Grammy's Kitchen · Carnitas · Pork Carnitas
One of 40 carnitas recipes we measured
from www.mexicoinmykitchen.com
It ranks #3 of 40 for tenderness among the carnitas recipes we compared. 99 cooks on www.mexicoinmykitchen.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 12% |
| fat | 6% | 1% |
| aromatics | 1% | 8% |
| salt | 2% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 lbs pork loin and pork butt, cut into large cubes, about 2-3 inches. |
| 51 g | 1/4 cup of Lard (vegetable oil is OK) |
| About 6 cups of water enough to cover the meat | |
| 18 g | 1 TBS Salt |
| 9 g | 3 cloves of garlic (optional) |
Method: 8 steps, published by www.mexicoinmykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe is amazingly simple, and no restaurant has been able to beat the results from the 3 times I've made this. I've made this once every couple of months and will continue to do so. There is one part of the cast iron pot version of the recipe that I'” — a cook, 5.0★
“Turned out great! I used the cast iron pot method and did about 6lbs of pork loin. Needed more like 30 min at the end to get the carnitas golden. I will cut the pork into smaller pieces next time as I didn't like breaking the chunks down while I was trying to ” — a cook, 5.0★