This simple recipe for making succulent morsels of carnitas requires nothing more than pork and a bottle of marinade! The pieces of pork shoulder are slowly simmered in lard and browned in its own juices.
Skinless and boneless pork shoulder
4 Pound (can use plain or already marinated pork)
Mojo criollo marinade
24 Fluid Ounce (Goya)
1 Pound (Manteca)
4 Cup (64 tbs)
1. Wash the meat if you are using the non-marinated kind. Pat dry. (skip this step if using already marinated pork)
2. Slice the pork into small bite size pieces.
3. Place the pork in a zip lock bag and pour the marinade over the meat. Close bag and get all the air out. Squish so that all the pieces are coated with marinade. Let marinate in the refrigerator overnight. (skip this step if using already marinated pork)
4. In a large Dutch oven or pot, melt the lard. Heat over high flame.
5. Drain the marinated pork and add to the hot fat.
6. Fry the pork chunks, stirring occasionally, until well browned. The pieces of meat will shrink after some of the fat is rendered.
7. Add 4 cups water and bring to a boil then lower the heat to maintain a gentle simmer while uncovered. It may take around 2-3 hours for the liquid to completely evaporate.
8. Once all of the water has evaporated, turn the pieces of meat until lightly crusty and browned and crispy all over.
9. Remove the meat chunks and drain on absorbent paper.
10. Carnitas don't always have to be served with guacamole, fresh salsa, and tortillas or tacos though that is the best way to enjoy the succulent tender, browned pieces of pork. These carnitas can be added to anything that could use fork-tender bits of pork.