Grammy's Kitchen · Carnitas · Easy Carnitas
One of 91 carnitas recipes we measured
It ranks #1 of 91 for gravy quality among the carnitas recipes we compared. 12 cooks on www.simplyrecipes.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 | 53% | 7% |
| fat | 0% | 0% |
| aromatics | 0% | 9% |
| salt | 0% | 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.
| 1814 g | 4 pounds boned pork shoulder, cut into large cubes (remove any large chunks of excess fat, but do not remove all the fat or you'll have dry, unflavorful carnitas) |
| 960 g | 1 quart beef broth |
| 2 cups chunky tomato salsa either prepared or homemade | |
| Kosher salt | |
| 2 cups fresh tomato salsa (pico de gallo) | |
| 500 g | 16-24 corn tortillas |
Method: 4 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Last Wednesday I made the carnitas again, doubling the recipe to feed a larger crowd and ensuring leftovers. This morning we have just made and devoured "carnitas hash" using your ham and potato hash recipe. We fried eggs and served them on top of the hash. OM” — a cook
“After making this delicious recipe I didn't want to discard the flavorful broth. When tasting it, it reminded me of an excellent Pho stock, so I made it into a Pho type soup by heating with some of the shredded left over pork and vegetables (sliced carrot, bab” — a cook