Spice it Up: My father’s carnitas | PostIndependent.com

Spice it Up: My father’s carnitas

Since it’s May, and Cinco de Mayo is around the corner, I can’t help but to think about my father’s carnitas.

Slow braised pork in pork fat — yeah, I said it; pork fat! Although I eat healthy all year round, there are a few days out of the year that I go big. So have a party, and feature these with a margarita or an ice cold beer.


5 lbs pork shoulder, cut into 3-inch chunks

6 cups pork fat or lard

1 lime, cut in half

1 lemon, cut in half

1 orange, cut in quarters

3 garlic cloves, whole

1 small yellow onion, cut in quarters

1 jalapeño, cut in half

1 corona beer

kosher salt to taste


Place the lard into a tall pot over low-medium heat.

Add the onions, garlic, jalapeño and the pork.

Cook for about four hours.

Add your citrus, and allow another hour under the same heat.

After five hours, you will turn up the heat to medium-high for about 10 minutes.

Then pour your beer into your pot and go on full high for another 10 minutes.

Remove the pork chunks, and cut them on a cutting board. Sprinkle kosher salt on top with lime juice.

Serve with tortillas and, you are golden!

Susie Jimenez was the runner-up from season 7 of “Food Network Star” and owns a catering company in the Roaring Fork Valley. Her recipes appear every first Friday in Scene. She can be reached at susiespiceitup@gmail.com or 970-948-4096.

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