1Setup & Prepare
About This Recipe
Mexican-style braised and crisped javelina shoulder—tender, crispy carnitas for tacos and tortas.
Cultural Context
(150 words) Carnitas—"little meats" in Spanish—represent Mexican comfort food at its most irresistible. The traditional preparation involves simmering pork in lard until fall-apart tender, then crisping the shredded meat for contrasting textures. Javelina adapts brilliantly to carnitas technique: the long braising in aromatic liquid tenderizes lean meat while final crisping creates golden, crunchy edges. This preparation originated in Michoacán but has become beloved throughout Mexico and the American Southwest. Mexican-American hunters discovered carnitas perfectly showcases javelina, transforming tough shoulder into succulent taco filling. The technique requires patience but minimal active cooking, making it ideal for feeding crowds. The contrast of crispy exterior and tender interior, paired with fresh toppings, creates transcendent taco experience that proves javelina equals or surpasses pork in this iconic preparation.
2Ingredients
Shopping List
3Cooking Instructions
- Season javelina chunks with salt and pepper. Let sit at room temperature for 30 minutes.
- Preheat oven to 300°F.
- Heat lard in large Dutch oven over high heat. Brown javelina in batches on all sides. Remove to plate.
- Pour off all but 2 tablespoons fat. Return meat to pot and add orange quarters, onion, garlic, bay leaves, cumin, oregano, cinnamon, and chicken stock. Liquid should come halfway up meat.
- Bring to boil, then cover and transfer to oven. Braise for 3-4 hours until meat is extremely tender and shreds easily.
- Remove meat from liquid and place on cutting board. Let cool slightly, then shred with two forks, discarding any large pieces of fat or connective tissue.
- Strain braising liquid, discarding solids. Reserve 1 cup liquid.
- Heat large skillet or griddle over high heat. Add shredded meat in single layer (work in batches). Add ÂĽ cup braising liquid to meat.
- Let cook undisturbed for 5-6 minutes until bottom is deeply browned and crispy. Flip and crisp other side.
- Serve immediately with warm tortillas, diced onion, cilantro, lime wedges, salsa verde, and radishes.
4Chef's Notes & Pairings
Chef's Notes
- Don't skip browning step—it adds essential flavor depth.
- The long, slow braise is crucial for tenderness from this lean cut.
- Orange quarters add subtle sweetness and help tenderize meat.
- High heat for final crisping is essential—don't crowd the pan.
- Leftover carnitas are excellent in quesadillas, burritos, or tortas.
Wine Pairing
Mexican Lager or Grenache – Ice-cold Mexican beer with lime is traditional, or try fruity Grenache.
Nutrition Facts
(per serving) Calories: 395 | Protein: 44g | Fat: 20g | Carbohydrates: 8g | Iron: 5.0mg
