Recipe
Carnitas
Traditional Mexican carnitas deep-fried in lard until the pork butt is tender with a golden crust. An Easter Sunday family tradition cooked outdoors in a caso (large copper pot), with an indoor Dutch oven adaptation for year-round cooking.
Prep
20 min
Cook
1 hr
Total
1 hr 20 min
Difficulty
intermediate
Yield
Method
deep-frying
Internal Temp
180°F
What You Need
Ingredients
Carnitas
- 1 pork butt
- 2 lbs lard (or oil)
- Half a can of Coke or Pepsi
- 2 lemons
- Salt
For Serving (Optional)
- Diced onions and cilantro (mixed together)
- Tortillas
- Fresh salsa
Step by Step
Instructions
- 1
Prep the Pork
Trim excess fat from the pork butt and cube into 3 to 4 inch pieces.
- 2
Heat the Lard
Heat lard in a large Dutch oven (large enough to fit the lard and pork with room to spare) to 375°F, or right before the lard starts to smoke.
- 3
Cook the Pork
Add the soda, then start adding the pork piece by piece. If the lard cools too much, wait for it to reheat before adding more. Don't overfill — cook in batches if needed. Stir every few minutes to prevent sticking and ensure even cooking.
- 4
Check for Doneness
The meat is done when it's a nice brown color and the internal temperature reaches 180°F. Remove the meat and let it drain in a metal colander over a cookie sheet.
- 5
Chop and Serve
Chop up the meat with a cleaver. Add salt and squeeze fresh lemon juice over the meat. Serve on a plate with tortillas, or make tacos topped with diced onion, cilantro, and your favorite salsa.
Pro Tips
- Traditional method uses a caso (large copper pot) outdoors with lard
- The soda helps tenderize the meat and adds subtle sweetness
- SAFETY: Never use water to put out an oil fire — smother with a tight-fitting lid or baking soda
- Can also deep-fry spare ribs alongside the pork butt for an extra treat
- Family Easter Sunday tradition