Grammy's Kitchen · Carnitas · Pressure Cooker Mexican Carnitas
One of 40 carnitas recipes we measured
from www.tasteofhome.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 12% |
| fat | 0% | 1% |
| aromatics | 1% | 8% |
| salt | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1588 g | 1 boneless pork shoulder roast (3 to 4 pounds), cut into 2-inch cubes |
| 6 g | 1 teaspoon salt |
| 2 g | 1 teaspoon pepper |
| 18 g | 6 large garlic cloves, minced |
| 50 g | 1/2 cup fresh cilantro leaves, chopped |
| 3 large navel oranges | |
| 1 large lemon | |
| Canola oil or bacon drippings | |
| 16 flour tortillas (8 inches), warmed | |
| Optional toppings: chopped tomatoes, shredded cheddar cheese, sliced green onions, sour cream and sliced avocado |
Method: 4 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.