making a point to flip each piece occasionally so they don’t stick or scorch. If you see the edges darkening too quickly, lower the heat to medium-low. Aim for a temperature of around 250 degrees Fahrenheit. Don’t fret over any lack of color at this point; perfection is on its way.
Step 4: Add Flavorings
After 20 minutes, flip the pieces and let them cook undisturbed for another 20 minutes. Once they’ve cooked sufficiently, reduce the heat and toss in your onion, garlic, black pepper, cumin, Mexican oregano, cloves, and bay leaves. Squeeze the juice of the orange over everything, tossing in the peels for good measure. Add the water along with the evaporated milk, stirring to combine.
Step 5: Slow Cook the Mixture
Cover the pot and cook everything slowly for 1.5 hours, keeping the temperature between 200-220 degrees Fahrenheit. This is where the magic happens—the low and slow method will break down the pork, making it tender and flavorful.
Step 6: Time for Some Coke
After the initial cooking time, it’s time for the sweet addition of Mexican Coca-Cola. Pour it into the pot and let the mixture simmer for an additional 20 minutes. This not only enhances the taste but also helps achieve that crispy exterior we all love.
Step 7: Final Touches
Once the cooking time is up, remove the meat from the pot and allow it to cool momentarily. The pork should be so incredibly tender that it wiggles when touched. At this point, you can shred it effortlessly with your hands. Aim for a mix of chunks and shreds—you want that texture in every bite!
Tips
– Dry Brine Overnight: If possible, dry brine the pork overnight for deeper flavor.
– Choose Quality Lard: The quality of lard can significantly affect the dish; opt for artisanal or organic lard if you can find it.
– Control the Heat: Keep an eye on the heat to prevent burning. Adjust as needed during cooking.
– Experiment with Seasonings: Don’t hesitate to throw in any herbs or spices you love—each twist adds a personal touch.
– Make Ahead of Time: Carnitas taste even better the next day, so consider making a batch in advance for ease.
How to Store the Leftovers?
If you find yourself with any leftover carnitas (which is rare!), let them cool completely before transferring them to an airtight container. Keep them refrigerated for up to 3-4 days. To reheat, simply warm gently on the stove or in the microwave, and they’ll still be delightful.
Nutrition Information
Carnitas can deliver around 450 calories per serving, depending on the portion size. This dish provides ample protein due to the pork, and while it does have a higher fat content, it’s often from healthier, natural sources. Pair it with fresh veggies or whole-grain tortillas for a more balanced meal.
What are Some Recommended Side Dishes for Authentic Carnitas Recipe Lard?
1. Cilantro Lime Rice: Colorful and fragrant, this dish is a refreshing counterpart to the rich pork.
2. Black Bean Salad: Nutritious and hearty, with a mix of beans, corn, and diced tomatoes—perfect for scooping or topping tacos.
3. Grilled Corn on the Cob: The sweetness of grilled corn pairs delightfully with the salty meat. Just add butter and chili lime seasoning for an extra kick.
4. Guacamole: Creamy avocado goodness is a must for any taco night! Add lime juice, garlic, and diced jalapeños for zing.
5. Pico de Gallo: Fresh salsa made with tomatoes, onion, and cilantro adds a crunchy, zesty touch that complements the carnitas beautifully.
If the Items are Not Available in Your Pantry, What Are Some Substitute Options for the Ingredients?
1. Pork Shoulder: If you can’t find pork shoulder, pork loin works well, though it might be a tad leaner.
2. Lard: If lard is unavailable, vegetable oil can be used, but it won’t provide the same richness.
3. Mexican Oregano: Regular oregano can act as a substitute, but it will have a different flavor profile.
4. Evaporated Milk: Heavy cream can work in a pinch for a similar creamy texture.
5. Mexican Coca-Cola: If you can’t find it, root beer will give a comparable sweetness, just be mindful of the different flavor notes.
Conclusion
Making authentic carnitas with lard might take a bit of time, but the results are worth every minute. The combination of textures and the depth of flavor will transport you right to your favorite taqueria with each bite. Whether you’re enjoying it in a taco, a burrito, or on its own, this dish embodies that unbeatable comfort of home-cooked meals. So the next time you’re planning a gathering or just want to treat yourself, remember this recipe—it’s one you’ll want to keep close to your heart (and your kitchen!). Happy cooking!
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Authentic Carnitas Recipe Lard – Comfort Food Meals
Description
Let's dive into the flavorful world of carnitas. Known for its tender, melt-in-your-mouth quality, this traditional Mexican dish is made by slow-cooking pork in lard until it reaches that perfect, crispy texture. By the end of this recipe, you'll have a batch that's not only perfect for tacos but is also a wonderful filling for burritos, nachos, or even alongside a fresh salad. Welcome to the delicious journey of making authentic carnitas with lard, where taste and tradition collide beautifully.
Ingredients
Instructions
Step 1: Prepare the Pork
-
Start by cutting your pork shoulder into sizable chunks. I had a lovely 3.5 lb piece of pork and opted for about six even pieces. Generously sprinkle the pork with kosher salt, ensuring each piece is well-coated. Leave it to dry brine for about an hour. If you can swing it, refrigerating it overnight will yield even better flavor.
Step 2: Melt the Lard
-
In a large pot, bring your lard to a medium heat. Use a wooden spoon to gauge its readiness; bubbles should rise rapidly when it's hot enough. There’s no need to completely submerge the pork—just cover about 80% of the pieces in lard. For this quantity, one pound should do nicely.
Step 3: Sear the Pork
-
Carefully add your salted pork chunks to the pot. Leave them for around 20 minutes, making a point to flip each piece occasionally so they don't stick or scorch. If you see the edges darkening too quickly, lower the heat to medium-low. Aim for a temperature of around 250 degrees Fahrenheit. Don't fret over any lack of color at this point; perfection is on its way.
Step 4: Add Flavorings
-
After 20 minutes, flip the pieces and let them cook undisturbed for another 20 minutes. Once they’ve cooked sufficiently, reduce the heat and toss in your onion, garlic, black pepper, cumin, Mexican oregano, cloves, and bay leaves. Squeeze the juice of the orange over everything, tossing in the peels for good measure. Add the water along with the evaporated milk, stirring to combine.
Step 5: Slow Cook the Mixture
-
Cover the pot and cook everything slowly for 1.5 hours, keeping the temperature between 200-220 degrees Fahrenheit. This is where the magic happens—the low and slow method will break down the pork, making it tender and flavorful.
Step 6: Time for Some Coke
-
After the initial cooking time, it’s time for the sweet addition of Mexican Coca-Cola. Pour it into the pot and let the mixture simmer for an additional 20 minutes. This not only enhances the taste but also helps achieve that crispy exterior we all love.
Step 7: Final Touches
-
Once the cooking time is up, remove the meat from the pot and allow it to cool momentarily. The pork should be so incredibly tender that it wiggles when touched. At this point, you can shred it effortlessly with your hands. Aim for a mix of chunks and shreds—you want that texture in every bite!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
Note
- Dry Brine Overnight: If possible, dry brine the pork overnight for deeper flavor.
- Choose Quality Lard: The quality of lard can significantly affect the dish; opt for artisanal or organic lard if you can find it.
- Control the Heat: Keep an eye on the heat to prevent burning. Adjust as needed during cooking.
- Experiment with Seasonings: Don't hesitate to throw in any herbs or spices you love—each twist adds a personal touch.
- Make Ahead of Time: Carnitas taste even better the next day, so consider making a batch in advance for ease.
