Carnitas from Nopalito: A Mexican Kitchen (page 156) by Gonzalo Guzmán and Stacy Adimando

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pickled jalapeños (Jalapeños curtidos); Sliced cabbage salad (Ensalada de repollo); Salsa cruda

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Stephenn31 on May 20, 2024

    Made in the instant pot for 35 min and natural release and it worked perfectly. The pork was tender but still in cubes. I would cut back the amount of brown sugar next time

  • southerncooker on May 06, 2018

    My pork was around 8 lbs. instead of 5 and had a bone in it. Couldn't find any boneless. I did a pretty good job of getting it cut up anyway. I used the 4 lbs. of lard called for (nice to know there's no trans fat in lard) but ended up adding some cooking time to get them tender. First cook was about 2 hours then I bumped up the heat for another 10 min. before slowing it down and adding the milk and beer which I then cooked for another 20 minutes. I put meat in fridge until supper time then put the meat on a sheet pan and in oven to crisp it up. So tender and delicious. I did make one adjustment I didn't add the cinnamon stick to my cheese cloth bundle. We're not big on cinnamon in savory dishes and I've rendered some dishes uneatable to my family by trying to add cinnamon to savory dishes so I just don't do it.

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