The Art of Making Traditional Carnitas in a Copper Pot
When it comes to Mexican cuisine, few dishes are as iconic as carnitas. This rich, flavorful dish is known for its juicy, tender pork, and it’s often served at family gatherings and celebrations. While there are many ways to prepare carnitas, the traditional method involves using a hand-hammered copper pot, which gives the meat its authentic flavor and texture. In this blog, we’ll walk you through the process of making delicious carnitas using CEMCUI’s 7.5-liter copper pot, perfect for home cooks looking to honor Mexican culinary traditions.
Why Copper?
The use of a copper pot, or cazo, is key to achieving the perfect carnitas. Copper conducts heat evenly, ensuring that the pork cooks consistently without burning. Its wide, shallow design also allows the meat to fry in its own fat, resulting in a crispy exterior and tender inside. CEMCUI’s hand-hammered copper pots are not only a piece of functional art but also a tool steeped in Mexican heritage.
Ingredients:
- 3 kg (about 6.5 lbs) of pork shoulder or pork butt, cut into large chunks
- 1 cup of lard (or vegetable oil)
- 1 orange, cut in half
- 1 head of garlic, peeled
- 1 large onion, quartered
- 3 bay leaves
- Salt to taste
- 1 liter of water
Instructions:
1. Preparing the Copper Pot
Before you begin cooking, it’s essential to properly clean and season your copper pot if it’s new. Rinse it with warm water and dry it thoroughly. You can rub a small amount of oil on the interior surface and heat the pot to help maintain its quality.
2. Melting the Lard
Place your copper pot over medium heat and add the cup of lard. Allow it to melt completely, which will create a base for frying the pork. If you prefer a lighter alternative, vegetable oil can be used, but lard gives the carnitas their traditional richness.
3. Adding the Pork
Once the lard is melted and hot, carefully add the chunks of pork to the pot. The copper’s excellent heat conduction ensures that each piece of meat cooks evenly. Fry the pork on all sides until it develops a golden-brown crust. This step locks in the flavors and keeps the meat tender on the inside.
4. The Flavor Infusion
Squeeze the juice of the orange halves over the pork, then drop the orange rinds into the pot for extra flavor. Add the garlic, onion, bay leaves, and a generous amount of salt. Pour in the liter of water, which will help the meat cook slowly and evenly.
5. Simmer and Reduce
Reduce the heat to low and cover the copper pot. Let the pork simmer for about 2 to 2.5 hours, stirring occasionally to ensure that it doesn’t stick to the bottom. Over time, the water will evaporate, and the pork will fry in its own fat, becoming beautifully crisp on the outside.
6. Finishing Touches
Once the water has completely evaporated, you’ll be left with crispy, tender carnitas that are infused with the citrusy aroma of the orange and the deep, savory notes of garlic and onion. Remove the bay leaves and discard the orange peels.
7. Serve and Enjoy
Serve the carnitas with warm tortillas, salsa, and freshly chopped cilantro. Whether you’re making tacos, burritos, or simply enjoying them on their own, the flavor of these carnitas will transport you straight to the heart of Mexico.
Why Choose CEMCUI’s Copper Pot?
At CEMCUI, we are committed to preserving Mexican craftsmanship, and our hand-hammered copper pots are a reflection of that dedication. Each pot is made by skilled artisans, ensuring that it’s not only functional but also a beautiful addition to your kitchen. The unique heat conduction properties of copper make it the perfect tool for cooking carnitas to perfection, just as they’ve been made for generations.
So, if you’re looking to elevate your next family meal or celebrate Mexican culinary tradition, try making carnitas with our 7.5-liter copper pot. The taste, texture, and experience will be one to remember.
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