3 Videos | Photo: Carnitas Recipe
Directions
It does not get any better than slow-roasted carnitas. This recipe differs slightly from what may be served in Old Mexico. Traditional carnitas are cooked in lard, pulled from the oil, chopped, and served directly in tacos and such. This versatile dish is one of our most requested at Salsa Brava. It can be served in tacos, burritos, omelets, or just about anything else you can imagine. We use free-range pork-no hormones, no antibiotics. Our choice for cut of meat is the pork butt. (Not to be confused with the actual pig's butt.) The pork butt is actually a shoulder cut, and it can be purchased with bone-in or out. The bone found in the butt is the clavicle, and any butcher can remove it, if preferred.
Ingredients
- 4 tablespoons seasoned salt
- 4 pounds pork butt, cut into 2-inch cubes, some but not all of the fat removed
- 1 cup water
- 1 teaspoon liquid smoke
- 1 medium onion, quartered
- 5 large garlic cloves
- Warm tortillas, for serving
Sprinkle the pork with the seasoned salt.
Preheat the oven to 350 degrees F.
Put a roasting grate at the bottom of a roasting pan and pour 1 cup of water into the bottom of the pan along with the liquid smoke. Arrange the pork on the grate and top with the onion and garlic. Cover the pan with a lid or aluminum foil.
Bake for 2 hours, then remove the cover and bake until the pork is fork tender, about 1 more hour.
When cooked through, transfer the pork to a large bowl. Shred the meat and stir in the pan juices. Serve with warm tortillas or use when making tacos, tamales, etc.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By craftygoodness
on February 16, 2013
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Very tasty! Followed the recipe the first time, except i didnt have liquid smoke so used worchestershire : . This time I'm using salt, pepper, garlic and onions. I've never had the carnitas this recipe is based on but these were delish. I didn't use the cooking sauce, but used some fresh broth, in the final mixture just like others said. Pork butt is so fatty so that helped to degrease the meal a little. But boy that fat makes it tasty...
By edwards5
on October 23, 2012
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I gave this 4 stars only because you MUST view the video AND apply the info to your recipe when serving. I roasted my pork for 5 hrs, covered the entire time. Did not use liquid smoke, as they do at the restaurant. Came out super tender. I let it cool, shredded it, then heated it on a griddle w/the seasonings, per the video. WOW. It was really delicious.
By Fedak
Cincinnati
on September 04, 2012
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Loved it! It was my first time making carnitas. It turned out to be amazing. I cant wait to make it again.
I didn't use any garlic and also added chicken stock, bay leaves, and orange juice and peels.
I had a 4.5 lbs bone out pork shoulder that I cooked whole for 3.5 hours @ 325F. It turned out super juicy and tender.
I was hoping 4.5 lbs would feed 9 people but it seemed like we didn't have enough. I underestimated how much fat was on the shoulder. I guess that's why its so tasty! :
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