These carnitas recipe “little meats” need very little time to prep, and only six ingredients. So make a batch or two and satisfy your cravings for a hearty and delicious Mexican meal.
2Lbs.pork loin and pork butt in large cubes about 2-3 inches.
¼cupof Lardvegetable oil is OK
About 6 cups of water enough to cover the meat
1TBSSalt
3clovesof garlicoptional
Instructions
Method #1: Cast Iron Pot
Place the pork, lard, water, garlic, and salt in a large Dutch oven or cast iron pot.
Cook the pork covered on medium heat for about 40 minutes, bringing everything to a boil.
After the meat is cooked, remove the lid of the cast iron pot, remove most of the cooked liquid, and reduce the heat to medium-high.
At this point, the meat will start frying in its fat for about 15 minutes.
Carefully brown the meat at medium-low heat, frequently stirring until the pork is crispy and browned evenly.
Method #2: Oven Bag
Place the pork, lard, water, and salt in an oven bag.
Cook the pork in a preheated oven at 350 degrees for 2 hours. I place this package on a baking sheet or glass baking ware.
Take the bag out of the oven to drain most of the juices released by the meat, close it, and place it back in the oven for another hour or so until the meat is golden brown.
Notes
If your carnitas are not golden and crispy after the estimated cooking time, add another 20 minutes in your oven and turn the temperature to 400 degrees.
Another option is to use your broiler for about 4-5 minutes until the carnitas are golden and crispy. Just make sure to pay attention and do not over-broil your carnitas.