Mexican Carnitas
Ever hear of carnitas? They're easy-to-make pork crisps that are very popular in Mexico. The secret to this recipe is the quick frying. Be sure the meat is well drained before it's placed in oil, though, or it will splatter and pop. —Patricia Collins, Imbler, Oregon
Reviews
Ok, honestly, you HAVE to try this dish! It is so good! Frying it really brings out an amazing flavor and gives a beautiful color to the meat. It doesn't need a ton of toppings because the meat is the star of the show!
This was really tasty. I agree the citrus was more subtle than I expected, but the frying really brought out the flavor. I served with chimichurri sauce on tacos.
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I expected the citrus to shine through in this meat, which it didn't really, but the overall taste was still quite delicious! Served it up with avocado slices & fresh cilantro in corn tortillas.
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I like that after the meat has baked it can be refrigerated (the taste actually improves) or even frozen. Later I only have to take what I need to fry, instead of frying it all for one meal and probably having leftovers.