The make ahead Carnitas recipe everyone should know how to make.

By Ethan Chlebowski · 240 min

Ingredients

Instructions

1. Cut the pork into roughly 3 cm (1 inch) cubes and weigh them. Season with salt at 1% of the meat's weight (for example, 15 g of salt for 1500 g of pork).
2. Put the pork in a braising pot and add just enough water to barely cover it. Bring to a boil on medium-high, then reduce to a gentle simmer on medium-low.
3. Simmer uncovered, stirring now and then, until all the liquid has evaporated, which usually takes at least an hour.
4. Check the pork: if it pulls apart easily with a fork, it is done. If it is still tough, add a little water at a time and keep simmering until tender.
5. To serve right away: cook the pork in its rendered fat until lightly browned and crisp on all sides, then chop or shred and serve.
6. To keep for later: remove the pork and reserve the fat. Shred the warm pork by hand, with forks, or by bashing small batches in a mortar. Store in the fridge, then sear in the reserved fat until browned and crispy before serving.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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