Carnitas Soft Tacos with Guacamole and Pico de Gallo

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is absolutely the best carnitas recipe ever! It is very easy and so incredibly delicious. The meat was tender, crispy, full of flavor from the lime, orange peel and garlic. It makes the house smell wonderful too. Everything here is spot on. There is NO reason to fear the lard, water combination since the water is put in while the lard is just warm. I used a 4 lb pork butt and wish I had doubled it. Seriously good stuff!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've carnitas a few times and they turned out good but I recently followed Emeril's recipe and it came out even better tasting. Every time I use Emeril's recipies, they all turn out better than others even cake recipies. Emeril, you are a true chef. Thank you for sharing your passion.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The citrus peel made the difference! Made enchiladas with the carnitas and they were out of this world!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have used this recipie without the lard, I cooked the pork in chicken broth and use the natural fat to fry the meat and the end, its very good.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Water and lard do not mix! Scary cooking situation for my DH and me! Next time I will not add the water and season more generously!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

YUMMY. I didn't realize that Carnitas were cooked in that much lard. But, I didnt question the reciepe and went with it. I marinated over night, it got good and crispy. Maybe 1 minute too long. But still yummy. thanks

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed the recipe exactly (including the 2 lbs of lard. The pork was tender and shredded nicely and it also crisped up nicely too. The times in the recipe were mostly accurate - 2 hrs to get the pork tender and about 20 minutes more to get the outside crispy. However, I was utterly disappointed at the total lack of flavor! It tasted like there was something missing, maybe I should've added more garlic or some onions, jalapenos, cumin or peppers. It definitely needed a flavor boost. While it was cooking, I could smell the citrus but I definitely couldn't taste it in the meat. It was just very bland.

So I'm still looking for a great flavorful carnitas recipe. I won't be making this recipe again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My mother-in-law is Mexican, so I got over my fear of lard 15 years ago. These carnitas ROCK. They're authentic, taste fabulous and are a guaranteed hit. Every time I serve them my guests rave. Little bit of salt, cilantro and a squeeze of lime - gets 'em every time! You go Emeril!

Anyone that's afraid of a little lard... should probably stop eating Big Macs and fries.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I boil the pork shoulder with orange juice, lemon juice, cut-up oranges & lemons
2 whole garlics, oregano, cumin, salt and pepper for 2 hour, drain the meat remove & place in the over covered for 1 hour 375 degree, remover cover and broil for 15 minutes..salt to taste & whooola the best carnitas without the lard...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is by far the best, I prefer marinating the pork in advance with a combination of lemon juice and salt.

Gracias Emeril!