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733,341 views While these carnitas might not be considered authentic, they surely still deliver on that delicious carnitas promise.
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INGREDIENTS
DIRECTIONS
INGREDIENTS
for the Carnitas
3 - 4 lb pork shoulder, cut into 2 3 inch pieces
As needed kosher salt
2 lb lard
1 naval orange
½ yellow onion, halved
12 oz coca cola, preferably Mexican
4 garlic cloves, peeled
3 bay leaves
1 tbsp dried oregano
1 tsp cumin seeds, toasted
5 oz evaporated milk
for the Carnitas Tacos
Corn tortillas, warm
Carnitas
White onion, chopped
Cilantro leaves
Limes, quartered
for the Carnitas Taquitos
As needed neutral oil
(6 inch) Corn tortillas
Carnitas
Crema
Cotija
Limes
Cilantro leaves
Optional: bed of iceberg lettuce
for the Carnitas Nachos.
Tortilla chips
Shredded cheese of choice (monterey jack, cheddar, ect.)
Jalapenos, sliced
Red onion, diced
Pico de gallo
Carnitas
Crema
Guacamole
Radishes, thinly sliced
for the Carnitas Cuban Sliders
Slider rolls
Unsalted butter, melted
Yellow mustard
Deli ham, thinly sliced
Carnitas
Dill pickles
Swiss cheese
DIRECTIONS
1.
for the Carnitas Method:
1.
Preheat the oven to 300 °F.
2.
Season the pork generously in salt, then allow the pork to sit at room temperature for 30 minutes.
3 - 4 lb pork shoulder, cut into 2 3 inch pieces
As needed kosher salt
3.
Meanwhile, add the lard, orange juice and orange rinds, cola, onion, garlic, bay leaves, oregano, and cumin seeds to a large dutch oven
2 lb lard
1 naval orange
½ yellow onion, halved
12 oz coca cola, preferably Mexican
4 garlic cloves, peeled
3 bay leaves
1 tbsp dried oregano
1 tsp cumin seeds, toasted
4.
Cover the dutch oven and bring to a simmer over medium heat.
5.
Add pork to the dutch oven, making sure to mostly submerge all of the pork pieces. Bring the liquid back to a simmer, then tansfer the uncovered dutch oven to the preheated oven. Allow the pork to cook for 1 ½ hours, making sure to stir every 30 - 45 minutes.
6.
After 1 ½ hours, add the evaporated milk and stir to combine. Return to the oven to finish cooking for an additional 1 ½ hours.
5 oz evaporated milk
7.
Shred and serve the carnitas; or separate the meat, reserving about 1 cup of the cooking liquid, and refrigerate overnight.
Carnitas
8.
When ready to reheat, roughly chop or shred the carnitas and toss with a few tablespoons of the reserved large mixture (melted, if necessary). Add the carnitas to a sheet tray and broil for about 8-10 minutes. Alternatively, reheat on the stovetop in a large skillet until heated through, about 6-8 minutes.
9.
for the Carnitas Tacos Method:
1.
Add 2-3 tablespoons of carnitas to each tortillas. Top with cilantro and white onion. Then, garnish with lime wedges before serving immediately.
Carnitas
Corn tortillas, warm
White onion, chopped
Cilantro leaves
Limes, quartered
2.
for the Carnitas Taquitos Method:
1.
Preheat ¼ inch of neutral oil in a large skillet to about 350 °F.
As needed neutral oil
2.
Warm tortillas to make them pliable over an open flame.
(6 inch) Corn tortillas
3.
Add 2-3 tablespoons of carnitas to the tortillas, then roll tightly.
Carnitas
4.
Once rolled, secure the rolled tortillas with a pair of tongs or by inserting toothpicks.
5.
Carefully lift and place the taquito into the preheated oil seam side down. Fry the flautas until sealed, about 1-2 minutes, then continue frying until golden brown on all sides, 1-2 minutes per side.
6.
Transfer the fried flautas to a paper towel-lined sheet tray. If applicable, remove the toothpicks from the flautas before serving.
7.
Garnish with a drizzle of crema, a sprinkle of cotija cheese, lime wedges, and cilantro leaves. Optionally, serve the flautas over a bed of iceberg lettuce.
Crema
Cotija
Limes
Cilantro leaves
Optional: bed of iceberg lettuce
8.
for the Carnitas Nachos Method:
1.
Preheat oven to 375 °F.
2.
Assemble nachos as desired: layered chips, cheese, and toppings of choice.
Tortilla chips
Shredded cheese of choice (monterey jack, cheddar, ect.)
Jalapenos, sliced
Red onion, diced
Pico de gallo
Carnitas
3.
Bake for 20 minutes or until the cheese has fully melted.
4.
Serve with sour cream, guacamole, and radishes.
Crema
Guacamole
Radishes, thinly sliced
5.
for the Carnitas Cuban Sliders Method:
1.
Preheat the oven to 375 °F. Place a large sheet tray into the oven to preheat.
2.
Cut the slider buns in half horizontally and brush the cut-side with melted butter.
Slider rolls
Unsalted butter, melted
3.
Place the bottom half of the buns (cut-side down) on a another sheet tray.
4.
Spread the bottom half of the buns with mustard and layer with ham, carnitas, dill pickles, and swiss cheese.
Yellow mustard
Deli ham, thinly sliced
Carnitas
Dill pickles
Swiss cheese
5.
Add the top half of buns (cut-side up), then place the preheated sheet tray to the top of the slider stack. Weigh the sheet tray down with a large cast iron pan to compress the sliders.
6.
Bake the sliders in the preheated oven for 5-7 minutes, then remove the weighted sheet tray and continue to bake for 10-15 minutes or until golden brown and warmed through.
7.
Serve warm.
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