Recipes and Cooking Pork Carnitas 5.0 (1) 1 Review The secret to these perfect carnitas? Sweetened condensed milk. It caramelizes to a sweet coating on the meat. By Pati Jinich Updated on April 23, 2020 Print Rate It Share Share Tweet Pin Email Hands On Time: 45 mins Total Time: 3 hrs Servings: 8 Jump to Nutrition Facts Ingredients 1 ½ cup water ½ cup coarsely chopped white onion 6 garlic cloves 1 tablespoon salt 1 teaspoon dried marjoram 1 teaspoon dried thyme 1 teaspoon freshly ground black pepper Pinch ground cumin 4 whole cloves, stems removed 1 tablespoon lard or canola oil 4 pound boneless pork shoulder or butt, trimmed and cut into 2-inch chunks ½ teaspoon salt 2 bay leaves 1 cup freshly squeezed orange juice 2 tablespoon sweetened condensed milk 1 recipe Corn Tortillas or 16 purchased 6-inch tortillas, warmed Salsa Verde Cruda Pickled jalapenos and/or sliced radishes Salsa Verde Cruda 1 pound tomatillos, husks removed, rinsed, and halved 1 ripe avocado, halved, seeded, and peeled ¼ cup coarsely chopped cilantro leaves and top part of stems 2 tablespoon coarsely chopped white onion 1 jalapeno or serrano chile pepper, stemmed and seeded, if desired ½ teaspoon kosher salt or coarse sea salt Corn Tortillas 2 cup corn tortilla flour (masa harina) 1 ½ cup water Pinch kosher or coarse sea salt Directions In blender add water, onion, garlic, the 1 Tbsp. salt, marjoram, thyme, pepper, cumin, and cloves. Blend smooth. In Dutch oven heat lard over medium- high heat. Add pork; top with 1/2 tsp. salt. Brown pork 10 minutes; turn occasionally. Pour onion mixture over pork. Bring to a simmer; cook 5 to 6 minutes. Stir in bay leaves, juice, and milk. Cover; simmer 11/2 to 2 hours or until meat pulls apart easily, stirring occasionally. Uncover; simmer 5 minutes. Transfer to a bowl. Discard bay leaves. Skim fat from liquid. Shred meat with a fork; toss with cooking liquid to moisten, if desired. For tacos, serve meat with tortillas, salsa, jalapeños, and radishes. Salsa Verde Cruda In a blender combine tomatillos, avocado, cilantro, onion, chile pepper, and 1/2 tsp. kosher salt. Blend until smooth. Corn Tortillas Heat a griddle or heavy skillet over medium-high heat 8 minutes or until very hot. Meanwhile, cut two 8-inch circles from plastic produce bags or plastic wrap. In bowl mix flour, water, and salt. Stir to form a smooth dough (if dough feels coarse, add a little more water). Shape into 16 smooth balls. Cover with damp dish towel or plastic wrap. To make tortillas, place a plastic circle on bottom of tortilla press; top with a dough ball. Place other circle on top of the ball; clamp press down to make a flat disk. (If tortilla edges look cracked and jagged, dough needs a little more water.) To flatten without a press, roll between pieces of plastic wrap with rolling pin. Open press; remove top plastic piece. Lift tortilla; peel off plastic. Cook tortilla on griddle 30 seconds or until spatula can lift it without sticking. Turn; cook 1 minute. Turn again; cook 10 to 15 seconds or until tortilla puffs in spots; cook 15 to 20 seconds to brown. Transfer to paper towel. Repeat with remaining dough. Store in resealable plastic bag in refrigerator up to 3 days or freeze up to 3 months. To reheat, place on hot griddle for 30 seconds per side. Pressure Cooker Directions Prepare as above through Step 1. In a 6-quart multifunction electric cooker, use saute setting to brown meat in batches, seasoning with a little salt and pepper with every batch. For stove-top cooker, brown meat in batches, over medium-high heat. Return all meat to cooker. Pour onion mixture over pork and lock lid in place. Set electric cooker on high pressure to cook 60 minutes. For stove-top cooker, bring up to pressure over medium-high; reduce heat enough to maintain steady (but not excessive) pressure. Cook 60 minutes. Remove from heat. For both models, immediately release pressure. Open lid carefully. Transfer to a bowl. Continue recipe through Step 4. Rate it Print Nutrition Facts (per serving) 476 Calories 19g Fat 29g Carbs 46g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 476 % Daily Value * Total Fat 19g 24% Saturated Fat 6g 30% Cholesterol 138mg 46% Sodium 550mg 24% Total Carbohydrate 29g 11% Total Sugars 4g Protein 46g Vitamin C 14mg 70% Calcium 84mg 6% Iron 3.9mg 22% Potassium 1134mg 24% Folate, total 25.6mcg Vitamin B-12 2.1mcg Vitamin B-6 1.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.