Authentic Carnitas Recipe Stove Top

Introduction

Hi there! I’m Ava, and I’m excited to share with you my favorite recipe for authentic carnitas made on the stove top. I absolutely love cooking, and carnitas is one of my favorite dishes to make. It’s perfect for a casual dinner with friends, and it’s always a hit at parties. Plus, it’s super easy to make! So, let’s get started.

Top Facts About Carnitas

• Carnitas is a traditional Mexican dish that originated in the state of Michoacán.
• The word carnitas translates to little meats in Spanish.
• Carnitas is typically made from pork shoulder or butt that has been slow-cooked and then fried.
• The key to making delicious carnitas is to use a combination of seasonings, including cumin, oregano, garlic, and chili powder.
• Carnitas is often served with tortillas, guacamole, salsa, and other toppings.

My Experience with Carnitas

I first discovered carnitas when I was living in Southern California. There was a little Mexican restaurant down the street from my apartment that served the most amazing carnitas tacos. I became obsessed with trying to recreate the recipe at home, and after many experiments, I finally came up with a version that I love. I’ve made it for friends and family many times, and it’s always a hit. I hope you enjoy it too!

Ingredients

• 3 lbs pork shoulder or butt, cut into 2-inch cubes
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tsp cumin
• 2 tsp oregano
• 2 tsp chili powder
• 1 tsp salt
• 1 tbsp vegetable oil
• 2 limes, cut into wedges

Instructions

1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the pork and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the cumin, oregano, chili powder, and salt and stir to combine.
5. Add enough water to the pot to cover the pork by about an inch.
6. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 2-3 hours, until the pork is tender and falls apart easily.
7. Remove the lid and increase the heat to medium-high. Cook the pork, stirring occasionally, until the liquid has evaporated and the pork is crispy and browned, about 15-20 minutes.
8. Serve the carnitas with lime wedges, tortillas, and your favorite toppings.

Expert Opinion

Carnitas is one of my all-time favorite Mexican dishes, says Chef David Rodriguez of La Cocina Mexican Restaurant in Los Angeles. The key to making great carnitas is to use a combination of spices and to cook the pork slowly until it’s tender. Ava’s recipe is spot-on and is sure to be a hit with anyone who tries it.

FAQs

What is the best cut of meat to use for carnitas?

The best cut of meat to use for carnitas is pork shoulder or butt. These cuts are marbled with fat, which helps to keep the meat moist and tender during the cooking process.

What toppings go well with carnitas?

Carnitas is typically served with tortillas, guacamole, salsa, and other toppings such as diced onions, cilantro, and lime wedges.

Can I make carnitas ahead of time?

Yes! Carnitas can be made ahead of time and stored in the refrigerator or freezer. To reheat, simply heat the carnitas in a skillet over medium-high heat until warmed through.