Carnitas caseras from The Art of Mexican Cooking: Traditional Mexican Cooking for Aficionados by Diana Kennedy

  • marjoram
    Marjoram (Origanum majorana, syn. Majorana hortensis Moench, Majorana majorana (L.) H. Karst[2]) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle-eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. [Wikipedia]
  • oranges
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Notes about this recipe

  • foodgloriousfood on March 03, 2022

    I found this far too rich and fatty. In addition to the pork fat it has a cup of milk and another 4tb lard. Yes carnitas is meat cooked in fat but the fat from the meat alone is enough in my opinion. Maybe my meat was fattier than the combo Kennedy uses. This recipe calls for searing the meat in the lard then adding the milk and seasonings and simmer covered 20mins. This is a much quicker version than the one that I usually use. (Roberto Santibanez Truly Mexican) but I by far prefer that version. I might try this recipe again with a leaner cut. Kennedy recommends “country-style short ribs and some boneless stewing pork with a little fat” I used shoulder with some of the fat removed.

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