Grammy's Kitchen · Carnitas · Manteca Fried Carnitas
One of 91 carnitas recipes we measured
from www.allrecipes.com
It ranks #1 of 91 for gravy quality among the carnitas recipes we compared. 4 cooks on www.allrecipes.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 | 14% | 9% |
| 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.
| 1 gallon lard for frying (manteca) | |
| 2268 g | 5 pounds boneless pork shoulder, cut into 1 1/2-inch cubes |
| 6 g | 6 bay leaves |
| 23 g | 2 tablespoons kosher salt |
| 4 g | 1.5 teaspoons coarse ground black pepper |
| 300 g | 2 large onions, quartered |
| 9 g | 3 whole garlic cloves |
| 1 large orange, halved |
Method: 2 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I make authentic carnitas by frying the chunked pork with salt in a large cast iron skillet. I add lard as needed and have never needed more than 1/2 cup. When it's all cooked I pour in green or red salsa and sizzle it up for a minute or two. Done! No need for” — a cook, 2★
“This is very very tasty, EVERYONE loves this. I've been looking a long time for a recipe that is like what I find in the better restaurants, this is it! AS GOOD AND BETTER! Thank you so much for sharing!!” — a cook, 5★