Carnitas. Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa.

Traditional carnitas are cooked in lard, pulled from the oil, chopped, and served directly in tacos and such. This versatile dish is one of our most requested at Salsa Brava. They're easy-to-make pork crisps that are very popular in Mexico. You can have Carnitas using 12 ingredients and 9 steps. Here is how you cook it.

Ingredients of Carnitas

Prepare 3 of Lbs. Pork Shoulder.
Prepare 1 of Onion Quartered (Use 2 Quarters).
It's 1 of Orange Quartered.
You need 4 Cloves of Garlic Halved.
Prepare 1 of Cinnamon Stick, Broken Into 3-4 Pieces.
You need 2 of Bay Leaves.
You need 1 Tbs. of Salt.
Prepare 1/4 Cup of Of Vegetable Oil.
Prepare of Optional Rub Seasonings.
You need 1 Tbsp of Dried Oregano.
Prepare 2-3 tsp of Ground Cumin.
You need 1 tsp of Black Pepper.

The secret to this recipe is the quick frying. Be sure the meat is well drained before it's placed in oil, though, or it will splatter and pop. —Patricia Collins, Imbler, Oregon Carnitas, literally meaning "little meats", is a dish of Mexican cuisine that originated in the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three to four hours, and the result is very tender and juicy meat, which is then typically served with chopped coriander leaves (cilantro), diced onion, salsa, guacamole.

Carnitas step by step

Adjust oven rack to center position. Preheat oven to 275° F..
Quarter Onion.
Season Pork with the 1Tbs. of Salt, and cut into 2" Chunks. Place Pork into a 9x13 Casserole Dish. The Pork should fill dish with no spaces..
Quarter Orange and squeeze juice over Pork. Nestle Orange pieces into casserole. Add 2 Onions Quarters, 4 Cloves halved Garlic, Bay Leaves, and Cinnamon Sticks pieces. Nestle all evenly in one layer..
Pour Vegetable Oil all over surface. Cover with foil and Cook until fork tender, about 3 1/2 Hours..
Set a fine mesh strainer over 1 quart measuring bowl. Use tongs to remove Orange Peel, Onion, Garlic, Cinnamon Sticks, and Bay Leaves. Transfer Pork into strainer along with liquid. Let drain for 10 minutes..
Transfer Pork back into casserole dish. You should have about 1/2 Cup of liquid and 1/2 Cup fat. Using a flat spoon, skim fat and add it back to pork. Shred Pork into large chunks. Season to taste with more salt if needed..
To serve, place casserole dish with Pork under a high broiler and broil until brown and crisp on surface. About 6 minutes. Remove Pork, stir to expose new bits to heat. Broil again for 6 more minutes. Tent with foil to keep warm before serving..
Enjoy..

Carnitas (the word translates as "little meats") are wonderful morsels of boiled/fried pork that are crispy on the outside and chewy-tender on the inside. In Mexico, they are traditionally cooked outside in huge copper or stainless steel pots over an open fire, but this smaller version is easy to make at home on a regular stove, making it much more practical for the everyday home cook. Whether you're throwing a fiesta-style party or amping up taco night, you can't go wrong with Pork Carnitas!. Succulent, mouth-watering, Tacos de Carnitas features full-flavored, bite-sized pieces of tender pork with gorgeous crispy edges, packed into a warm tortilla. Top your tacos with a squeeze of fresh lime juice and your favorite taco toppings for an authentic taste of Mexico at home!