Test cook Christie Morrison and host Julia Collin Davison make mouthwatering Pork Carnitas.
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I have made this recipe 7 times now exactly as you showed using the same pot, cut of pork and seasoning and at NO point do my carnitas ever brown that good. You have obviously left out a step that browns them that nicely !!! Once the carnitas are cooked I drain 3/4 of the lard and place the pot back under the broiler to achieve the browning.
It did not turn out crispy. I had to broil it. Very plain taste. It would of been easier to cook in instant pot with water and fry in a pan with lard.
300 for 2.5 hours
If you have access to a Mexican store buy some rendered lard or if you're ambitious render your own. The flavor is ten times better than the lard they are using in this recipe.
Ok … so where is the huge bone that comes with a normal piece of pork shoulder? That bone is a major pain to extract, unless you extract it after cooking (which clearly you're not doing). Seriously … anybody got an answer?
I have made this with jalapeño, Serrano, jalapeño and Serrano. Yum! Am now making with fresh tomatillos grilled on a charcoal grill along with a hatch chillies also grilled. I love cooking outside the lines.
😮tater tot casserole
Going to try without food processor. Will prob heat in cast iron pan then add meat to it (after shredding meat.) Wish me luck!
Hello, Can't wait to try this one.
You had me until you added cilantro.🥺 I can't stand cilantro.
I couldn't find any lard WITHOUT citric acid…. any suggestions??
I made this it is indeed amazing eats. The tomatillo sauce is amazing with that pork carnitas.
Had me going up until she put canned tomatillos on those beautiful carnitas.
I followed the instructions to a T: 2.5 hours in a 300 oven, but mine did not brown. I had to brown the cooked meat under the broiler for 10 minutes. In the end it was really tasty
2 tons of cooking fun !
I love all of the recipes Christie makes.
I have made this recipe and it is awesome! Thanks ATK! Mouth waters just thinking about it.
Do you really cook uncovered?
Thanks much for the video!
Been a fan for 20 years!
If you are ever near a "Laredo Taco Company", try the spicy carnitas! Some cooks dry them out too much, but they are served on a tortilla after being fried in lard and covered with sautéed jalapeños, plus whatever you want from the topping bar. 😋
Salscita gringa.
You guys have a serious diversity problem.
Thank you for saying "aluminum foil" instead of "tin foil". Recipe is legit, good job!
This doesn’t even look like it tastes good it looks white washed af
If you use fresh tomatillos, just put them (cleaned and whole) into boiling water until they turn army green – you can do this with the jalapeño too!
Heathens didn't warm the tortillas first.
there wasno egg >:(
Currently making the recipe. I don't know how big of a 28-oz can she had, but my 28-oz can did not provide anywhere near that many tomatillos 😭
Any reuse potential for the lard? French fries? Or maybe it's too far gone after this.
This is the way home cooks do carnitas here in Mexico were I live. Some other places here do it different but they are great. Thanks
Pretty sure I could eat these until I was sick…awesome!
This looks delicious but enough with the cilantro. 40 years ago I had tex-mex or american mexican food and never heard of the stuff. For 20 years I would eat at various places or make dishes at home and never once heard of the stuff. Then in the late 90s/early 2000s everyone had to use cilantro in every recipe. There is cilantro in the salsa, why do you need more on top? Cilantro is a strong flavor that means you need to use less of it. Its like people who like hot sauce on every thing. Then you realize "oh, they like the hot sauce more than the flavor of the food they are eating".
Then there is the issue that about 20 to 25% of people think cilantro tastes like soap. I don't have that. I kind of like it. As in there being nice undertones of it in a dish. Not the main player. Enough, please.
This looks so delicious!
(I would fry the tortillas)
Could you strain and reuse the lard for other frying applications? I would hate to buy that much fat only to discard it after.
No pork on my fork wayyiqra 11
You don't have to deep fry the pork in lard. You can cut it into cubes, toss it in spices and olive oil and roast it covered at 325 degrees for about 3 hours at 275. Then remove the foil and broil for a few minutes. Stir it and broil for another few minutes. It's takes longer but it's far more healthy and just as good.
What is the logic of using kosher salt in pork dish?
Looks awesomeness
I tried this recipe! It was…meh. Potk was mostly tender. Very rich. Really felt flat though. It was just pork. No depth, no interesting flavor notes. The Tomatillo salsa was excellent and very necessary to give the pork interest. I used fresh tomatillos, not canned. I will make the salsa again but will go back to other recipes for the pork.
That 100% looks like the carnitas served at every taco shop in San Diego. Obviously you can’t taste through the screen, this looks solid
Salsa Verde is made with serrano and it should be roasted as well.
The only place where you can get the best carnitas is in Quiroga, Michoacán. And over there you get the whole pig, yummy!
Its 9am on my end, and I am hungry just watching this. Thank you America's Test Kitchen! 🙂