Traditional Carnitas

Brenda Villagomez
Brenda Villagomez
Have you ever wondered why carnitas are traditionally cooked in a copper pot? Copper is an excellent heat conductor and provides even cooking of the food. The technique of cooking carnitas dates back to the colonial era, and it is thanks to the large amount of fat that the cooking achieves an incredible flavor and unique tenderness. Prepare traditional carnitas with the step-by-step guide of this recipe and be amazed by its flavor!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 500 grams lard 500 grams lard
  • 500 grams pork, meat with fat, cut into large pieces
  • 500 grams pork ribs, with fat, cut into large pieces
  • 1 1/2 cups orange juice 1 1/2 cups orange juice
  • 1 cup evaporated milk 1 cup evaporated milk
  • 1/2 oranges, in slices 1/2 oranges, in slices
  • 1/4 cups herb bundle, bay leaf, marjoram, and thyme
  • 3 pieces allspice berry 3 pieces allspice berry
  • coarse salt coarse salt
  • 1/4 onions, for the sauce 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce 1 clove garlic, for the sauce
  • 3 Habanero chiles, without veins or seeds, for the sauce 3 Habanero chiles, without veins or seeds, for the sauce
  • 2 avocados, for the sauce 2 avocados, for the sauce
  • 1/4 cups lime juice, for the sauce 1/4 cups lime juice, for the sauce
  • 1/4 cups cilantro, for the sauce 1/4 cups cilantro, for the sauce
  • salt , for the sauce
  • pepper, for the sauce
  • corn tortillas
  • 1/2 cups onion, for serving
  • 1/2 cups cilantro, for serving
  • lime
Preparation
20 mins
1h
Low
  • In a clay pot or copper pot, heat the lard over medium-low heat until it melts. Add the pieces of meat one by one, making sure to distribute them well in the space.
  • Pour the orange juice and evaporated milk over the meat, and using a spoon, gradually mix in the liquids.
  • Add the orange slices, herbs, allspice, and salt to taste. Cook over medium-low heat for 60 minutes, or until the meat becomes tender. Remove from heat and set aside.
  • For the sauce, blend the onion, garlic, habanero, avocado, lime juice, cilantro, salt, and pepper until fully combined. Set aside until needed.
  • On a cutting board, cut the carnitas into small pieces. Assemble your taco in a warm corn tortilla, add chopped onion and cilantro, guacamole to taste, and serve with lime.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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