Grammy's Kitchen · Carnitas · Pork Carnitas
One of 40 carnitas recipes we measured
from www.thekitchn.com
It ranks #4 of 40 for tenderness among the carnitas recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| liquid | 9% | 12% |
| fat | 67% | 1% |
| aromatics | 0% | 8% |
| salt | 1% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1814 g | 1 (4-pound) boneless pork shoulder |
| 454 g | 1 pound pork leg (optional) |
| 1814 g | 4 pounds lard, divided |
| 237 g | 1 cup water |
| 36 g | 2 tablespoons kosher salt, plus more as needed |
| 454 g | 1 pound pork skin (optional) |
| Warmed tortillas and salsas (such as red chile de arbol salsa or roasted green salsa), for serving |
Method: 7 steps, published by www.thekitchn.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.