Comments on: Authentic Carnitas and Three Pounds of Lard

By: Pipercat99

Pipercat99 — Sun, 25 Jul 2010 22:35:40 +0000

Thank you so much for posting this recipe! The carnitas were delicious! I did add a pinch of clove and cinnamon, orange peel and Mexican coke for the last 15 minutes (slowly, as this was my first time using lard and didn’t know if there would be a reaction).

Served it with corn tortillas, the guajillo salsa and Cotija cheese.

FANTASTIC!!

By: Brittany Guarez

Brittany Guarez — Wed, 12 May 2010 01:18:37 +0000

This Recipe tastes nothing like Carnitas.

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By: Holly

Holly — Sun, 21 Mar 2010 03:54:06 +0000

I love carnitas and always wondered how they were cooked. Sometimes I would stop by our local Mexican grocer and buy a pound of carnitas. We love to eat ours with minced cabbage, cilantro, onions and hot sauce. Thanks for sharing the recipe and I am definitely going to make these.

By: Margaret 2

Margaret 2 — Fri, 19 Feb 2010 23:07:44 +0000

Just made carnitas tonight with the long braising method with orange and spices and they were delicious. But I have just got a good source of unprocessed lard from my butcher and am going to try this approach for sure. It occurred to me too that this is the same technique as duck confit – slowly poaching meat in its own fat for super tenderness. If we don’t mess with French classics why should we mess with Mexican classics!? I hear meat done this way is sweet and gorgeous and your post confirms it. Looking forward to it! Thanks for posting.

Margaret UK

By: Louise

Louise — Tue, 02 Feb 2010 16:00:31 +0000

Got to try this

By: liz

liz — Sun, 31 Jan 2010 23:37:37 +0000

Oy-I am not a candy maker and while I know that sugar burns easily-I forgot. So after a good 2 hours of slow cooking I increased the heat and did not keep a good eye on things. I had added the coke and some oranges per some of the other comments and I got a black black crust because I did not keep a close eye out. Just wanted to remind others so they’re not oh so sad after the effort

By: Dani

Dani — Thu, 14 Jan 2010 14:20:45 +0000

This is the best way to make carnitas. A little tip from my Father in law is to give the meat color and add to the flavor, add a can of coca cola. Can’t use Pepsi has to be Coke. I suspect it’s because of the extra sugar but he’s not telling. Cook meat as above until all liquid has cooked off. Wow you will never go back!

By: Margaret

Margaret — Thu, 14 Jan 2010 08:05:07 +0000

I just made carnitas for dinner tonight using a recipe from a Food Network show. It called for whole cinnamon sticks, garlic (lots), condensed milk (sweetened), a can of Coke and enough water to cover. I substituted the Coke for a Malta Goya (a cola-type beverage) since it’s less sweet. The show didn’t mention anything about salt and pepper whick it really lacked and would have made up for the “sweet meat” taste. I fried it up a bit on the griddle just before serving but it wasn’t crispy enough. Now I wished I had read your recipe first! Next time I’ll be brave and pour in a Coke just before the end…gently of course.

By: Mike

Mike — Thu, 07 Jan 2010 04:00:27 +0000

I would never use Coke either Mexican or the high fructose corn syrup type on my carnitas. I wouldn’t want a sugary carmelization. Boiling it on high temps for 3o minutes at the end gives the meat a crispy outer layer.