Deep-Frying Carnitas: A Quick, Crispy, And Delicious Treat

Carnitas, meaning little meats in Spanish, is a Mexican dish of tender, juicy, and crispy-edged pieces of pork. While carnitas is traditionally cooked outside in huge copper or stainless steel pots over an open fire, it can be made at home using a deep fryer. To make carnitas in a deep fryer, you'll need pork shoulder or butt, lard or vegetable oil, seasonings like garlic, bay leaves, orange, onion, and salt, and a deep fryer or a large, heavy pot. The key to getting tender and crispy carnitas is to cook the pork slowly in fat, either by confit in the oven or by boiling in lard on the stovetop, before broiling or frying to crisp up.

Choosing the right cut of pork

The cut of pork you choose for your carnitas is important. Carnitas are traditionally made with pork shoulder, also known as pork butt. This cut of meat has the perfect ratio of fat to collagen, which results in juicy, tender, crispy-edged pieces of pork when cooked correctly.

When selecting your pork shoulder, look for a fatty cut with a good amount of marbling. This will ensure that your carnitas are moist and flavourful. You can opt for either boneless or bone-in pork shoulder, depending on your preference. If you choose bone-in, you will need to cut it into smaller chunks before cooking.

Some people also choose to use pork butt, which is actually the same cut as the pork shoulder. This cut tends to have a bit less fat, which can be preferable for those who want a slightly leaner option.

For the best results, it is recommended to cut the pork into 1.5- to 2-inch cubes before cooking. This will ensure even cooking and make it easier to shred the meat when it is done.

In terms of quantity, a good rule of thumb is to allow for about 1/4 to 1/3 pound of pork per serving, depending on your guests' appetites and the other dishes you are serving.

By choosing the right cut of pork and preparing it correctly, you'll be well on your way to making delicious carnitas in your deep fryer!

Preparing the meat

Firstly, select the right cut of meat. Boneless pork shoulder, also known as pork butt, is the traditional choice for carnitas. Cut the pork into chunks, typically ranging from 1.5-inch to 3-inch pieces. This step ensures faster and more even cooking.

Next, prepare a dry brine by rubbing kosher salt over all the pork pieces. Place the seasoned meat in a sealed container and refrigerate it overnight, or for at least 12 hours. This process helps the salt penetrate deep into the meat, locking in moisture and enhancing flavour.

Before cooking, remove the meat from the refrigerator and let it rest at room temperature. Bringing the meat to room temperature ensures more even cooking and prevents it from seizing when added to the hot oil or lard.

Now, prepare your seasonings. You can bundle your seasonings in cheesecloth or a coffee filter to make them easier to manage. Typical seasonings include garlic cloves, orange, onion, bay leaves, Mexican oregano, and a cinnamon stick. You can also add black peppercorns and sweetened condensed milk to enhance the flavour.

Once your meat and seasonings are ready, it's time to fire up your deep fryer! Heat enough lard or vegetable oil to completely cover the meat in your fryer. Aim for a temperature of around 350°F (185°C). You can also use a large, heavy stockpot on the stovetop if you don't have access to a deep fryer.

Carefully add the meat chunks and seasoning bundle to the hot oil. Be cautious, as the oil may splatter. Bring the oil back up to temperature and cook, stirring occasionally, for about 90 minutes to 2 hours. The pork should turn a golden brown colour and become tender.

Finally, add the milk. This step is crucial, as milk is a tenderizer that helps break down the toughness of the pork, making it juicy and flavourful. Stir the milk into the hot oil, and simmer for an additional 20-30 minutes.

Your carnitas meat is now ready to be shredded and served! Enjoy it as a filling for tacos, burritos, or simply on its own with your favourite sides.

Cooking methods

The traditional way to make carnitas is to braise or simmer pork in lard or oil until tender. This can be done in a large copper pot over an open fire or on a stovetop. The key to achieving the desired crispy and tender texture is to cook the pork slowly at a low temperature. Here are the steps to make carnitas in a deep fryer:

Preparation

Dry brine the meat overnight by rubbing kosher salt over all the pork pieces and refrigerating in a sealed container. This allows the salt to penetrate the meat and lock in moisture. Before cooking, let the meat rest on the counter to bring it to room temperature, which helps it cook more evenly.

Cooking the Pork

Heat the lard or vegetable oil in a deep fryer to a temperature of around 350°F. You can also use a large, heavy stock pot on the stovetop for this step. Cut the pork shoulder into chunks and add them to the hot oil or lard. You can also include a seasoning bundle of garlic, orange, onion, bay leaves, Mexican oregano, and a cinnamon stick. Cook the pork for 90 minutes to two hours, stirring occasionally, until it is tender and can be pulled apart with a fork.

Browning the Pork

Once the pork is tender, remove the seasoning bundle and any remaining garlic or onion. Turn up the heat to help evaporate excess liquid. When the liquid is gone and only meat and fat are left, use tongs to break up the meat into smaller chunks. Fry these chunks for 20-30 minutes, adding more lard or oil if needed, until they are browned and crispy. You can also place the meat in an ovenproof dish and brown it in the oven at 450°F for 20-30 minutes, without the need to stir.

Serving

Carnitas can be served as-is in larger chunks or chopped into smaller pieces to use as a filling for tacos, burritos, or other Mexican dishes. They can be accompanied by salsa, white onions, cilantro, and lime wedges.

Adding flavour

The key to flavourful carnitas is in the seasoning. The meat is traditionally cooked in lard, but you can also use vegetable oil. The seasonings are added to the fat and cooked with the pork.

A typical seasoning bundle includes garlic, orange, onion, bay leaves, oregano and cinnamon. Some recipes also add milk, which acts as a tenderiser and helps to break down the meat proteins. The milk is added after the initial cooking stage and simmered for 20-30 minutes.

Another way to add flavour is to brine the meat overnight. Rub kosher salt over the pork and leave it in a sealed container in the refrigerator for at least 12 hours. This allows the salt to penetrate the meat and lock in moisture.

You can also add flavour by marinating the meat. One recipe suggests smearing the pork with a mixture of lime juice and salt, and leaving it to marinate for several hours.

When it comes to serving, carnitas are often accompanied by fresh salsa, or used as a filling for tacos, tortillas, burritos and more.

Serving suggestions

Carnitas, which translates to "little meats" in English, are a Mexican dish that can be served in a variety of ways. Here are some serving suggestions:

Tacos

The most popular way to serve carnitas is in tacos. You can use either corn or flour tortillas. For toppings, chopped white onion, cilantro, and lime wedges are classic choices. You can also add salsa, such as Fresh Tomato Salsa, Roasted Pineapple Salsa, or a blend of avocado and tomatillos (Taco-Shop Guacamole). If you're making tacos, you'll need 24 to 32 warm corn tortillas for 4 pounds of meat.

Burritos

Carnitas can also be used as a filling for burritos. You can add the same toppings as you would for tacos, such as onion, cilantro, and lime, as well as salsa.

Tortas, Sopes, or Flautas

Carnitas can also be served as a filling for tortas, sopes, or flautas. These are all types of Mexican dishes that typically include meat, vegetables, and sauces.

Rice and Beans

You can also serve carnitas with rice and beans on the side. This is a classic way to enjoy the dish, allowing the flavour of the meat to shine.

Salads

Carnitas can add a punch of protein to a salad. Try a Mexican-inspired salad with ingredients like lettuce, tomato, avocado, black beans, and a tangy vinaigrette dressing.

Sides and Leftovers

If you have any leftover carnitas, you can use them to make a variety of dishes. For example, you can make Cuban sandwiches or Carnitas Enchiladas. You can also serve carnitas with refried beans, tomato slices, or roasted tomato salsa.

Frequently asked questions