Carnitas

 

This is not a recipe for authentic Carnitas, found in Mexico. This is an easy, crock pot version. What makes this recipe stand out, is frying the pork in the reclaimed lard. You get a slight crisp, on the pork; yet it is soft and tender. 

Carnitas are a family favorite. Several family members request Puffy Tostadas, with Carnitas, when we have get-togethers. Fry bread, topped with Refried Beans, Carnitas, Pico De Gallo, Avocado, and a splash of lime juice!

I have found a few ways, to enjoy carnitas. My personal favorite, is a Baked Sweet Potato, topped with Carnitas, Pico De Gallo, and Orange Vinaigrette.

It's hard to resist my newest creation, Carnitas Salad Bowl. A bed of spinach, topped with roasted vegetables, Carnitas, and Orange Vinaigrette. 

Before you start this recipe, consider making a big batch of the Dry Rub, then storing in a mason jar. It's hard to pinpoint exactly how much rub you will need. I tend to use a lot of it. 

CARNITAS

 

MEAT:

3 Pounds pork cushion roast, cut into large chunks

 

DRY RUB: (Divided)

2 Tablespoons chili powder

2 Tablespoons paprika

2 Teaspoons granulated garlic

2 Teaspoons onion powder

2 Teaspoons cumin

2 Teaspoons salt

2 Teaspoons pepper

 

BRAISING LIQUID:

1/2 Cup lemon lime soda

2 Oranges, quartered

2 Limes, halved

 

FRYING:

Rendered lard, from cooked pork

 

Directions:

Place pork, in a crock pot. Coat, liberally, with dry rub; reserving 1/2 of the rub, to season when frying the carnitas. Refrigerate for several hours, or overnight. Add braising ingredients; squeezing oranges and limes, before placing into the crock pot. Cook until meat is fork tender. Transfer to a large bowl, to cool. Separate fat from meat, and return the fat to the crock pot, so you can melt down the lard. Refrigerate the meat, overnight. When the fat has melted down. Strain the liquids. Refrigerate overnight. 

 

To reclaim the lard, from the braising liquid: Once the liquid has cooled, the fat will rise to the top. Spoon the fat (lard), into a small bowl. Use this to fry the carnitas. 

 

To fry: Once the pork has cooled; chop into 1/2" pieces. Heat a large frying pan, or griddle, to medium high heat. Coat with lard. Fry carnitas, in small batches, not crowding the pan. Sprinkle with dry rub. Fry until lightly crisp.

 

Serving suggestions:

Carnitas Tostada

Carnitas Puffy Tostada

Carnitas Burrito

Carnitas Baked Sweet Potato

Carnitas Salad Bowl