Grammy's Kitchen · Carnitas · Carnitas Recipe (Slow Cooked Mexican Pulled
One of 91 carnitas recipes we measured
from www.chilipeppermadness.com
11 cooks on www.chilipeppermadness.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 91.
| this recipe | typical | |
|---|---|---|
| liquid | 23% | 7% |
| fat | 16% | 0% |
| aromatics | 5% | 9% |
| acid | 8% | 0% |
| salt | 0% | 0% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 256 g | 1-1/4 cup pork lard (or use vegetable oil) |
| 1588 g | 3-1/2 pound pork shoulder (cut into chunks) |
| 75 g | 1/2 onion |
| 244 g | 1 cup whole milk |
| 118 g | 1/2 cup water |
| 123 g | 1/2 cup orange juice (or more as desired) |
| 1 g | 1 bay leaf |
| 15 g | 1/4 cup chopped Mexican oregano |
| Zest of 1 orange | |
| Salt and pepper to taste | |
| Corn or flour tortillas | |
| Salsa + Fixings ((I'm using chopped onion, serranos, cilantro, lime, avocado, queso fresco, salsa verde, red chili flakes)) |
Method: 6 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“First let me just say your recipes are amazing and never disappoint! So much flavor without being complicated. I'm planning on making your carnitas recipe. Would it be ok to sear the meat a day ahead and then priced with the rest of the steps the next day?” — a cook, 5★
“ChiliPepperMadnessDude, you have never led me astray! This recipe was out of this world tender, but not stringy. It was just perfect. I didn’t have lard, but a jar of bacon grease worked awesome. Thanks for another great meal!” — a cook, 5★