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 14 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Carnitas

It's 1 of pork shoulder without the bone.
Prepare 26 oz of pork lard or vegetable if you can't find the pork one.
Prepare 4 of pork ears.
Prepare 1/2 cup of light beer your choice.
You need 1/2 cup of evaporated milk about (6oz).
You need 2 of oranges cut in half.
You need 1 stick of cinnamon.
It's 4 of Bay leaves.
It's 4 clove of garlic.
It's 1 pinch of Oregano.
It's 1 pinch of thyme.
Prepare 1 tbsp of salt.
You need 1/4 piece of of onion.
You need 1 cup of water.

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

cut the shoulder into medium size squares.
with the stove off,in a deep pot add the lard and cup of water, the lard has to be cold so it doesn't jump on you, then turn on the stove and let this boil..
the water is to prevent the lard from frying the meat. Once is boiling add the pork, squeeze in the juice of the oranges and leave the peels in the pot, keep the tempeture on medium..
Let this cook for 30 min you don't have to cover the pot. stir once in a while to prevent the meat from sticking on the bottom.
add the ears and move the meat around to make sure everything fits in the pot and let it boil for 30 min..
add onion, garlic, cinnamon, Bay leaves, Oregano, milk, beer and salt. and let it cook for 1 hour..
by now the meat should be ready. take all the meat out and only the meat not the juice on a colander to drain extra juice..
Now if you let the juice seat until is cold you can scoop the lard from the top and reuse it or just discard this is up to you I will use..
Chop the meat and now you can eat it on tacos or serve in a plate with a side of rice and refried beans..
To top the tacos you need to chop onion, cilantro, add some lime and salsa..

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!