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From the Archives: How to Make the Best Carnitas (Without a Bucket of Lard!)


[Photograph: J. Kenji Lopez-Alt]

Carnitas. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful.

Read up on the science behind the madness, or jump straight to the recipe if you want to get in on the action immediately.

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