Are you ready to embark on a culinary adventure that will transport your taste buds straight to the heart of Mexico? Then get ready to experience the rich, succulent, and unbelievably flavorful magic of traditional carnitas, cooked the authentic way – with lard! This isn't your average pulled pork; this is a dish steeped in history, bursting with juicy tenderness, and boasting a depth of flavor that only lard can provide. Forget the quick and easy versions; this recipe focuses on the slow, low, and truly delicious method that delivers authentic carnitas perfection. Prepare for a healthy dose of homemade cooking at its finest, creating a delicious dish that’s perfect for a quick dinner or a special occasion.
Ingredients:
- 3 lbs pork shoulder (also called Boston butt), cut into 2-inch chunks
- 1 cup lard (or a combination of lard and vegetable oil for a slightly lighter version)
- 1 large white onion, roughly chopped
- 6 cloves garlic, smashed
- 2 oranges, juiced
- 1 lime, juiced
- 1/4 cup apple cider vinegar
- 2 tablespoons dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper (or more, to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro, chopped (for garnish)
- Corn or flour tortillas (for serving)
Instructions:
Step 1: Marinate the Pork
In a large bowl, combine the pork chunks with the orange juice, lime juice, apple cider vinegar, oregano, cumin, cayenne pepper, salt, and pepper. Make sure the pork is evenly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. This marinating step is crucial for developing deep, rich flavors.
Step 2: Sear the Pork
Heat the lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the lard is shimmering, add the pork chunks in batches, ensuring not to overcrowd the pot. Sear the pork on all sides until nicely browned. This step helps to develop a beautiful crust and lock in the juices.
Step 3: Slow Cook to Perfection
Add the chopped onion and smashed garlic to the pot. Stir well to combine. Reduce the heat to low, cover the pot, and let the pork simmer gently for at least 3-4 hours, or until the pork is incredibly tender and easily shreds with a fork. Stir occasionally, ensuring the pork doesn't stick to the bottom of the pot. Add a little water if needed to prevent sticking.
Step 4: Shred and Serve
Once the pork is cooked through, remove it from the pot and let it rest for about 10-15 minutes. Using two forks, shred the pork into bite-sized pieces. Skim off any excess grease from the cooking liquid. You can then add the shredded pork back into the pot to coat it with the flavorful juices.
Serve your delicious carnitas in warm corn or flour tortillas, topped with fresh cilantro. Enjoy the rich, authentic flavor that only a traditional recipe using lard can deliver!
Cooking Tips for the Best Carnitas:
- Don't rush the process: The slow cooking is key to achieving incredibly tender and flavorful carnitas.
- Adjust the spice level: Feel free to adjust the amount of cayenne pepper to your preference.
- Use a good quality lard: The flavor of the lard will significantly impact the final taste of your carnitas.
Variations:
- Pineapple Carnitas: Add chunks of fresh pineapple to the pot during the last hour of cooking for a sweet and savory twist.
- Spicy Carnitas: Increase the amount of cayenne pepper or add a few chopped jalapeños for extra heat.
Nutritional Information (per serving, approximate):
- Calories: Around 350-400
- Protein: Around 30-40g
- Fat: Around 20-25g
- Carbohydrates: Around 10-15g
This Traditional Carnitas Recipe with Lard is a testament to the beauty of simple ingredients cooked with patience and love. It's a celebration of authentic Mexican cuisine, perfect for satisfying even the most discerning palates. Enjoy this easy recipes and healthy meals masterpiece!