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pounds boneless pork butt, not trimmed, cut into 2-inch cubes
large yellow onion, halved and thinly sliced
medium garlic cloves, smashed and peeled
tablespoons ground cumin
tablespoons ground coriander
teaspoons dried oregano
teaspoon dried thyme
teaspoon red pepper flakes
Kosher salt and ground black pepper
cup grapeseed or other neutral oil
Really delicious and recipe spot-on--only real challenge was separating out the fat from the cooking liquid
I used a fat separator that I have for Thanksgiving... took the hassle out of using the ladle, but it was one more thing I had to wash
So this recipe was great! I was super excited, I made tomatillo and chili salsa to go with it. Family loved it!
delicious. The tacos were great; we used left overs folded with scrambled eggs served with hashbrowns. Yum.
What I do is spread the meat out on a sheet pan and broil it in the oven until the meat edges start to crisp up. A skillet works well too, but may require more oil.
Good gracious! These were fabulous. Can’t comment further. In desperate need of a contented nap.
Great recipe and delicious carnitas... after draining the fat I didn't have any cooking liquid left, but they were still moist and very flavorful. Used part to make enchiladas, part for tacos and part to serve at breakfast with eggs.
I'm planning to feed a crowd and debating between by dutch oven and the instant pot. I see both recipes are very similar, except one recipe calls for 3 lbs of pork butt and one calls for 5-6 l bs - yet they both feed 4-6. 5-6 Lbs of boneless meat seems like it would feed a lot more than 4-6 people.
Hi Mary -
I would definitely go with the traditional recipe. I agree that the 5-6 lbs. of meat should feed more like 6 to 8 people. The traditional recipe is relatively hands-off so I don't think you will find much difference in terms of the work involved between it and the Instant Pot version.
The Milk Street Team
This was one of the more surprising Milkstreet recipes. It seemed like chaos while preparing so I completely doubted it would turn out but was very good.
I added two whole guajillo peppers broken in half to add some smokiness (I'll add 3-4 next time).
In my case the oven time was a little long so the pork was ever so slightly dry but still very good.
I live in San Diego and this recipe is spot on for carnitas! It takes time, but is super simple. Yum!