🥘

Abuela's Carnitas

Slow-cooked pork shoulder with citrus and traditional spices. The cornerstone of our family's Sunday gatherings.

⏱️

Prep Time

30 min

🔥

Cook Time

4 hours

👥

Servings

8

📊

Difficulty

Medium

Abuela’s Carnitas

The recipe that built Sunday traditions

The Story

Every Sunday morning, the house would fill with the aroma of slow-cooking pork. Abuela would start before dawn, and by noon, we’d gather around a table overflowing with warm tortillas, fresh salsa, and the most tender carnitas you’ve ever tasted. This recipe is her legacy.

Ingredients

For the Carnitas

  • 4 lbs pork shoulder (bone-in preferred)
  • 1 white onion, quartered
  • 8 garlic cloves, smashed
  • 2 bay leaves
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 orange, juiced
  • 1 lime, juiced
  • 1 cup lard or vegetable oil (for crisping)

For Serving

  • Fresh corn tortillas
  • Diced white onion
  • Fresh cilantro
  • Lime wedges
  • Your favorite salsa

Instructions

1. Prep the Pork

Cut the pork shoulder into 3-inch chunks. Don’t trim the fat—it renders and keeps the meat moist.

2. Season

Rub the pork with cumin, oregano, salt, and pepper. Let it sit for at least 30 minutes (overnight in the fridge is better).

3. The Slow Cook

Place pork in a large Dutch oven or heavy pot. Add onion, garlic, bay leaves, orange juice, and lime juice. Add enough water to barely cover the meat.

Bring to a boil, then reduce to a low simmer. Cook for 3-3.5 hours until the meat is fall-apart tender.

4. The Secret: Crisping

This is what separates good carnitas from legendary ones.

Remove the meat and shred it. Discard the cooking liquid (or save it for beans).

Heat lard or oil in a large cast iron skillet over medium-high heat. Add the shredded pork in a single layer.

Don’t touch it for 4-5 minutes. Let it get crispy on the bottom. Then flip and crisp the other side.

5. Serve

Pile the crispy carnitas on warm tortillas. Top with onion, cilantro, a squeeze of lime, and salsa.

Abuela’s Notes

“The patience is in the slow cook. The love is in the crisp.”

  • Never rush the cooking. Low and slow wins.
  • Save the bones for caldo later in the week.
  • Leftovers (if there are any) make the best breakfast tacos.

Passed down through three generations of House Ascendente

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