Ella Walter
Carnitas is a traditional Mexican dish that is typically made by frying pork in lard. While it is traditionally cooked in a heavy pan, some people also use a slow cooker or oven. The meat is usually cut into small pieces and seasoned with salt, and sometimes orange juice, milk, or other spices. When cooked slowly on low heat, the pork becomes tender and juicy, and the rendered lard gives it a crispy exterior. To achieve the desired texture, it is important to control the temperature and avoid overcrowding the pan to prevent steaming.
Characteristics of cooking carnitas on a frying pan
| Characteristics | Values |
|---|---|
| Type of pan | Heavy cast iron or non-stick skillet |
| Ingredients | Pork cuts with fat, lard, water, salt, orange juice, cinnamon, garlic, onions, bay leaves, pepper, cumin, oregano, milk |
| Preparation | Cut pork into small pieces, season, cover with water, simmer gently, fry until crispy and brown |
| Temperature | Medium-low heat, 350-375°F |
| Time | 4-6 hours, stir every hour |
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What You'll Learn
Cooking carnitas in the oven
Carnitas is a popular Mexican dish that is typically made by frying pork in lard. However, it is possible to cook carnitas in the oven, and doing so can result in perfectly seasoned, crispy shredded pork.
To cook carnitas in the oven, start by preheating your oven to 300-325 degrees Fahrenheit. Cut the pork shoulder into 3- to 4-inch chunks, trimming and discarding any excess fat. Transfer the pork chunks to a Dutch oven or an oven-safe pot. Combine the Carnitas seasoning mix, which typically includes chili powder, cumin, oregano, salt, and pepper, in a small bowl and sprinkle it over the pork. You can also add other ingredients like garlic, chopped onions, orange juice, and lime juice to the pot. Cover the pot and cook in the oven for about 2.5 to 3 hours, or until the meat is tender and easy to shred.
Once the meat is cooked, shred it using two forks and spread the shredded pork on a baking sheet. Return the baking sheet to the oven and broil for about 2 to 3 minutes until the edges are browned and crisped. Remove from the oven, toss the carnitas with a spatula, and spread them out again. Place the baking sheet back in the oven for an additional 2 to 3 minutes, or until the carnitas are crisped to your liking.
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Stovetop carnitas
Carnitas is a Mexican dish of slow-cooked pork filled with familiar taco spices, cinnamon, and citrus. It is perfect for tacos, nachos, salads, burritos, and more.
You can make stovetop carnitas using a heavy pan that can snugly hold the meat. Add two tablespoons of oil and saute onions until golden and translucent. Add garlic and saute for another minute. Then, add the meat, cinnamon, and orange juice. Bring to a boil, stirring occasionally. Turn the heat to low and cook, stirring once every hour or so, trying to keep the meat as flat and packed down as much as possible. When the meat is done, remove the cinnamon stick and discard it. To make tacos, crisp up the meat in a dry cast-iron or non-stick skillet, then serve in warm tortillas with onions, cilantro, lime, and salsa.
You can also try a different recipe that involves boiling the pork before frying it. Cut the pork into large chunks and place them in a large pot or Dutch oven. Sprinkle chili powder, cumin, fine sea salt, dried oregano, black pepper, and cinnamon over the meat. Top with minced garlic and chopped onion and pour in orange juice, lime juice, and two cups of water. Cover the pot and bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low and let it simmer gently for one and a half to two hours or until the pork becomes tender and easy to shred.
Carnitas can be made with a fattier cut of pork such as shoulder, or a leaner cut such as pork loin. Fattier cuts take longer to cook, while leaner cuts cook faster but are more prone to drying out.
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Crispy carnitas
Yes, you can cook carnitas on a frying pan. Carnitas is a traditional Mexican dish that is typically made with pork, lard, and salt. The pork is cooked slowly, and then fried until crispy. Here is a step-by-step guide to making crispy carnitas on a frying pan:
Ingredients:
- Pork shoulder or pork butt
- Lard
- Salt
- Water
- Onion
- Garlic
- Cinnamon (optional)
- Orange juice (optional)
Method:
- Cut the pork into cubes or slices about 3/4 to 1 inch thick.
- Place the pork in a heavy frying pan with a small amount of water and lard. You can also use the rendered pork fat instead of lard.
- Cook the pork on low heat for several hours until it is tender. Stir or turn the meat occasionally to ensure even cooking.
- Once the pork is tender, remove it from the pan and shred it using two forks or your hands.
- Heat some lard in a separate frying pan over medium heat.
- Add the shredded pork to the pan and fry until crispy. You can also add some of the rendered pork fat to the pan for extra flavour.
- Stir or toss the meat occasionally to ensure even browning and crisping.
- Remove the crispy carnitas from the pan and serve immediately.
Tips:
- You can also add other ingredients like onion, garlic, cinnamon, and orange juice to the pork while it is cooking for extra flavour.
- If you want to make the carnitas ahead of time, you can store the shredded pork in an airtight container in the fridge for a few days before frying it.
- Make sure to cook the pork slowly to ensure it becomes tender. Higher heat can make the meat chewy.
Enjoy your homemade crispy carnitas!
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Carnitas without lard
Carnitas is a traditional Mexican dish that typically involves deep frying pork in lard. However, it is possible to make carnitas without lard by using alternative cooking methods and ingredients. Here is a guide on how to do it:
Choosing the Right Cut of Pork
Select a cut of pork with some fat for flavour and moisture. Good options include pork shoulder, ribs, loin chops, or shank. If using a leaner cut like centre loin, be aware that it needs to be cooked slowly to retain moisture.
Preparing the Pork
Trim large chunks of fat from the pork shoulder, but leave some fat on for flavour. Cut the pork into large chunks, about half the size of your fist or 3/4 to 1-inch widths.
Stovetop Method
In a heavy pan that snugly holds the meat, add oil and sauté onions until golden and translucent. Add garlic and sauté for another minute. Then, add the meat, cinnamon, and orange juice. Bring to a boil, stirring occasionally. Turn the heat to low and cook, stirring once every hour. When the meat is done, remove the cinnamon stick.
To crisp up the meat, use a dry cast iron or non-stick skillet to fry the carnitas until they are golden brown. This step will give your carnitas a crispy exterior while keeping the interior tender.
Slow Cooker Method
Place the cut-up pork in a slow cooker with a small amount of water and cook on low heat. You can also add other ingredients like onions, garlic, cinnamon, and orange juice for flavour. Stir the meat every hour or so. After 4 to 6 hours of cooking, remove the meat from the slow cooker and use the rendered fat to pan-fry the carnitas until crispy.
Oven Method
Coat the pork pieces in salt, lime juice, or other seasonings. Place the pork in a small vessel, like a Dutch oven, that barely fits the meat. Cook in the oven at a low temperature (250-275°F) for a couple of hours. Alternatively, you can use a deep fryer filled with oil instead of lard to achieve a similar effect.
Tips for Crispy Carnitas
To ensure your carnitas have a crispy texture, it is crucial to cook the meat slowly and at a low temperature. Overcrowding the pan can cause the meat to steam instead of fry, so arrange the pieces in a single layer. Additionally, allow any excess water to boil off before frying, as this will help the meat brown and crisp up.
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Carnitas with Coca-Cola
Carnitas is a traditional Mexican dish that is typically made by frying pork in lard. However, some recipes call for braising the meat in Coca-Cola before frying it, which gives the dish a unique flavour and texture. This recipe is known as Coca-Cola Carnitas.
To make Coca-Cola Carnitas, start by placing the pork in a Dutch oven and seasoning it with salt and pepper. Then, pour in a cup of Mexican Coca-Cola, followed by orange juice, milk, and lime juice. Stir in chipotle chile powder, cinnamon, allspice, garlic, and a bay leaf. Bring the mixture to a boil, then reduce the heat and simmer for several hours, stirring occasionally.
The sugar in the Coca-Cola helps to caramelize the meat, giving it a crispy exterior, while the spices add a warm, smoky flavour. After the meat is tender, remove it from the liquid and shred it. You can then fry the shredded pork in a dry cast-iron skillet to crisp it up.
Serve your Coca-Cola Carnitas with warm tortillas, onions, cilantro, lime, salsa, guacamole, and sour cream for an authentic Mexican feast. You can also use the carnitas as a topping for nachos or queso.
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Frequently asked questions
Yes, you can cook carnitas on a frying pan.
The ingredients you need to cook carnitas on a frying pan include pork cuts with some fat (e.g. shoulder, ribs, loin chops, shank), water, salt, and lard. Some recipes also include onion, garlic, cinnamon, bay leaves, and orange juice.
First, saute the onions in a heavy pan with 2 tbsp of oil until golden and translucent. Then, add garlic and saute for another minute. Next, add the meat, cinnamon, and orange juice, and bring to a boil. Turn the heat to low and cook, stirring once every hour or so. When the meat is done, remove the cinnamon stick and discard. Finally, crisp up the meat in a dry cast iron or non-stick skillet before serving.
To get a crispy exterior on your carnitas, cook the meat first and then use the rendered lard to crisp and brown the exterior. You can also broil the carnitas to achieve crispy edges.
The cooking time for carnitas on a frying pan depends on the amount of meat and the desired level of doneness. Typically, carnitas are cooked on low heat for several hours, with stirring every hour or so.
