Home-Cooked Carnitas – Carnitas Caseras

These home-cooked carnitas deliver the authentic taste of traditional Mexican street food with tender, juicy pork that shreds easily and crisps up beautifully. The secret lies in braising the meat in rendered lard with fresh marjoram, thyme, and bay leaves, then finishing it with a squeeze of bright orange juice. The result is a rich, savory dish with deep umami flavors and a satisfying texture contrast between the soft interior and crispy edges. Perfect for filling tacos, burritos, or serving over rice, this recipe brings a comforting, festive atmosphere to your dinner table. Its an excellent choice for weekend gatherings or when you want a hearty, flavorful meal that feels special yet requires minimal active cooking time.

Cooking Method: Frying

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 964.3

Dietary: Gluten-free

Description

These home-cooked carnitas deliver the authentic taste of traditional Mexican street food with tender, juicy pork that shreds easily and crisps up beautifully. The secret lies in braising the meat in rendered lard with fresh marjoram, thyme, and bay leaves, then finishing it with a squeeze of bright orange juice. The result is a rich, savory dish with deep umami flavors and a satisfying texture contrast between the soft interior and crispy edges. Perfect for filling tacos, burritos, or serving over rice, this recipe brings a comforting, festive atmosphere to your dinner table. Its an excellent choice for weekend gatherings or when you want a hearty, flavorful meal that feels special yet requires minimal active cooking time.

Ingredients

4 tablespoon Lard
3 pound Pork, cut into 2-inch cubes
1/2 md White onion, roughly sliced
4 Fresh Marjoram sprigs, or
1/4 tsp Dried marjoram (if fresh unavailable)
4 Fresh Thyme sprigs, or
1/4 tsp Dried thyme (if fresh unavailable)
3 leaves Bay leaves, broken up
10 whole Peppercorns, crushed
1 whole Orange, cut into eighths
1 cup Milk
to taste Sea salt

Directions

1
Heat the lard in a heavy-bottomed pan or Dutch oven over medium-high heat.
2
Add the pork cubes to the hot lard, ensuring they are in a single layer as much as possible.
3
Fry the pork, stirring and turning occasionally, until lightly golden on all sides, about 8 minutes.
4
Add the sliced white onion to the pan and stir well to combine with the meat.
5
Continue cooking for 8 minutes longer, or until the meat is well browned. Remove the onion if it shows signs of burning.
6
Add the marjoram, thyme, bay leaves, crushed peppercorns, orange pieces, milk, and sea salt to the pan.
7
Cover the pan and reduce the heat to low.
8
Simmer gently until the meat is just tender but not falling apart, approximately 20 to 45 minutes depending on the cut and size of the pork.
9
Remove the lid and increase the heat to medium-high.
10
Fry the pork, stirring frequently and scraping the bottom of the pan to release any stuck bits, until the liquid has evaporated and the juices are absorbed, about 10 minutes.
11
Drain off any excess fat from the pan.
12
Serve the carnitas warm, shredded or in chunks, alongside your preferred toppings.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 964.3kcal

% Daily Value *
Total Fat 62.7g97%
Saturated Fat 22.9g115%
Cholesterol 272.4mg91%
Sodium 211.6mg9%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.2g1%
Sugars 0.5g
Protein 92.1g185%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra crispy carnitas, transfer the cooked pork to a baking sheet and broil for 2-3 minutes after braising.

If you cannot find fresh marjoram or thyme, you can substitute with dried herbs, but reduce the quantity by half as dried herbs are more potent.

The milk helps tenderize the pork and adds a subtle richness to the cooking liquid. Do not skip it for the best texture.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet to maintain crispiness.

Use pork shoulder (butt) for the best flavor and moisture. Pork loin will be leaner and may dry out if cooked too long.

Keywords: carnitas, mexican pork, pulled pork, lard, taco filling, slow cooked, marjoram, thyme, bay leaves, orange, comfort food, dinner, protein, homemade, festive, street food, burrito, traditional, savory, crispy

Read it online: https://www.chefs-mate.com/recipe/home-cooked-carnitas-carnitas-caseras/