You can think of Carnitas, which translates to “little meats,” as the Mexican version of pulled pork, with bonus bits of crispy edges that are pure pleasure to eat.Carnitas taste warmly spiced, juicy, and slightly citrusy—they are fabulous.Pin this recipe on Pinterest to save for laterPin It! Originating in the Mexican state of Michoacán, carnitas meat is most often eaten as tacos, with a few simple garnishes like chopped onions and cilantro (plus the Best Guacamole Recipe if you’re in the mood).

The meat itself is so succulent and flavorful, it needs little else.You can also eat carnitas as a filling for enchiladas, tuck them into a quesadilla, turn them into a burrito bowl, make an epic grilled cheese—there’s pretty much no wrong way to enjoy them.Carnitas meat is made with pork shoulder or pork butt, a tough, marbled cut that needs low-and-slow cooking to render the fat and become meltingly tender.For this reason, carnitas are often made in the crockpot for its low-and-slow prowess (see my Slow Cooker Carnitas for a fantastic recipe) or a pressure cooker, which speeds things along (see Instant Pot Carnitas).My absolute favorite way to make carnitas, however, is on the stovetop.Creating Authentic Carnitas at Home This recipe is my best attempt to recreate the authentic street tacos I ate in Mexico.

They were one of the best bites of my life and have haunted my dreams.Because authentic carnitas recipes call for simmering pieces of po

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