Pork Carnitas - Pati Jinich

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Ingredients

Braising Blend
1 ½ cups water
½ white onion, peeled and coarsely chopped
6 garlic cloves
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
1/4 teaspoon cumin
4 whole cloves
1 tablespoon kosher or coarse sea salt
Pork
4–5 pounds boneless pork shoulder or butt, cut into 4-inch chunks (fat on)
1 tablespoon lard, vegetable shortening, or oil
½ teaspoon kosher or coarse sea salt
2 bay leaves
1 cup freshly squeezed orange juice
2 tablespoons sweetened condensed milk, or substitute with 1 tablespoon heavy cream mixed with 1 tablespoon sugar

To Serve
Warm tortillas
Lime wedges

Optional Toppings 
(Choose your favorites)
Onion and Cilantro (finely chopped, sprinkled fresh)
Salsa Verde Cruda (tangy, herby)
Salsa Roja (smoky, chile-based)
Pickled Jalapeños and Carrots (escabeche)
Avocado slices or a scoop of guacamole
Radishes, thinly sliced for crunch
Pico de Gallo (tomato, onion, cilantro, chile, lime)
Shredded cabbage or lettuce for texture
Pickled red onions (great color + acidity)
Chipotle crema (chipotle in adobo + sour cream or crema)
Mexican crema or sour cream drizzle
Cotija or fresco cheese (crumbled)

Optional Side
Mexican esquites

Directions

  1. Make the onion mixture
    In a blender, combine the water, onion, garlic, marjoram, thyme, black pepper, cumin, cloves, and 1 tablespoon salt. Blend until smooth and set aside.

  2. Brown the pork
    Heat the lard (or oil/shortening) in a large Dutch oven over medium-high heat. Add the pork chunks, sprinkle with ½ teaspoon salt, and brown well on all sides, about 10 minutes.

  3. Build the braising liquid
    Pour the onion mixture over the browned pork and let it simmer for 5–6 minutes. Stir in the orange juice, condensed milk, and bay leaves. Bring back to a simmer, then reduce the heat to medium-low, cover, and cook.

  4. Cook until tender
    Continue cooking, covered, for about 1 ½ hours, stirring and scraping the bottom of the pot 2–3 times to prevent sticking. The pork should be very tender and easy to pull apart. Remove the lid and cook uncovered for 4–5 minutes to reduce excess liquid.

  5. Finish and serve
    Use a slotted spoon to transfer the pork to a serving platter or bowl, leaving any fat behind. Shred with forks or serve in chunks.

    Optional (for crispy edges): Spread the pork evenly on a sheet pan and place under the broiler for 4–5 minutes, until the edges are browned and crisp.

    Serve hot with warm corn tortillas, lime wedges and your favorite optional toppings. A side of esquites will go great with carnitas! 


Notes





can I freeze mexican pork carnitas?
ChatGPT said:

Yes! You can absolutely freeze Mexican pork carnitas, and they freeze quite well.

Here are some tips to do it right:

  • Cool completely first: Let the carnitas come to room temperature before freezing to avoid ice crystals.

  • Shred before freezing: It’s easier to reheat shredded carnitas than large chunks.

  • Portion it out: Freeze in meal-sized portions so you only thaw what you need.

  • Use airtight packaging: A freezer bag with the air pressed out or a vacuum-sealed bag works best. You can also use a tightly sealed container.

  • Add some cooking liquid or broth: This keeps the meat moist and flavorful when reheating.

  • Label and date: Carnitas will stay at best quality for about 3 months in the freezer.

👉 To reheat: Thaw overnight in the fridge, then warm in a skillet, oven, or air fryer until hot and crispy again.

Do you want me to give you the best method to re-crisp carnitas after freezing so they taste like fresh?

You said:
yes
ChatGPT said:

Perfect! The key to getting frozen carnitas back to that crispy-outside, juicy-inside texture is reheating in two stages:

🔥 Best Way to Re-Crisp Frozen Carnitas

  1. Thaw first (preferred):

    • Place the frozen carnitas in the fridge overnight.

    • If you’re short on time, you can thaw sealed bags in a bowl of cold water (about 30–60 minutes for smaller portions).

  2. Reheat gently for juiciness:

    • Warm the carnitas in a covered skillet with a splash of broth (or the reserved cooking liquid) over medium heat until hot.

    • This wakes up the flavor and keeps the meat moist.

  3. Crisp them up:

    • Skillet method (best): Once hot, uncover, turn heat to medium-high, and let the pork caramelize in its own fat. Don’t stir too much—let one side brown, then toss.

    • Oven method: Spread the carnitas on a baking sheet, drizzle lightly with oil, and broil for 3–5 minutes until crispy edges form.

    • Air fryer method: Spread them in the basket, 375°F (190°C) for 4–6 minutes, shaking halfway through.

👉 Pro tip: If your carnitas look a little dry after freezing, squeeze on some fresh lime or drizzle with a bit of the cooking juices before crisping.

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