Carnitas Caseras (Home-Cooked Carnitas)

Name: Carnitas Caseras (Home-Cooked Carnitas)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6-8 serving(s)
Ingredients: 4 tablespoons lard; 3 lbs pork (cut into 2-inch cubes, a combination of country style pork ribs and boneless stewing pork works well); 1/2 medium white onion, roughly sliced; 4 fresh marjoram, sprigs or 1/4 teaspoon dried marjoram; 4 fresh thyme sprigs or 1/4 teaspoon dried thyme; 3 california bay leaves, broken up; 10 peppercorns, crushed; 1 orange, cut into eighths; 1 cup milk; sea salt

Submitted by Stephanie Y.

"What do I serve my mom and dad after a hard day of working in my yard? Burritos made with these Carnitas. It's the best way I can think of to say "thank you." From Diana Kennedy's "The Art of Mexican Cooking" although not exactly traditional, this recipe was first published in Gastronomia Mexiquense, a collection of recipes from the state of Mexico."

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Ready In:: 55mins
Ingredients:: 10
Serves:: 6-8

ingredients

4 tablespoons lard
3 lbs pork (cut into 2-inch cubes, a combination of country style pork ribs and boneless stewing pork works well)
¹⁄₂ medium white onion, roughly sliced
4 fresh marjoram, sprigs or 1/4 teaspoon dried marjoram
4 fresh thyme sprigs or 1/4 teaspoon dried thyme
3 california bay leaves, broken up
10 peppercorns, crushed
1 orange, cut into eighths
1 cup milk
sea salt

directions

Heat the lard in a heavy pan, add the meat, and fry, stirring and turning it over from time to time, until lightly golden-about 8 minutes.
Add the onion and stir well. Cook for 8 minutes longer or until the meat is well browned (remove onion only if it has burned).
Add the remaining ingredients, cover the pan, and cook over low heat until the meat is just tender, not falling apart- about 20 minutes, depending on the quality of the meat. There should be plenty of pan juices. Remove the lid, increase the heat, and fry, stirring and scraping the bottom of the pan, until the juices have been absorbed- about 10 minutes. Drain off the extra fat and serve with salsa fresca, guacamole, and tortillas.
These carnitas may be prepared ahead up to thee point of the final frying, but they should be kept covered so that the meat does not dry out.

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Reviews

This has been one of my favorite recipes for a long time. I used to make it a long time ago when I found it in a recipe book from Diana Kennedy and was always a hit with my family. I'm so happy I found the recipe here and ready to make it again. Thank you.

Ruby H.
This was excellent!! I had an 8 lb roast so just doubled the ingredients I thought it was odd having milk in it but I went ahead and put it in but I also put a pint of homemade chicken broth in it. I did`nt think that 20 min. would be long enough to simmer it and have it come out tender so I simmered it about 3 hrs.I browned it first but after it simmered I browned it again in a skillet adding some of the broth now and then and some more salt as I tasted it. Otherwise all of the other ingredients were perfect! Thanks so much for posting such a great recipe!

RECIPE ADDICT

RECIPE SUBMITTED BY

Stephanie Y.

Fremont, CA

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