Tis the season for Pork Carnitas – the Mexican version of pulled pork! Our pork shoulder roasts are perfect for this tasty dish and if you've never tried them you're missing out! Our roasts have a thick fat cap which will render out as you’re cooking it low & slow, keeping the meat moist & juicy. Traditional carnitas are deep fried in lard, but if you use a cooking vessel close to the size of your roast, you can accomplish the same outcome without adding any lard. I love this explanation behind the science of this cooking technique! (PS We also offer rendered lard if you'd like to try the authentic technique!)
The key to carnitas is crisping up the pork after shredding it – you can do this in a frying pan or under the broiler. Serve carnitas as tacos, enchiladas, burritos, over rice or on a salad. They store well refrigerated or frozen (before crisping) and used as needed!
Rather than reinvent the wheel, here are links to recipes I can recommend: this one uses an oven, and this one offers options for slow cooker or insta pot! Enjoy!
I'm half of the Crosswinds farmer duo bringing you farm fresh cheeses, beef, and pork from the heart of the Finger Lakes! Stay tuned for our daily adventures growing a family & a farm, and food for your table. We welcome your questions & comments, but please keep them respectful! For the latest updates, please follow Crosswinds Farm & Creamery on Facebook or Instagram!