Carnitas

Almost every culture has its own take on roast pork shoulder, but none are quite like the tender, crispy-edged, and garlic-studded goodness that is carnitas. This preparation of Mexico’s slow-cooked pulled pork is classic and a bit time consuming, but worth every single second: It’s the ultimate confit, and a great example of the delicious results you can accomplish with low-and-slow cooking. Once made, these crispy, flavorful carnitas will be key to upgrading every taco night, or practically any weeknight dinner. Making homemade carnitas for the first time? Keep reading on for all the tips on how to make them the best they can be:

How to make crispy carnitas:
Hailing from Mexico, this classic preparation calls for seasoning cubes of boneless pork shoulder in cumin and cayenne pepper, then simmering the pork in the oven in melted pork lard with garlic and onion until the pork is fork-tender and practically falling apart. Once the pork is cooked through and tender, it’s transferred to the broiler for the final step—crisping the edges for a mind-blowing textural contrast.

The technique for preparing carnitas is almost all hands-off, but whatever you do, don’t skip the second cook! Cooking the meat uncovered at a higher heat allows for crispy and lightly charred surfaces that are quintessential to good carnitas.

Tip: You should also feel free to tweak the heat level to suit your tastes. Add another 1/2 teaspoon cayenne pepper or a chopped jalapeño if you’re looking for a little extra spice.

Serving ideas:
Carnitas can amp up any taco night, but don’t be afraid to branch out. You can use the meat for cheesy enchiladas, loaded nachos, or burrito bowls (skip the Chipotle line) decked out with all of your favorite toppings. The long cooking time makes this perfect for a weekend feast, or even Sunday night meal prep.

Made this recipe? Let us know how it went in the comments below!