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Small-Batch Porcelet Carnitas

D'Artagnan | Yield: serves 2-4
Our Porcelet collar roast makes the most tender and flavorful small-batch carnitas, perfect for tacos for 2 to 4 people.
Porcelet Carnitas Recipe | D’Artagnan

Ingredients

  • ½ medium onion, peeled and chopped
  • 3 cloves garlic, peeled
  • ½ teaspoon dried Mexican oregano
  • ½ teaspoon thyme
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground cloves
  • Kosher salt & freshly ground black pepper
  • 1 cup water
  • 3 tablespoons lard or neutral oil (we used avocado oil)
  • 1 Porcelet Collar Roast, cut in half
  • 1 bay leaf
  • Juice of 2 medium oranges
  • Juice of 1 lime
  • 1 tablespoon sweetened condensed milk
  • Tortillas, for serving
  • Garnishes of your choice, we like salsa verde, cilantro, red onion, queso fresco, and pickled jalapeños

Preparation

  1. To a blender, add onion, garlic, oregano, thyme, cumin, cloves, about 1 teaspoon salt, about ½ teaspoon black pepper, and water. Pureé until smooth.
  2. In a large Dutch-oven or other heavy, lidded pot, heat about 3 tablespoons of lard or oil over medium-high heat. Season porcelet with salt; brown on all sides until a nice crust forms, about 6-8 minutes. With a splatter screen at hand, carefully pour in onion mixture (it will bubble and spurt); when the spurting dies down, stir to coat. Add bay leaf; bring mixture to a simmer and cook for about 5 minutes. Stir in orange juice, lime juice, and sweetened condensed milk. Return mixture to a simmer, cover, and reduce heat to low.
  3. Cook, checking and stirring occasionally until porcelet easily breaks apart, about 2 hours. Uncover, raise heat to medium-high and cook for 8-10 minutes more.
  4. For soft carnitas: Remove the porcelet to a warm serving platter with a slotted spoon. Shred meat with a pair of forks; ladle a spoon of the cooking liquid over the top.
  5. For crispy carnitas: Remove the porcelet to a sheet pan with a slotted spoon. Shred meat with a pair of forks. Heat a broiler to high with the rack about 8” away from the element. Watching carefully, broil until edges of carnitas are crispy and starting to brown, about 10 minutes.
  6. Serve with warm tortillas and toppings of your choice.