Grammy's Kitchen · Carnitas · Homemade Carnitas
One of 91 carnitas recipes we measured
It ranks #1 of 91 for gravy quality among the carnitas recipes we compared. 101 cooks on www.thespruceeats.com rate it 4.3★.
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 | 0% | 9% |
| salt | 0% | 0% |
| collagen idx | 0.0 | 0.8 |
| marbling idx | 0.0 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 26 g | 2 tablespoons lard (or vegetable oil) for frying |
| 1361 g | 3 pounds boneless pork ( shoulder or butt , in one piece) |
| 960 g | 1 quart broth (pork, beef, or chicken; enough to cover meat) |
| 15 g | 5 cloves of garlic, peeled |
| 1 g | 1 dried bay leaf |
| 150 g | 1 medium white onion, peeled and quartered |
| 738 g | 3 cups orange juice |
Method: 7 steps, published by www.thespruceeats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe sucks!!! It was so burnt by the end, my wife and I couldn’t eat it!! Followed the recipe and was so burned up even after watching it to make sure it was done by the end!!! I’ve had carnitas and this should be a shame at an attempt of what a carnita” — a cook
“I've made this a number of times and it's easy, authentic and super tasty. If I am making this for a couple of meals, I skip the last step of frying the small chunks of meat until I am actually going to serve them. Keeps the meat from drying out.” — a cook