Reviews Add Rating & Review
Back to Carnitas All Reviews for Carnitas - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 8 Yield: Makes 6 to 7 cups mla103751_0508_tacos.jpg
Ingredients Ingredient Checklist 6 pounds pork shoulder (butt or picnic roast), bone removed, meat cut into 1 1/2-inch cubes 2 tablespoons coarse salt 2 1/2 cups water
Cook’s Notes Most butchers will bone and cube a whole pork shoulder for you. This tastes best when served immediately, as the crisp pork edges and browned bits soften with time.
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 Yield: Makes 6 to 7 cups mla103751_0508_tacos.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8 Yield: Makes 6 to 7 cups
Recipe Summary
Servings: 8 Yield: Makes 6 to 7 cups
Servings: 8
Yield: Makes 6 to 7 cups
8
Makes 6 to 7 cups
mla103751_0508_tacos.jpg
mla103751_0508_tacos.jpg
Ingredients
Ingredients
- 6 pounds pork shoulder (butt or picnic roast), bone removed, meat cut into 1 1/2-inch cubes 2 tablespoons coarse salt 2 1/2 cups water
Directions
Place cubed pork, salt, and water in a deep, straight-sided 14-inch skillet. (Water should barely cover pork.) Bring to a boil. Reduce heat, and simmer gently, stirring and skimming foam from the surface occasionally, until water has evaporated completely, 55 to 60 minutes.
Once water has evaporated, pork will begin to brown in its own fat. Cook on all sides, using a spatula to turn cubes and scrape up crisp bits from the skillet, until browned and tender, about 15 minutes. Pork can be refrigerated for up to 1 day. Reheat in a skillet over low heat.
Cook’s Notes Most butchers will bone and cube a whole pork shoulder for you. This tastes best when served immediately, as the crisp pork edges and browned bits soften with time.
Cook’s Notes
Most butchers will bone and cube a whole pork shoulder for you. This tastes best when served immediately, as the crisp pork edges and browned bits soften with time.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Carnitas
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Carnitas
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
