Marianne Martinez
Carnitas, which translates to little meats in English, is a Mexican dish of small pieces of pork that are crispy on the outside and tender on the inside. While carnitas can be cooked in a slow cooker, on a stovetop, or in an oven, deep frying is the best way to get that authentic texture and taste. Here is a step-by-step guide to cooking carnitas in a deep fryer.
Characteristics of cooking carnitas in a deep fryer
| Characteristics | Values |
|---|---|
| Meat | Pork shoulder, butt, or belly |
| Meat preparation | Cut into chunks, rubbed with salt, and refrigerated overnight |
| Seasoning | Garlic cloves, orange, onion, bay leaves, Mexican oregano, cinnamon stick, kosher salt, taco seasoning, piloncillo (or brown sugar) |
| Cooking vessel | Large, heavy pot, preferably copper |
| Cooking fat | Lard, equal in weight to the amount of pork |
| Cooking temperature | High heat (350°F) to melt lard, then medium heat (adjust to medium-low if pork turns brown too quickly) |
| Cooking time | 90 minutes to 2 and a half hours, stirring occasionally |
| Final step | Add milk to develop a golden-brown color and crispy crust, then shred the pork |
| Serving suggestions | Warm tortillas, salsa, onions, cilantro, lime, or toppings of choice |
| Storage | Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months |
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What You'll Learn
Cut pork into chunks and rub with salt
To make carnitas, you'll want to start with a cut of pork that has a good amount of fat. Pork shoulder is a popular choice, but you can also use pork butt or pork belly.
Once you've selected your cut of pork, you'll want to cut it into chunks. The size of the chunks can vary, but generally, you'll want them to be between 3/4 to 1 1/2 inches in width. If you're planning on shredding your pork before serving, you can go with slightly larger chunks, but if you prefer smaller morsels or bite-sized pieces, you'll want to cut the pork accordingly.
After cutting your pork into chunks, it's time to rub the salt. You can use kosher salt or sea salt, and you'll want to use enough to generously coat the surface of the meat. The salt will help to season the meat and bring out its natural flavours. It is also important to rub salt onto the meat to help keep spattering fat to a minimum when frying. Be sure to get the sides and corners of the meat, using your fingers to rub and press the salt into the pork. Once the pork is rubbed with salt, you can place it in an airtight container and refrigerate it overnight. This step will help the salt penetrate the meat and enhance its flavour.
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Prepare the seasoning bundle
To prepare the seasoning bundle, you will need cheesecloth and kitchen twine. Cut a large piece of cheesecloth, and place your desired seasonings in the middle. For an authentic Mexican flavour, use garlic cloves, orange, onion, bay leaves, Mexican oregano, a cinnamon stick, and kosher salt. Wrap the seasonings in the cheesecloth and secure the bundle with kitchen twine.
You can also add piloncillo (or brown sugar) to the pot with the seasoning bundle, but this is not bundled with the other seasonings.
The cinnamon stick adds a traditional taqueria flavour, and the Mexican oregano is a key herb in hierbas de olor, or Mexico's bouquet garni.
If you don't have cheesecloth, you can use foil to create small parcels of the seasonings.
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Deep fry the pork
To deep-fry the pork, you will need a large, heavy pot to safely hold the hot lard while frying. You will also need cheesecloth and kitchen twine to bundle and secure the seasonings. A slotted spoon or spider strainer is necessary for removing the pork from the hot lard.
First, heat the lard in a large, heavy pot over high heat until it melts. The melting temperature depends on the purity of the lard, but it occurs at a fairly low temperature, around 106°F (41°C). You will need about a pound of lard for every pound of pork.
Once the lard has melted, add the seasoning bundle, piloncillo (or brown sugar), and pork chunks to the pot. Bring the mixture to a boil, then lower the heat to medium and cook for about 90 minutes, stirring often. Do not exceed 370°F, which is the smoking point of lard.
After 90 minutes, the pork should be a golden brown colour. At this point, turn the heat to low and carefully add the milk. The lactose and proteins in the milk will help develop a rich, golden-brown colour and add a subtle sweetness to the carnitas. The milk solids will also contribute to a crispy, flavourful crust on the pork, while the enzymes and mild acidity in the milk will help tenderize the meat.
When the meat is done, remove the cinnamon stick and any remaining pieces of garlic or onion. Use tongs to break up the meat into smaller chunks and sprinkle with salt as you fry, to season the carnitas and help keep spattering fat to a minimum. The meat is ready when the edges of the chunks are browned and crispy.
You can serve the carnitas as-is, in larger chunks, or chop into smaller pieces or shred to use as a filling for tacos, burritos, or other Mexican dishes.
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Shred and serve
Once your carnitas is cooked, transfer the pork to a paper-towel-lined plate. Allow the meat to cool slightly, then shred it with your hands or two forks.
You can serve your carnitas in a variety of ways. The traditional way is to pile the meat into warm tortillas and top with salsa. You can also add your choice of toppings, such as onions, cilantro, and lime. If you want to serve your carnitas as-is, you can do so in larger chunks.
You can also use your shredded carnitas as a filling for tacos, burritos, sopes, or flautas. For tacos, crisp up the shredded meat in a dry cast-iron or non-stick skillet before serving.
Leftover carnitas can be stored in an airtight container in the fridge for up to four days. It is best to store the tacos disassembled, with each ingredient stored separately. You can also freeze the cooked pork in a freezer-safe bag or container for up to three months. To reheat, thaw overnight in the fridge, then heat in a skillet over medium heat with a splash of water to keep it juicy.
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Store leftovers
Carnitas is a versatile dish, and the best part is that it makes loads of leftovers, which can be used in many great leftover recipes. If you won't be able to use up all the leftover carnitas within 4 days of cooking, you can freeze it. To freeze carnitas, freeze in batches of 1-2 cups, depending on how much you will need at one time for future recipes. You can also freeze the cooked pork in a freezer-safe bag or container for up to 3 months.
Leftover carnitas can be used as an empanada filling. You can also add a little bit of cheese to make it creamy and warm. Another option is to make a low-carb Cuban casserole, which is an easy variation of the classic Cuban sandwich. It is made with leftover shredded pork, ham, Swiss cheese, pickles, and a creamy cheesy Dijon mustard sauce. Carnitas Nachos are another option—with crunchy corn tortilla chips, crispy-edged pulled pork, and plenty of melted cheese.
You can also make Mexican Lasagna with carnitas, which makes large portions, ensuring you'll have leftovers and don't have to cook again the next day. If you have tacos de carnitas, it is best to store the tacos disassembled, with each ingredient stored separately. To store carnitas, let it cool down after it cooks, then place it in a plastic or glass storage container with a lid. Reheat it in a microwave or in a skillet or saucepan. If you want it to crisp up, you can reheat it in the oven, toaster oven, or air fryer.
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Frequently asked questions
A:
First, cut the pork into 3-inch chunks and rub with salt. Put the meat in an airtight container and refrigerate overnight. Then, heat the lard in a large, heavy pot over high heat until it melts. Add the seasoning bundle, piloncillo, and pork to the pot. Bring to a boil, then lower to medium heat and cook for 90 minutes while stirring.
A:
Pork butt or shoulder is ideal for carnitas.
A:
You should deep fry carnitas at around 350°F, then lower the temperature to medium heat (adjust to medium-low if the pork turns brown too quickly). Do not exceed 370°F, which is the smoking point of lard.
A:
You can use a variety of seasonings for carnitas, including garlic cloves, orange, onion, bay leaves, Mexican oregano, cinnamon stick, kosher salt, and piloncillo (or brown sugar).
A:
Deep fry carnitas for around 90 minutes, or until the edges of the meat are browned and crispy.
