Traditional Pork Carnitas are go-to Mexican recipe when I’m craving pork!
And don’t get me wrong – I love corn tortillas – but bear with me and try something new… Pile the tender pork carnitas onto crispy, savory corn waffles!
A huge thank you to my sweet sister for the inspiration for this recipe! 🙂
Traditional Pork Carnitas
Pork Carnitas are a traditional Mexican pulled pork said to have originated in Michoacán. Carnitas translates to “little meats” – which is fitting since small chunks of pork are slow cooked in pork lard and seasonings.
Choosing the Pork for Traditional Pork Carnitas
You can purchase a pork shoulder and cut it into pieces yourself or if available get pre-cut pork shoulder chunks from the meat counter. Many Latin markets have cuts like this already prepared. Take the meat out of the fridge a bit before you plan to start so it won’t be cold when you add it to the oil. (This can cause the meat to dry out as it cooks.) I like to season the pork chunks in a bowl with a bit of brown sugar, salt and fresh cracked pepper as I prep everything else.
So much of the flavor of this recipe actually comes from the pork lard. You can certainly make carnitas with other fats, but it won’t quite taste the same. I have had success with plain lard as far as look and texture, but I had to season the meat more heavily to bring out the flavor. I purchase my pork lard from the meat counter at my local latin market.
Beer
Since the pork chunks are slow cooked in the oil a liquid must be added to help keep it from cooking too quickly. I like to use a light Mexican lager to add a bit more flavor, but feel free to use water if you prefer.
Flavoring
The rest of the flavor comes from the aromatics, citrus and spices. Oranges, onion, garlic, bay leaves, cinnamon and Mexican oregano give Carnitas their signature sweet and savory profile.
Cooking Traditional Pork Carnitas
First, add the pork lard and beer to a large heavy bottom pot over medium heat. Allow the lard to melt, bring the mixture to a boil and then add everything else to the pot.
Photo Gallery
Cook the carnitas over medium heat for 1 to 1 1/2 hours. You are looking to slowly cook off the liquid and begin to fry the pork. Once the pork is beginning to get golden, add the milk and continue to cook for another 30 minutes. The meat should be fork tender and crisp on the outside.
Photo Gallery
Now strain the mixture and discard everything but the pork chunks. You can save the strained pork lard for the next time you make carnitas – the flavor just gets better each time. You can usually get about 3 uses out of the lard if you strain it well.
Once the pork chunks have cooled shred the meat to be used later. (If you try to shred them while they are too hot they lose a lot of their precious juices!)
Savory Corn Waffles
These waffles are crispy and crunchy and packed full of flavor! Feel free to leave out the green onions, cheese and/or jalapeños if you prefer. If you leave out the previous ingredients these make great waffles for sweet toppings too!
While the Traditional Pork Carnitas are cooking, mix the dry ingredients together in a medium bowl. Then, if you are using, mix in the cheese, green onions and green chiles. In a separate bowl mix the buttermilk, eggs and oil. Whisk the wet ingredients into the dry until well combined. Allow this mix to sit for 15 minutes to allow the batter to relax. It will be very thick.
Then grease your hot waffle iron, spoon in the batter and cook according to your waffle machine.
How to Serve Traditional Pork Carnitas on Savory Corn Waffles?
Top the savory corn waffles with piles of carnitas and set out lime-crema, thinly sliced cabbage, queso fresco, avocado or guacamole, salsa, cilantro and thinly sliced jalapeños for each person to add to their preference!
Alternatively you can serve these Pork Carnitas in tacos, nachos, sandwiches or for Easy Huevos Rancheros!
How to Pair?
Try serving these with my tart Rosemary Rhubarb Margaritas or a nice Mexican lager!
You may see Mexican cuisine typically served with margaritas or beer, but wine can be a great option too.
White Wine
A dry Rose or Sauvignon Blanc would hold up to the crisp, salty pork.
Red Wine
For red I suggest sticking with a Cab Franc or a Pinot Noir.
Traditional Pork Carnitas on Savory Corn Waffles
Ingredients
Traditional Pork Carnitas
- 3 pounds Pork Butt trimmed and cut into pieces
- 2 tablespoons Brown Sugar
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 2 pounds Pork Lard
- 3 cups Light Mexican Lager
- 1 medium Sweet Onion cut into wedges
- 1 medium Orange cut into wedges
- 4 - 6 cloves Garlic
- 2 Bay Leaves
- 2 teaspoons Mexican Oregano
- 1 Cinnamon Stick
- 1/2 cup Milk
Savory Corn Waffles
- 1 cup Cornflour
- 1/2 cup Cornmeal
- 1/4 cup Corn Starch
- 3 tablespoons Sugar
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- 2 Eggs
- 1 1/2 cup Buttermilk
- 1/4 cup Vegetable Oil
- 1/4 cup Green Onions diced
- 1/4 cup Green Chiles or Jalapeño diced
- 1 cup Sharp Cheddar Cheese grated
Instructions
Traditional Pork Carnitas
- Take the meat out of the fridge a bit before you plan to start so it won’t be cold when you add it to the oil. (This can cause the meat to dry out as it cooks.) Season the pork chunks in a bowl with the brown sugar, salt and fresh cracked pepper.
- First, add the pork lard and beer to a large heavy bottom pot over medium heat. Allow the lard to melt, the mixture to boil and then add the seasoned pork chunks, orange wedges, onion, bay leaves, cinnamon stick, oregano and garlic cloves. Cook the carnitas over medium heat for 1 to 1 1/2 hours. You are looking to slowly cook off the liquid and begin to fry the pork. Once the pork is beginning to get golden, add the milk and continue to cook for another 30 minutes. The meat will be fork tender and crisp on the outside.
- Now strain the mixture and discard everything but the pork chunks. You can save the strained pork lard for the next time you make carnitas. Once the pork chunks have cooled shred the meat to be used later. (If you try to shred them while they are too hot they lose a lot of their precious juices!)
Savory Corn Waffle
- While the Pork Carnitas are cooking, mix the dry ingredients together in a medium bowl. Then, if you are using, mix in the cheese, green onions and green chiles. In a separate bowl mix the buttermilk, eggs and oil. Whisk the wet ingredients into the dry until well combined. Allow this mix to sit for 15 minutes to allow the batter to relax. It will be very thick. Then grease your hot waffle iron, spoon in the batter and cook according to your waffle machine.
Traditional Pork Carnitas on Savory Corn Waffles
- Place pork carnitas on top of fresh corn waffles. Suggested toppings – lime creama, salsa, avocado/guacamole, shredded cabbage, queso fresco, cilantro, lime wedges and diced jalapeños!
Leave a Reply