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how to make carnitas in a cazo

Carnitas In A Cazo In A Way You Can Enjoy

Just Mexican Food
With copper cazo, it is truly a traditional experience and cooks carnitas to perfection because it is not only a great heat transmitter, but it generates a uniform cooking that’s ideal for that tender meaty taste that so many wonderful Mexican restaurants are so beloved for. The juiciness that you come away with when preparing carnitas in cazo is probably the biggest reason why Mexican food is the most prevalent restaurant food in the entire world. In many ways, it is the Mexican version of a really juicy burger.
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 40 mins
Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Copper pan (the all-important cazo)
  • Cooking pan (for the tortillas)
  • blender
  • Cutting board
  • Knives (for meat and vegetables)
  • Small bowl

Ingredients
  

For the dough

  • 500 grams Pork butter
  • 500 grams Pork cut into large chunks
  • 500 grams Pork rib cut into large chunks
  • cups Orange juice
  • ½ Orange
  • 1 Cup Evaporated milk
  • ¼ Cup Combination of laurel, marjoram, and thyme herbs
  • 3 pieces Big pepper
  • Salt
  • Garlic clove
  • Corn tortillas as many as you think you’d like
  • Lemons or you can buy lemon juice

For the salsa

  • ¼ Onion
  • 2 Avocados
  • ¼ cup Lemon juice
  • 3 whole Habanero chilis

For garnish

  • ½ cup Cilantro

Instructions
 

  • Heat the cazo. Heat up the cazo on medium and add the butter so that it melts completely. Add the chunks of meat carefully, placing them one by one with plenty of space in-between.
    500 grams Pork butter, 500 grams Pork rib cut into large chunks
  • Pour liquids. Pour in the orange juice and the evaporated milk over the meat with a spoon.
    1½ cups Orange juice, 1 Cup Evaporated milk
  • Sprinkle. On top of this evenly distribute the herbs, pepper, salt, and orange which you should slice into small chunks.
    ½ Orange, ¼ Cup Combination of laurel, marjoram, and thyme herbs, Salt, 3 pieces Big pepper
  • Cook the meat. Lower the heat to medium-low and cook the meat for an hour, or until the meat turns tender.
  • Cut the meat. Cut up the meat into small strips and add the sliced-up onion, avocado, and lemon. The proportions are up to you.
    ¼ Onion, 2 Avocados, ¼ cup Lemon juice
  • Get tortillas ready. Heat up the tortillas on the pan.
    Corn tortillas

Sauce

  • Mix vegetables. In a blender drop in the onion, garlic, avocado, habanero, lemon juice, cilantro, salt, and pepper. You can adjust the ratio to your liking.
    Salt, Garlic clove, 2 Avocados, ¼ cup Lemon juice, 3 whole Habanero chilis, ½ cup Cilantro, 3 pieces Big pepper
  • Blend ingredients. Blend the ingredients until they change into a uniform color, and pour the sauce into a small bowl with a small spoon for serving.

Notes

Tips and Tricks For This Authentic Carnitas Recipe

If the liquid isn’t enough to cover the meat you can add water to compensate, and if you wish you can even add salt to the water. Some cooks claim that you get the best flavor out of the meat by slowly cooking it, thusly allowing the meat to really absorb the liquid that covers it.
You can include most any part of the pig in this recipe, and you'll probably want to try out different proportions, not only to achieve the best taste for you, but also a great texture. This also goes for the sauce, some like it thicker for instance, and so they put a lot of avocado in the blender. It's pretty common in Mexico to include lung, stomach, heart, tongue, ear, liver, and even the penis of the pig.
You can buy the tortillas pre-made, but if you really want to set off that fresh flavoring, the best thing to do is to make them from scratch, or at least buy the masa mix and make them from that.
Keyword authentic carnitas recipe, how to make carnitas in a cazo, mexican carnitas recipes, old school carnitas recipe, what is carnitas