Can I make pork carnitas without lard?

Lard is traditional and creates the signature texture and flavor. Substitutes like coconut oil or olive oil will work but won't replicate the authentic result.

How long does pork carnitas take to cook?

Low and slow in the oven typically takes 4-5 hours at 325°F until the pork shreds easily with a fork.

What's the difference between carnitas and pulled pork?

Carnitas are cooked in fat (traditionally lard) and have crispy edges; pulled pork is typically barbecued with sauce and has a smoky flavor.

Can I make carnitas ahead of time?

Yes, carnitas keep well refrigerated for up to 5 days and reheat beautifully. Store in an airtight container with some of the cooking fat.

Should I remove the orange before cooking?

Cut the orange in half and add it whole to the pot for flavor; remove and discard after cooking.

Pork Carnitas (Slow-Cooked in Lard)

Name: Pork Carnitas (Slow-Cooked in Lard)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 6 lbs pork butt; 1 lb lard (manteca); 3 tbsp salt; 2 tbsp coarse black pepper; 2 tbsp ground cumin; 1/2 cup water; 1 (12 oz) can cola; 1 (12 oz) can evaporated milk; 1 orange; 1 tbsp dried Mexican oregano; 1 tsp dried thyme; 2 bay leaves; 2 heads of garlic; 1/4 large onion; Corn tortillas, for serving; Guacamole, for serving; White onion, finely diced, for serving; Cilantro, chopped, for serving; Green salsa, for serving; Lime wedges, for serving; Salt, for topping

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Pork Carnitas (Slow-Cooked in Lard) | CookOS

Ingredients

6 lbs pork butt
1 lb lard (manteca)
3 tbsp salt
2 tbsp coarse black pepper
2 tbsp ground cumin
1/2 cup water
1 (12 oz) can cola
1 (12 oz) can evaporated milk
1 orange
1 tbsp dried Mexican oregano
1 tsp dried thyme
2 bay leaves
2 heads of garlic
1/4 large onion
Corn tortillas, for servingoptional
Guacamole, for servingoptional
White onion, finely diced, for servingoptional
Cilantro, chopped, for servingoptional
Green salsa, for servingoptional
Lime wedges, for servingoptional
Salt, for toppingoptional

21 Ingredients

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Instructions

1
Start with a 6 lb pork butt. Trim off the thick fat cap, but leave some fat on the meat to keep it moist. Pat the pork dry with paper towels.
2
Cut the pork butt into large chunks, about 3-4 inches wide. Don't cut them too small, as they will shrink and can dry out during cooking.
3
In a large, heavy-bottomed pot or Dutch oven, melt 1 lb of lard (manteca) over medium-high heat.
4
Once the lard is melted and hot, test it by dipping a corner of a pork chunk in. If it sizzles, it's ready. Carefully add the pork chunks to the pot in a single layer. You may need to do this in batches.
5
Season the pork in the pot with half of the salt, black pepper, and cumin. Let the pork brown on all sides, turning occasionally.
6
Once the first batch of pork is well-browned, remove it from the pot and set it aside in a bowl.
7
Add the remaining pork to the pot and season with the rest of the salt, pepper, and cumin. Brown on all sides.
8
Return the first batch of browned pork to the pot. Add the water, can of cola, and can of evaporated milk.
9
Squeeze the juice of one whole orange into the pot, then add the orange peels. Add the Mexican oregano, thyme, bay leaves, two heads of garlic (cut in half), and the piece of onion.
10
Stir everything to combine and push the aromatics down into the liquid. Bring to a simmer, then cover the pot, reduce the heat to low, and let it cook for 2 hours.
11
After 2 hours, the pork should be incredibly tender and falling apart. Remove the cooked carnitas from the pot and place them on a baking sheet.
12
To prepare the tortillas, dip each one into the flavorful fat left in the pot.
13
Heat the dipped tortillas on a griddle or comal until warm and lightly toasted on both sides.
14
Shred the carnitas and serve on the warm corn tortillas.
15
Top the tacos with guacamole, diced white onion, chopped cilantro, green salsa, and a squeeze of fresh lime juice. Add a final sprinkle of salt if desired.