Grammy's Kitchen · Carnitas · Pork Carnitas
One of 91 carnitas recipes we measured
from www.mexicoinmykitchen.com
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 91.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 7% |
| fat | 6% | 0% |
| aromatics | 1% | 9% |
| salt | 2% | 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.
| 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.
“As a pork lover 90% of the time I am disappointed whenever I order a carnitas meal. Most often when I find a place that makes decent carnitas, I find myself going back expecting the the same quality as I ordered the last time I ate there, and to my surprise I ” — a cook, 5★
“First of all, I love all of your recipes! I was so excited to try this one but they came out... well, unbelievably dry. After quickly bringing to a boil on medium-high, I brought the pork down to a low simmer and watched the meat carefully. After about 15-20 m” — a cook