I’ve been using this recipe for 3 years. Doing it again tonight, still the best. Also I’ve been to Mexico 6 times for a total of 3 months and I make finding the best tacos the top priority, this recipe is the best carnita I’ve ever had.
This is how I learned to make carnitas too. Everyone does it a little differently but all carnitas are delicious. I do oranges, a whole head of garlic, two onions, a bundle of cilantro stems, a few dollops of Leche condensada and a bunch of Mexican oregano and about 5 Sazon packets in my broth. I also cook mine backwards. I don't add any lard, pork shoulder has plenty of fat already. I start it off boiling in the broth and by the time all the water has evaporated, the carnitas are frying in their own fat.
Dude. You were NOT lying, my wife and I just finished eating. Those are by far THE BEST Pork Carnitas I’ve ever had, and I made them! This recipe is freaking amazing!!!!!! Thank You!!!
I followed your recipe to the letter everything you did i did including the salsa. It came out amazingly delicious my daughter and i loved it. It tastes just like the authentic Mexican style restaurant taste. We was like WOW!!! This was the taste i was looking for. Thanks for sharing your recipe. Now i know how to make the real carnitas tacos. Thanks again for sharing your recipe. My daughter did the same thing your wife did at the end. But my daughter put a dent in my skillet when my back was turned. It was that good. You should be proud of your self. You explain things clear and easy i liked your style of instruction. There were no mistakes. It came out great. Your awesome. This california raised girl now has the know how to make delicious carnitas. Thank you 😊👊
I made this recipe for dinner for four of my friends and everyone loved it. The pork was cooked and flavored just right and the salsa verde was a big hit. I made the salsa the day before to save me some work. In total it took about 4 and a half hours from when I started having the food ready to eat. Thanks for a wonderful recipe!
For real.... who would Ever have thought to add an orange, coca cola, bay leaves... Oo I'ma have to try this recipe sometime, pork shoulder never seems to go on sale at my store, but I could probably wing it with pork loin.
Me too! Been using this recipe for years now as well. I still enjoy watching the video for a refresher before cooking. I wish the recipe webpage was still active. If you havent tried it, his Birria recipe is super - ESPECIALLY the Adobo sauce!
I made these carnitas and it's by far the best recipe I've ever done. I can't get over how good it is. I'm from Mexico and enjoy good Mexican food in San Diego, but now I can just make my "taquitos" at home!!! Love it! Will always make my carnitas using this recipe. Keep up the good work. BTW, I make my own tortillas so the "taquitos" were even better! LOL. Gracias.
I'm from Guadalajara and I hate the Mexican food here in San Diego. They focus on everything but the star of the dish which is the meat. There's a lot of great food in SD but our Mexican food is definitely not one of them.
Man, I wanted to love this. A full can of condensed milk and a full coke made it WAAAAAY to sweet! Weirdly sweet! Granted, it was very tender - but you can achieve that tenderness with evaporated or regular milk.
@@LaCocinaDelTavo Thanks for posting your video. I studied it for a day, as I was looking for a recipe for carnitas that did not need a slow cooker, mine broke. I only used 1.6 pounds of meat, and it came out sweeter than I expected. Texture was perfect, though. Can I use unsweetened condensed or evaporated milk next time?
I had this recipe from before, the website seems to be offline now? Ingredients; 4 pounds of pork shoulder boneless 1 Mexican Coca Cola 3-4 bay leaves 1 orange 1 tbsp of oregano 1 tsp of black pepper 3 garlic cloves 1/2 onion Salt to taste (to finish at the end) 1/2 a can of condensed milk 2 pounds of lard or vegetable shortening Green Salsa (mild) 1/2 bunch of cilantro 10 tomatillos 3 jalapeños 3 garlic cloves Black pepper to taste Salt to taste 1. On high heat in a large pot melt down lard and let it come up to temperature ideally 350f. 2. Fry pork until golden brown this will help the meat become tender. 3. Squeeze in orange juice and leave 1/2 of the peel inside 4. Add 1/2 of the can of the condensed milk and stir often so the sugar won’t burn in the bottom of the pan. It will dissolve with the lard and liquid afterwards. 5. Once condensed milk is dissolved, add the Mexican Coca Cola and again keep stirring. 6. Add oregano, bay leaves, black pepper, garlic cloves and half of the onion. Let boil. 7. Once boiling add water to top off the pot and let boil. 8. Once boiling, put heat on low and let it simmer for about 3 hours or until the pork is falling apart tender. 9. Take out meat and chop up. Add salt to taste. 10. In a pan add some lard or oil and fry up the meat to your liking. Not too much because it can become very crispy and not tender. Plate with some tortillas and garnish with cilantro, diced up onions and green salsa. Squeeze in some lime. Enjoy!! BTW, this recipe says 1/2 a can of sweetened condensed milk, but in the video it appears he uses the whole can. I usually just put the whole can in. Does make it sweet, but not too sweet in my opinion, maybe 3/4 can would be spot on, may try that next time. Cheers!
I'm back to let you know I made this yesterday and it was quite possibly the BEST carnitas I've EVER had! And I used to live in San Antonio so I've had some delicious carnitas!
I made this recipe and you were right. These were the best damn Carnitas I ever had. Thanks so much for sharing the recipe! I can’t wait to make them again!!
This is by far the most bizarre set of ingredients I have ever seen in my life (a bucket of lard, evaporated milk, Mexican coke....I mean, who thought to do this to begin with?? I'll have to do my research! I had never known how street tacos were made before...lol...but it DEFINITELY wasn't anywhere in the ballpark as this though LOL! Thank you SO MUCH for sharing the traditional recipe and I cannot wait to try these!! They look soooooo good!
Excellent recipe Tavo! This is definitely the best one on the Internet hands down. This is the real way to make Carnitas and the most authentic way to re-create the restaurant flavor. The only thing I changed from this recipe was that I went down to my local butcher shop or carnicería and bought real Manteca. Store-bought lard from the grocery store is one of the worst things that you could put in your body haha. But everything else I followed to the T, and it was the best Carnitas recipe I have ever tried in my life, thank you! Also this video was so good and enjoyable, because you have a great speaking voice sir! Easy to follow and to the point. Cheers.
DEBRA JEFFERSON 🤗 Thank You for trying the recipe out! I'm glad you loved it. There's a new video up of a Carnitas Burrito smothered with green sauce. You will love that recipe as well.
This recipe is DANGEROUSLY D-LISH!!! My family of 4 polished off 5 lbs of pork shoulder in two sittings, and we're not real big eaters. OMG! Thank you so much for sharing this wonderfulness!
This looked so good I thought I'd give it a try. First of all it was easier than I thought it would be Plus, the Carnitas were so delicious, I'm going to be sure to make it again, and again.
I cook mine in an instant pot pressure cooker for 1:40 first, then I broil them for 15 minutes, add back some of the liquid from the instant pot, and broil for another 15 minutes. I have never had carnitas that were prepared by someone who was taught to cook them by there mother or grandmother, but I like the gringo version that I cook a whole lot. Yours look very tasty for sure, I especially like the green salsa, it has to be excellent.
I, much like you stated, have tried every damn way of cooking this right, the best pointer has got to be actually deep frying. Ive thrown lard into the mix, but never straight fring in it. You're right about simplicity, and lookin juicy+ authentic. I actually like a bit more of that thick fat cap spread throughout for that super juicyness. Ive never made green sauce, thanks, thats exactally what id like as my salsa verde. May go out and get a pork butt later to give this a go this weekend
I made this recipe with a lot of substitutions and a bone in roast I cut up because I'm a dummy and didn't find this amazing video before going to the store. I used orange juice instead of an orange, a can of dr pepper, garlic powder instead of cloves, vegetable shortening instead of lard and unfortunately no sweetened condensed milk but it still turned out absolutely delicious. My family loved it. We're from south of Chicago and Sunday mornings we would go to the Rancho Viejo grocery and get carnitas but we moved to Wyoming over 4 years ago and it's a food desert. I will be following the recipe to a T next time very soon! Thanks so much! ❤❤❤ Edited to say subbed 🙂
I was always taught to cook carnitas in a copper pot to get the true flavor. Not just plain oregano but Mexican oregano. Otherwise, spot on. I've also seen it done with pork belly.
Just made these carnitas hands down the best we have ever had. Amazing thank you so much for this awesome recipe and the Verde can't be matched anywhere else either thanks again for the great video and the great recipe definitely a keeper in my household👍👍👍👍👍👍👍
Thank you for your time Sr. Great video , questions , the heat will be high? Medium high?, low and slow? . Please assist, Would it be ok if I use a bit of lard to fry them after since we didn't want to change the flavor of the pork?, And last one , why not use a bone in meat ,? I think like most of us thebone in is the most flavorful meat
I have been trying to find a carnitas dish that will beat his and I have still not found one. Every time I order carnitas from restaurants I am disappointed that it is not as good as his. This is literally my favorite dish of his.
I do pretty much the same but use Dr pepper 2tbs of dark brown sugar and 2tbs of fresh minced ginger. Don't add water, fry them longer at first it makes a better crust.
Hi I just made these and they came out sooo good! Was it supposed to be evaporated milk or condensed milk? I put the condensed milk and all though super good, I can taste the sweetness. Thanks again for sharing your recipe!
This is the legit recipe I've been looking for. All these slow cooker recipes are bullshit. Thank you from a white california dude living in Japan that needs a taste of home!
Yessss. I watched this video and made your carnitas a few years ago. Turned out amazing. I forgot to like it at the time and finally found it again! I won’t forget to like this time. Can’t wait to eat some again.
Wow!! With all the ingredients make a lot of sense to be the best Pork Carnitas. im an asina and love to try making mexican foods love those fresh chopped onions and cilantro!
I've used your recipe before and it's amazing but this time I noticed a sweetness to the meat, I was kinda disappointed. I used maybe a quarter of the can of condensed milk and half a bottle of coke. I'm not sure what went wrong this time? Any ideas?
Most places now have Coca-Cola in original form, which has cane sugar in it. Also, regarding the lard, my motto is to always eat food that contains the 4 basic food groups: Sugar, Salt, Trans Fat, and Cholesterol. I think your Pork Carnitas recipe has me covered all the way around. :)
Are you a teacher? You sound like one of my TA's in college! Anyway, great recipe. Now, i must source Mexican Coke! I loved the vid and your subsequent responses. Well done and thank you for sharing your dish with us!!! Looks delicious
That's how used to cook my carnitas. But now I use my Insta Pot. Home boy, you can't beat the Insta Pot. Two hrs max and you're done. Because it's cook under pressure it tastes a whole lot better. Set it and leave it. The only draw bk is the you can't smell the food. Other wise, it's way better.
Dude, thanks for taking the time to make and post this video. You made me a rock star at my Labor Day party. People couldn’t stop talking about the carnitas. I can’t believe there were no leftovers.
In this recipe you talked about a Puerto Rican rice side, it's no longer in your list of recipes. Thank you very much looking forward to making the whole meal.
NICE! Thanks for the realist, NO BS version of carnitas. I was so tired of watching so many other carnitas videos that looked so unappetizing. The best part was when you added the sound effects when she snuck some of that carnitas in her mouth lmao btw, try a pair of silicone-tipped tongs... my pans secretly thank me!
Bro, got to add if no one has mentioned - those non-stick pots are NOT meant to be used with any metal utensils! When you start seeing metal of any kind on a non-stick pan, throw it out! There's a good chance that you've eaten part of the pan with your food, as the non-stick part is being scraped off of it. That teflon coating is bad for your health man! 18/10 stainless steel is your friend! Also, someone asked in the comments about cumin, I know that a few people make it with the herb, what's your take on it?
trust me Mark i have heard about this in many ways. lol. I am not a professional cook and changes have been made a long time ago. But thanks for telling me nicely. I have not tried carnitas with cumin but feel free to add a little bit since it goes a very long way lol
What would you suggest I add if I were to use cumin, and where in the process would you suggest it friend? Just trying to look out for peeps who try to do good things!
i would try about 1 tsp and i would add it with the aromatics. Once the meat is tender try a bit of the meat and you can see if you want to add another tsp. Thats how i would go about cumin.
I finally tried this recipe tonight and follow the instructions to a T. Best Carnitas I have ever had, and I made them. I will be making these a lot more !! La Concina Del Tavo thank you for the recipe !!!!!!!!!!!!!!!!!!
Hey Matthew! Thanks for sharing this with me i really appreciate it. This is an older video but a great recipe that i keep true to heart. My family makes this exact recipe for special occasions. Im glad you tried this and you liked it. Stay subscribed and keep watching my videos theres more to come.
Great recipe my friend, but for the love of god.....metal utensils and nonstick pans don’t mix. Your getting toxic Teflon flakes all up your damn carnitas homie.
Teflon is nontoxic. It's used in nonstick because it doesn't react with anything. You don't use metal because it ruins the nonstick part of the pan, not because its toxic.
Absolute favorite recipe!! I love it my husband loves it even my Hispanic parents loved it! Thank you. This has definitely been my only go to recipe for carnitas!! Love it!
Never use sweetened condensed milk before. I use evaporated milk but that why I love watching these videos!! See all the different ways people cook! Loved your video. Looks yummy!
"Don't use oil."-What do you think manteca or shortening are? It's oil my friend.... it's just that you don't have it that high of a temperature to cause an explosion... but you should really make it clear that people need to be frying at a LOW temperature to not have an explosion when then add all that coke and water.
Saw that pork and just wanted to rub it down and smoke the crap out of it but not why I watched the video. Pork carnitas with refried beans is my favorite tacos of all and now I know the secret. Thanks a ton for the video, definitely going to try it at next taco party.
Very well made video, great style, unrushed and without overwhelming music. There seem to be many kinds of pork shoulder and I never seem to get the right kind for this purpose. Most confusing.
Its his voice. Its magnetically attractive. His timbre and enunciation are dead on, almost like it was programmed...mesmerizing. OH! and the carnitas look incredible, too lol
great recipe but the metal tongs banging on non the non stick surface pan (11:00 minute mark) makes me cringe..Do not need teflon flakes in the recipe...
@@heysdadbutler2098 thanks for your info, I also never heard of cola. I've made carnitas many many times and use an orange and sweet cond milk in my recipe. Might try it now that I know it's a thing in Oaxaca.
