Grammy's Kitchen · Carnitas · Carnitas (Mexican Pulled Pork)
One of 91 carnitas recipes we measured
from www.isabeleats.com
It ranks #1 of 91 for gravy quality among the carnitas recipes we compared. 632 cooks on www.isabeleats.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 91.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 7% |
| fat | 0% | 0% |
| aromatics | 1% | 9% |
| acid | 5% | 0% |
| salt | 1% | 0% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2041 g | 4-5 pounds pork shoulder, (cut into large 4-inch pieces) |
| 11 g | 1 tablespoon kosher salt |
| 9 g | 4 teaspoons ground cumin |
| 5 g | 2 teaspoons chili powder |
| 6 g | 2 teaspoons garlic powder |
| 2 g | 2 teaspoons dried oregano ((Mexican oregano preferred)) |
| 7 g | 2 teaspoons onion powder |
| 2 g | 1 teaspoon freshly ground black pepper |
| 62 g | 4 tablespoons orange juice ((about 1 large orange)) |
| 31 g | 2 tablespoons lime juice ((about 1 lime)) |
Method: 7 steps, published by www.isabeleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“HOLY COW! These are the best carnitas I’ve ever had! I’m Mexican American and I’ve all tried all different kinds of carnitas my whole life…some taste too orangey…others too fruity…others too spicy and you can’t taste the meat…others too dried out. I feel like ” — a cook, 5★
“My husband and I have tacos pretty much on a weekly basis, and we’re always looking to mix things up a bit and try a new recipe. I think it’s pretty safe to say this will become one of our regulars. YUM! I had a pork loin, so fairly lean – I added a little bit” — a cook, 5★