Recipe
Carnitas
Traditional Mexican carnitas deep-fried in lard until the pork butt is tender with a golden crust. An Easter Sunday family tradition cooked outdoors in a caso (large copper pot), with an indoor Dutch oven adaptation for year-round cooking.
Prep
20 min
Cook
1 hr
Total
1 hr 20 min
Yield
6-8 tacos per pound of raw pork
Difficulty
Intermediate
Internal Temp
180°F
Even though it isn't BBQ, I figured I could share this with you all since it's delicious and it does, after all, involve one of my favorite cuts of meat: the pork butt. My family has a tradition of cooking carnitas outdoors on Easter Sunday and feasting on tacos and downing a couple of cold ones. It's a day when I'm not the one responsible for the Q, which gives me some time to just kick back and enjoy the party.
Carnitas are traditionally cooked inside of a caso (a large copper pot) and deep-fried in lard until the meat is tender and a tasty crust develops. Pork butts aren't the only things that go in the lard… Brother X also likes to drop in a rack or two of spare ribs. Deep-fried ribs, as if ribs weren't fatty enough. We chop up the carnitas and wrap them in a tortilla, sprinkle some cilantro and onions, and add a dollop of homemade salsa. It's a great way to spend a Sunday afternoon.
Here's an indoor version of the recipe:
What You Need
Ingredients
- 1 pork butt
- 2 pounds of lard (or oil)
- 2 lemons
- Salt
- Fresh salsa, tortillas, diced onions and cilantro (optional, for serving)
Step by Step
Instructions
- 1
Trim & Cube
Trim excess fat from the pork butt and cube into 3- to 4-inch pieces.
- 2
Heat the Lard
Heat the lard in a large Dutch oven (big enough to fit the lard and pork with room to spare) to 375°F, or right before it starts to smoke.
From the Pit
Never use water to put out an oil fire. The water splatters the burning oil and spreads it faster. Smother the flames with a tight-fitting lid, and keep one nearby whenever you work with hot oil.
- 3
Add Soda & Meat
Add the soda, then start adding the meat piece by piece. If the lard cools too much, wait for it to reheat before adding more. Don't overfill the pot; cook in two batches if needed.
- 4
Stir & Cook
Stir the lard and pork every few minutes so nothing sticks to the sides and everything cooks evenly.
- 5
Check Doneness
The meat is done when it's a nice brown color and reaches 180°F internal. Pull a piece out to check if you're unsure.
- 6
Drain
Remove the meat and let it drain in a metal colander over a sheet pan.
- 7
Chop & Season
Chop the meat with a cleaver, add salt, and squeeze fresh lemon juice over it.
- 8
Serve
Serve on a plate with your favorite sides and a stack of tortillas, or build tacos with diced onion, cilantro, and your favorite salsa.
From the Pit
- Traditional method uses a caso (large copper pot) outdoors with lard
- The soda helps tenderize the meat and adds subtle sweetness
- SAFETY: Never use water to put out an oil fire. Smother with a tight-fitting lid or baking soda
Equipment
- A Caso
Nutrition
Per serving
Calories
230 calories
Protein
21 g
Fat
15 g
Carbs
1 g
Sodium
430 mg
Common Questions
Frequently Asked Questions
- What cut is best for carnitas?
- Pork butt (pork shoulder). Its fat and connective tissue turn meltingly tender when fried low in lard.
- Do I have to use lard?
- Traditionally yes. Lard gives carnitas their flavor and crust. Neutral oil works in a pinch, but it’s not the same.
- How do I know when carnitas are done?
- When the pork is deep golden brown and reaches about 180 degrees F internal. Pull a piece to check, then chop, salt, and hit it with fresh lemon or lime.
Tagged carnitas · pork butt · deep fried · mexican · tacos · easter · lard · traditional · pork shoulder · fried carnitas · taco recipe