Homemade Pork Carnitas

One of the greatest and tastiest foods I discovered soon after moving to Mexico has to be Carnitas. The first time I encountered them at a large family gathering, I had no idea what they were. They were presented on a large serving platter in rather large pieces along side large piles of tacos dorados (fried tacos) and chicharrones (fried pork skins). When I asked Hubby what kind of meat they were he simply responded, "Carnitas."

"Honey, I can see that it's meat, but I want to know what kind of meat?" Turns out Hubby wasn't just being cute calling the meat the Spanish word for "little meats", Carnitas was the actual name of the fried pork meat.

Traditionally Carnitas are fried in manteca (lard) in a large copper cazo (pot) over a wood burning fire. The meat is fried to a golden crisp on the outside, but inside it's tender and juicy. The taste is out-of-the-this-world delicious. Carnitas are so good that I've come up with an easier (and healthier) version so we can enjoy them at home.

I use vegetable or canola oil to "fry" my carnitas, but if you're looking for that authentic Mexican Carnitas flavor, you can use lard. The choice is entirely up to you. These finger-lickin' good Carnitas are delicious on their own, or you can use them as a filling for tacos, tostadas, burritos, and/or enchiladas.

Easy Carnitas 

Ingredients:

• 2 pounds lomo de cerdo (pork shoulder or butt roast), cut in large pieces 
• 1/2 medium onion
• 1 clove garlic
• Cilantro (optional) 
• 2 tablespoons lard, shortening or vegetable oil
• 1/4 teaspoon ground cumin
• 1 orange, cut in half 
• 1 cup pork or chicken broth 

Directions:
Place the pork, onion, garlic and cilantro in a medium stockpot. Fill the stockpot with enough water to cover the pork (about 6 cups); season with salt and pepper. Cover the stockpot and bring the meat to a boil over high heat. Reduce to heat to medium-low and let simmer for about 90 minutes or until the meat is tender. Remove from heat.

In a large skillet heat the 2 tablespoons of lard or vegetable oil over medium-high heat. Remove the cooked pork with a slotted spoon and fry in the oil, stirring occasionally and breaking up the meat slightly with the back of a wooden spoon, until light golden brown. Squeeze the juice of the orange over the carnitas; season with ground cumin, salt, and pepper. Reduce heat to low and pour in 1 cup of the broth the meat was cooked in. Let simmer for 5 to 10 minutes.

Serve with Frijoles Adobados, Mexican Rice, Ensalada de Nopales and plenty of warm corn tortillas.  Enjoy!

*Timesaving tip: Use leftover pork roast instead of having to wait 2 hours for the meat to cook!