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. Whether you're throwing a fiesta-style party or amping up taco night, you can't go wrong with Pork Carnitas!. You can have Carnitas using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Carnitas

Prepare 1 of whole Boston Pork Butt or Picnic Roast; bone-in or out.
You need of Cooking Liquid.
It's 1 of small can of evaporated milk.
You need 1 of whole orange.
You need 2 of whole lemons.
Prepare 2 of whole limes.
It's 1 of medium/large yellow onion- cut large chunks.
It's 1 of green bell pepper- seeded & cut large chunks.
It's 8 clove of garlic sliced thin.
It's 2 of cinnamon stick.
You need 2-3 of bay leaves.
It's of Rub.
Prepare 1 TBS of each dried basil, oregano, cumin, chilli powder.
Prepare 1 TBS of each salt, black pepper, garlic powder.

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! They're easy-to-make pork crisps that are very popular in Mexico. The secret to this recipe is the quick frying.

Carnitas instructions

Pull meat out of fridge 30-60 minutes prior to cooking to warm it to room temp. Can be done while prepping all other ingredients. Not required. Have slow cooker all set up and the insert not in the cooker. I use a crockpot bag alot for easier cleanup..
Mix together all the in ingredients for the rub and have on a large plate or baking sheet. Set aside..
Now for the cooking liquid. Juice your lemons, limes and orange. Put peels in the crockpot with the onion, peppers, garlic, cinnamon and bay leaves..
After removing pork from package and drying with paper towel cover entire chunk of pork with with the rub..
I a large skillet heated to medium-high heat brown your pork on all sides..
Now put the pork in the crockpot. You can deglaze the skillet and put all that good stuff in the crockpot also. Add the evaporated milk and fruit juices to crockpot as well..
Now put the lid on on put it in the cooker. Cook on low heat 6-8 hours or high for 3-4 hours..
After cooking, take meat out of crockpot in a large baking dish. Shred the pork using 2 forks or tongs. Then strain your cooking juice and save for crisping the shredded pork, reheating or even use it for your next Carnitas batch-but be sure to freeze it!.

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 (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. Every tortilla dreams of being stuffed with Carnitas. The best of the best of Mexican food, seasoned pork is slow cooked until tender before gently teasing apart with forks and pan frying to golden, crispy perfection. This Carnitas Recipe method by Diana Kennedy, requiring only pork, water, and salt, is the simplest and most delicious carnitas recipe I've ever had.