Make homemade carnitas with a short list of ingredients and no special equipment.
The juicy Mexican pulled pork has perfectly crisp edges, ideal for turning into tacos.
Simply Recipes / Susy Villasuso
Carnitas are originally from Michoacan, Mexico.
Simply Recipes / Susy Villasuso
Pork shoulder or butt is cut into smaller bite-sized pieces, hence the charming name: little meats.
Carnitas are usually served withwarm corn tortillasto make one of the most iconic and classic tacos in Mexico.
You get the succulent taste of pure porksalty, crispy, and perfect in every way.
Simply Recipes / Susy Villasuso
When using this method, the liquid is typically discarded and the pork is then crisped in the oven.
This not only adds flavor but also helps to keep your carnitas moist while they are in the oven.
Add atomatilloor arbol chile salsa for extra oomph.
Simply Recipes / Susy Villasuso
Alternatively, you’re able to keep carnitas in the freezer for up to a month.
Before serving, move the frozen carnitas from the freezer to the fridge and let defrost completely overnight.
Taco Time!
Simply Recipes / Susy Villasuso
Cut the meat into roughly 1-inch cubes.
Peel and slice one of the onions in half, then slice into half moons.
Scatter the slices of onion on the meat and drizzle the olive oil on top.
Simply Recipes / Susy Villasuso
Pour in the orange juice and beer.
Add a bay leaf and 1 cup of the chopped cilantro.
Stir the ingredients together and cover the dish tightly with a few layers of foil.
Simply Recipes / Susy Villasuso
Place the baking dish in the oven and cook until the pork is fork-tender, 2 1/2 hours.
Remove the baking dish from the oven and remove the foil.
Use 2 forks to lightly shred the carnitas.
Simply Recipes / Susy Villasuso
You should still have small chunks of pork that are characteristic of carnitas.
Turn the oven temperature up to 400F/200F.
Once preheated, place the uncovered baking dish back into the oven.
Simply Recipes / Susy Villasuso
While the carnitas finish cooking, finely dice the remaining onion and cilantro and place them in separate bowls.
Cut the limes into wedges and add to another small bowl.
Warm up the corn tortillas in a hot pan for a couple of minutes on each side.
Simply Recipes / Susy Villasuso
Place them into a tortillero or bread basket or wrap them in a tea towel to keep them warm.
Once the pork is ready, transfer it to a platter.
Let your family or guests prepare their own tacos using the carnitas, tortillas, and toppings.
Simply Recipes / Susy Villasuso
Store leftovers in an airtight container in the fridge for up to 3 days.
