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There’s something magical about biting into the rich, juicy, and tender goodness of carnitas de puerco. Whether tucked into a warm tortilla, layered with fresh toppings or served on its own, this classic Mexican dish is a testament to the beauty of slow cooking and bold seasoning. If you’ve been wondering about “cómo hacer carnitas de puerco” or searching for the ultimate “receta de carnitas de puerco”, you’ve come to the right place. This step-by-step guide will walk you through everything—the ingredients, tips, and tricks—to make authentic carnitas a la Mexicana straight from your kitchen.
Introduction
Author Notes
Imagine hosting a taco night, and the show’s star is a slow-cooked, melt-in-your-mouth pork dish that your guests can’t get enough of. Carnitas de Puerco is a celebration of traditional Mexican flavours. The good news? You don’t need to be a professional chef or have fancy equipment to make this happen—it’s all about getting the technique and ingredients just right.
I first made carnitas while preparing for a family gathering. The warm scent of garlic, citrus, and oregano wafted through the house, creating a suspenseful anticipation. By the time everyone took their first bite, it was clear—we had a winner. And now, I’m here to help you achieve that same magic.
Key Takeaways
- This recipe results in tender, flavorful carnitas perfect for tacos, burritos, or tortas.
- You’ll learn how carnitas de puerco is traditionally prepared with a modern twist for ease.
- Bonus tips include variations and serving suggestions for a complete Mexican feast.
Carnitas de Puerco Recipe Details
Ingredients with Amounts
Here’s what you’ll need to make around 8 servings of carnitas de puerco:
- 1.5kg pork shoulder (or pork butt), cut into large chunks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 3 cloves garlic, minced
- 1 medium onion, quartered
- 1 orange, cut into wedges
- 2 bay leaves
- 2 cups water
- 2 tablespoons lard or vegetable oil
- Optional toppings: diced onion, cilantro, lime wedges, and salsa
Preparation Steps
Cooking carnitas de puerco may sound intimidating, but with this simple step-by-step guide, you’ll make it like a pro.
Step 1: Season the Pork
- Generously rub the pork chunks with salt, pepper, cumin, smoked paprika, and oregano.
- Rub the spices thoroughly into the meat to enhance its flavor to the fullest.
Step 2: Prep the Pot
- Heat lard or oil in a large, heavy-bottomed pot or Dutch oven.
- Add the seasoned pork and sear on all sides until golden brown (this will help lock in the flavours).
Step 3: Simmer to Perfection
- Add garlic, onion, orange wedges, bay leaves, and water to the Pot. Bring to a boil, then reduce the Heat to a gentle simmer. Cover and cook for about 2.5–3 hours until the pork is fork-tender.
Step 4: Crisp it Up
- Preheat your oven to 200°C (400°F).
- Transfer the tender pork to a baking sheet, shred the meat lightly, and drizzle with some of the remaining cooking juices. Roast for 15–20 minutes until crispy and golden.
Step 5: Serve and Enjoy
- Pair the carnitas with freshly warmed tortillas and customize them with your favorite toppings.
Preparation & Cooking Times, Servings, and Yield
| Prep Time: 15 mins | Cook Time: 3 hours 20 mins | Total Time: 3 hours 35 mins |
| Servings: 8 |
Cooking Tips
Cook’s Note
Marinate the flavour the night before cooking for a deeper flavour using dry spices, garlic, and a splash of fresh lime juice. It allows the flavours to infuse beautifully into the meat.
Variations/Substitutions
- Substitute Pork Shoulder with pork belly for a richer, fattier finish.
- Add Heat by including sliced jalapeños or chipotle pepper in the cooking liquid.
- Make It Leaner by trimming excess fat before cooking or opting for pork loin.
Equipment Needed
- A large Dutch oven or heavy-bottomed Pot
- Baking sheet
- Meat tongs
- A carving fork
Nutrition & Serving
Nutrition Facts (Per Serving)
| 350 | 20g | 5g | 30g |
| Calories | Fat | Carbs | Protein |
| 1g | |||
| Fiber |
Serving Suggestions
- Serve with freshly made corn tortillas, a squeeze of lime, and a dash of salsa verde.
- Pair with sides like Mexican rice, refried beans, or a vibrant chilli-lime salad for a complete meal.
- Carnitas also work wonderfully in burritos, enchiladas, or even as pizza toppings!
Final Thoughts
Personal Touch
Now that you know cómo hacer carnitas de Puerco, you’re all set to bring a bit of Mexico to your dining table. A deep sense of pride comes from mastering a dish steeped in tradition. Don’t stop experimenting or making this recipe your own—that’s the beauty of cooking!
Conclusion
Whether for your next family gathering, taco night, or just a special weeknight dinner, carnitas a la Mexicana is a guaranteed crowd-pleaser. This recipe promises bold flavours and a melt-in-your-mouth texture that will leave everyone asking for seconds.
With this easy carnitas de puerco recipe, you’ll quickly whip up a fiesta. Remember to have fun and savour the process, and most importantly, enjoy every bite of these delicious carnitas with your loved ones. ¡Buen provecho! – Feel free to get creative by trying out various spices and ingredients to put your own twist on the recipe.
- If you’re short on time, use a pressure cooker for faster results.
- Try using different types of citrus fruits like lime or grapefruit for added depth of flavour.
- Don’t be afraid to get creative with serving suggestions – they
FAQ
Can this recipe be made using a slow cooker?
Yes, you can! Follow steps 1-3, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 4-5 hours. For step 4, shred the meat and broil in the oven.
How long will leftovers last?
Keep any remaining carnitas fresh by storing them in an airtight container in the refrigerator, where they’ll last for about three days. Warm the carnitas before serving by reheating them in a pan or microwave until fully heated.
Can I cook carnitas in a slow cooker instead of a Dutch oven?
Absolutely! Follow the same steps for seasoning and searing, then transfer to your slow cooker. Set the slow cooker to low and cook for 6–8 hours, or choose the high setting for 4–6 hours of cooking.
Can carnitas be frozen?
Yes! Store leftover carnitas in an airtight container and freeze for up to 3 months. Reheat on a skillet for the best texture.
What’s the secret to crispy carnitas?
After simmering, roasting the shredded meat briefly in the oven ensures those desirable crispy edges. Don’t skip this step!
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