What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 21 authentic pork carnitas recipe with lard that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
21 Authentic Pork Carnitas Recipe With Lard
Authentic Carnitas Recipe + Video
Pork Carnitas – Made in Lard
Carnitas ~ Mexican Braised Pork
Authentic Carnitas Recipe
Pork Carnitas (Mexican Slow Cooker Pulled Pork)
Carnitas Michoacanas
Manteca Fried Carnitas
Authentic Pork Carnitas – Mexican Slow Cooked Pulled Pork
Authentic Pork Carnitas
Delicious and Authentic Carnitas Recipe
Authentic Carnitas
Mexican Carnitas As Made By Claudette Zepeda Recipe by Tasty
Tacos de Carnitas
Authentic Mexican Carnitas Recipe
Crispy Instant Pot Pork Carnitas Recipe
Slow Cooker Pork Carnitas Tacos
Carnitas
How are carnitas traditionally made?
Traditionally, an authentic carnitas recipe is made by braising or simmering pork in lard or oil until tender. Where do carnitas come from? This is a dish of Mexican cuisine that originated in the state of Michoacán. Carnitas are made from pork shoulder (pork butt).
Why do you add milk to carnitas?
The milk acts as a tenderizer, a secret I learned while growing up watching dad make his carnitas which, by the way, were always exceptionally tender. The beer gives the pork another layer of flavor, while the cinnamon, which pairs so well with pork, adds warm, earthy tones.
How hot should lard be for carnitas?
What are carnitas Michoacanas?
Real carnitas Michoacanas is a pork dish. Yes, I have a really good wild turkey carnitas recipe, and turkey legs and thighs can absolutely be used in this recipe, as could chicken thighs or rabbits, but carnitas is a white meat preparation. That said, authentic carnitas is not just pork shoulder.
Can I reuse carnitas lard?
Yes, you can reuse Lard after frying, but be careful. Lard shouldn’t be heated above 360 degrees Fahrenheit or 185 degrees Celsius. Overheating will degrade Lard and cause it to become dangerous to consume.
What is the difference between pulled pork and carnitas?
Pulled Pork. Both carnitas and pulled pork are cooked slowly for several hours, and great to make in the slow cooker or instant pot. Unlike pulled pork, however, carnitas are finished by roasting the meat in the oven until browned and crisp.
What does sweetened condensed milk do to carnitas?
A fragrant blend of dried herbs, spices, and garlic flavors this slow-cooked pork, which gets a touch of balancing sweetness and acidity from fresh orange juice. A surprising ingredient here, sweetened condensed milk, helps the pork caramelize during cooking.
What toppings do you put on carnitas?
What Toppings Go on Carnitas Tacos?
- finely chopped raw white onion or red onion.
- thinly sliced jalapeno.
- shredded cabbage.
- chopped fresh cilantro.
- crumbled cotija or shredded jack cheese.
- lime wedges (Squeeze fresh lime juice right over the top of your tacos for that citrusy zing!)
- Mexican crema or sour cream.
- Guacamole.
What is a leaf lard?
“Leaf lard specifically comes from the soft, visceral fat from around the pig’s kidneys and loin. As such, it has a very delicate, super spreadable consistency at room temperature. This, along with its clean, un-porky flavor, is why leaf lard is considered the highest grade of lard.” -The Spruce Eats.
What temp should pork be for carnitas?
The USDA’s recommended minimum temperature for pork is 145°F (63°C), but the connective tissue needs to be heated to at least 160-170°F (71-77°C) to dissolve properly, and most smoked pork shoulders are pulled in the temperature range of 195-205°F (91-96°C).
Why are my carnitas tough?
If you don’t cook the connective tissue properly, it will be tough and rubbery. The connective tissue has to break down and literally melt away in the meat. This takes time.
Should I trim fat for carnitas?
Cut and trim the fat
Make sure to cut away most of the excess fat, leaving just a small amount for flavor. This will make it easier to remove the fat later when making the barbecue sauce.