Carnitas—literally “little meats”—are one of Mexico’s most iconic pork dishes, and this double-pork carnitas recipe (belly and shoulder) delivers a flavorful, unfussy take built around two things: great meat and patience.
This streamlined recipe strips out the citrus, spices, and other aromatics typical of many carnitas recipes, keeping the braise intentionally simple. The payoff comes in the fina...
This carnitas recipe presents itself as a streamlined, "unfussy" take on a classic dish, emphasizing simplicity and meat quality over complex seasoning. The strongest version of this narrative is its focus on technique—slow cooking followed by high-heat frying—to achieve tender, crispy pork. It acknowledges traditional variations but positions its minimalist approach as a virtue, appealing to those who prefer unadorned flavors. The recipe also offers practical flexibility, such as using pork sho...