Grammy's Kitchen · Carnitas · Delicious Carnitas
One of 40 carnitas recipes we measured
It ranks #1 of 40 for tenderness among the carnitas recipes we compared. 39 cooks on www.mexicanplease.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| liquid | 232% | 12% |
| fat | 3% | 1% |
| aromatics | 24% | 8% |
| salt | 15% | 0% |
| vegetables and beans | 40% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1021 g | 2-2.5 lbs. pork shoulder |
| 1 orange | |
| 1 lime | |
| 75 g | 1/2 onion |
| 15 g | 1 jalapeno |
| 12 g | 4 cloves garlic |
| 2 g | 2 teaspoons Mexican oregano |
| 2 g | 1 teaspoon cumin |
| 6 g | 1 teaspoon salt |
| freshly cracked black pepper (approx. 1/2 teaspoon) | |
| 34 g | 2-3 tablespoon oil |
| 405 g | 4-5 tomatillos |
| 75 g | 1/2 onion |
| 3 g | 1 garlic clove |
| 30 g | 2 serrano peppers (or jalapenos) |
| 11 g | 10-12 sprigs cilantro |
| salt to taste | |
| 12-16 corn tortillas | |
| 80 g | 1/2 cup finely chopped onion |
| freshly chopped cilantro | |
| 3-4 limes | |
| cheese | |
| 144 g | 1/2 cup sea or kosher salt |
| 2366 g | 2-3 quarts water |
Method: 10 steps, published by www.mexicanplease.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this last weekend and brined the pork for a few hours - I had the time!! It was worth it. It was delicious and had some left over to stuff a zucchini from the garden with carnitas, onions, chilis, and tomatoes. Yes, topped with queso. So good. I ca” — a cook, 5.0★
“I have made this numerous times and it's a hit! Can't go wrong with this recipe and I don't change a thing. I NEVER post so this says something about this recipe. Well...all your recipes! My kids are on board with your website too.” — a cook, 5.0★