Carnitas are the star menu item at Nopalito, known for being incredibly moist and rich, with golden crispy edges. Guzman cooks 200 pounds of pork a day at the restaurant, but he’s also down to ...

Here's how to make carnitas, a delicious braised pork, as demonstrated by Elias Silva Resinas, head chef of Mexican ...

Crispy edges. Juicy center. Pure taco perfection. In this flavor-packed episode, Views on the Road shares the ultimate recipe for Slow Cooker Pork Carnitas—so tender and delicious, you'll swear ...

Perfectly seasoned pork, slowly braised until buttery-soft and fall-apart tender, then crisped to perfection before serving, carnitas are Mexico’s version of pulled pork. Traditionally, the pork ...

2 teaspoons sweet paprika. 1 teaspoon freshly ground black pepper. Carnitas: 1 (4½- to 5-pound) bone-in pork shoulder. Olive oil. 1 medium yellow onion, coarsely chopped ...

Cook, without moving, until meat is well-browned and crisp on the bottom, about five minutes. Stir turkey to incorporate the crisp bits and introduce new soft bits to the bottom.

To make his authentic Michoacán carnitas, he can’t just cook in a regular pan or pot — he needs to use a cazo. Unlike a normal pot, a cazo has a smaller, flat bottom and gets wider on top.