The Mexican Recipe I can't Stop Eating

This tasty Carnitas Tacos Recipe is loaded with tender, delicious pork carnitas, salsa verde, onion, and cilantro in a warm corn tortilla. Once you try these tacos, there’s no going back to your favorite Mexican restaurant.
→ Recipe: PRINT THIS RECIPE: www.billyparis...
→ Ingredients
• 3 ½ pound bone-in pork shoulder, cut onto large 1 pound chunks
• 1 rack St. Louis sparerib, cut into 3 to 4 bone pieces
• 2 12” x 6” fresh pork skin cueritos
• 4 pounds of lard
• 1 peeled yellow onion cut into quarters
• 8 garlic cloves
• 2 oranges and juice
• 2 limes and juice
• 2 bay leaves
• 2 tablespoons dry oregano
• 1 tablespoon dry thyme
• 12 ounce can evaporate milk
• lime juice to taste
• coarse salt to taste
Watch more recipe videos:
Birria: • Homemade Birria Tacos ...
Chicken Tinga: • Delicious Chicken Ting...
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Classical culinary expertise meets home cooking!
I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.
Join me as I teach essential cooking techniques and provide easy-to-follow recipes, empowering you to create restaurant quality meals right in your own kitchen. From classic dishes to innovative creations, I'll show you how to make anything from scratch, ensuring that every meal is a masterpiece.
Food is the common language that bridges diverse backgrounds and stories, bringing people together around the same table. For me, cooking isn't just a skill; it's a source of pure happiness and fulfillment.
Tune in every Friday for a new recipe, and subscribe now to discover why homemade food always tastes better. Let's cook up some magic together!

[@lisapop5219]

The Hispanic food section has pork lard for sale at every grocery store I have been to. It might also be in the cooking oil section. For the skin, you can also try Asian grocers.

[@ChefBillyParisi]

Excellent! Thanks for the recommendation!

[@rosavargas9125]

I’m from Zamora, Michoacán & this is hands down the best carnitas recipe video I’ve seen. Also, love the respect & love you put into every video of every cuisine! Definitely going to try re-creating this as I live in Arizona & it’s hard to find something even slightly close to the real deal. I had better luck when I lived in California 😢.

[@mateomoore6385]

Manteca not just lard !!! And please don’t phone it in and use neutral oil, the flavour will really fall flat comparatively. Also USE MEXICAN OREGANO !!!!!! LIKE PLEASE !!!!!!!!!!

[@richmosley2519]

Thanks chef! I appreciate the more traditional approach to this dish. I usually go the quick route via pressure cooker then sear, and that is fine. But, you demonstrated an approach that has even more flavor. It is pretty great to taste the difference between various approaches to the same ingredients.

[@petegau]

❤

[@mexlunita73]

We need to make a great salsa verde white cheese and nopales

[@rolandososa780]

I am going to do your recipe chef!!! Looks delicious

[@billburbank4314]

Ok...the evap milk was surprise! Was waiting for the cola!

[@ChefBillyParisi]

That is definitely an additional ingredient that is classical. It’s usually helped to slightly tenderize, but also more make sure the meat is dark. I feel like I was able to achieve that in the initial fry.

[@petegau]

Muchas gracias. Thank goodness you didn’t turn that lovely carnitas into pulled pork. It should be chopped.

[@carolcollins5490]

Has anyone ever told you look like John Oliiver the comedian

[@ChefBillyParisi]

A few times lol, but I have no clue who he is.

[@rpbonnette]

I made a similar recipe recently but started it on my pellet smoker for an hour to gain a little smoke. Then the chunks of meat were placed into a disposable aluminum pan along with the lard, the citrus and the dry spices. After the meat began to slow cook in the lard and was starting to brown a bit more I added a 16 oz bottle of Coca Cola. The real stuff from Mexico. This continued to braise away on the smoker until the IT of the meat was about 190°-195°. This is so much better than carnitas cooked in a slow cooker. It’s amazing. I’d not seen the addition of evaporated milk but will give that a go next time I make these. We live much of the year in the Rio Grande Valley just a mile from the Mexican Border so we can get authentic carnitas In restaurants but I love to make them for a group of friends and the smoker makes doing so a bit easier. Thanks for your recipe.

[@ChefBillyParisi]

Man that sounds good!!

[@fleetwoodfan12]

I love your videos dude. Really appreciate your explanations and how you make the different techniques so accessible. Your recipes rock too. I make your sloppy joes every month (wife insists upon them). Thanks for what you do!

[@ChefBillyParisi]

I appreciate the encouraging words. Many thanks!

[@kylediffusion9879]

I found your doppelganger, his name is Sam seder

[@dangiles5670]

If you have a Mexican grocer near by, get some Manteca in place of the lard and get Mexican oregano. It makes a difference!

[@Mandibil]

How do you eat a recipe ?

[@rickdavila6969]

Pronunciation of cueritos... Spot-on, brother.

[@Goldenkryptonite999]

I’m from Michoacán you did a great job. You also need to do a recipe for a killer salsa made with tomatillo milpero, I guarantee it will take it from a 10 to an over the 🔝 20+ on the flavor scale. Just like in Texas BBQ the secret is in the sauce!!

[@JoeG322]

ok, this is a must do for me.

[@ggbrady]

My dude. everytime you say save the waste for stock.... I'm platonically in love with you!

[@jaketallorlin223]

I bet yours tasted great! I've made with lard before but i went back to smoking it 3 hours and then putting into a slow cooker to finish. Alot of recipes say to finish by covering it with foil in the smoker but its the same cooking process to move it to a crockpot. And its easier to regulate temp in a crockpot than a smoker unless its a pellet smoker. I like you, cut up into smaller chunks. To get more seasoning and smoke on more meat surface. Alot of oregano, cumin, salt, quite a bit of pepper and garlic. Sliced onions. Jalepenos.

[@johnscism8622]

Off topic slightly, but with all the different home made flour tortilla recipies, I would love to see you do an comparison/evaluation of recipies using oil vs lard, baking powder vs. no baking powder, and butter vs oil or lard. Just a show idea.

[@ws6284]

Thank you for this recipe. I modified it on a smaller scale, and the flavor is absolutely wonderful. This is THE carnitas recipe to use.

[@thegolfcartshop]

looks good 👍

[@growintheglass]

We love carnitas at Grow in the Glass ... just need to find the best cerveza to go with it!

[@donnadehardt5728]

Did you get hungry? You started with 4 pieces of pork shoulder &bythe time you added the ribs, there were only 3. Looks like a great recipe. I will be trying it. I asked my favorite mexican restaurant (with excellent carnitas in deep fat like that & they said no. Just a regular amount of fat. They wouldn't tell the spices/other ingredients). But it was browned again after shredding for the mailliard.

[@ChefBillyParisi]

No, look again there’s four in there.

[@tinarytting3799]

Could this be frozen?

[@Gggi1987]

Wow I’m sure the aroma and taste is outstanding

[@MrsPamB]

Chef, I’m surprised you didn’t mention duck fat as one of the oils that you love to cook with, especially since you did the duck confit and cassoulet recipes recently!

[@ChefBillyParisi]

I don’t always have it and it’s less accessible is all.

[@sbraudrick]

This looks amazing. Honest question about the choice of ribs & butt vs just butt. why?

[@nateb2715]

That meat that comes off the ribs is SOOO good. Just a different level of flavor

[@LessTalkMoreDelicious]

Confit = legit Cuerito = legit ✨👍

[@thatfishindude239]

$50 worth of oil to cook a dish that’s supposed be super cheap 😂😂😂

[@ivannovo1]

You’ve been getting ripped off lol, I bought 5 pounds of lard for $18.

[@nathanfranklin7210]

Im making this right now. Everything was going good til I put in the milk. It looks weird but im gonna trust the process. Ill let you know how it turns out

[@ChefBillyParisi]

It seems like it curdles, but stay the course!

[@nathanfranklin7210]

@@ChefBillyParisi I did and it was awesome! Great recipe chef. Thanks.

[@Linda-ot3pj]

I want some !!!!

[@CT0704]

Delicious!!!!

[@kairodumba7924]

Just curious, can I use the leftover oil for anything or I have to throw it out because it is already mixed with all the citrus?

[@GasStationKnives4Ever]

I keep all my excess lard in the fridge and it lasts forever.

[@ChefBillyParisi]

Yes, I explain that towards the end of the video :-)

[@jenniferhejhal4101]

Beef are better.

[@Wakeboardr2004]

English are good

[@boejar]

did he say hot water and soap?

[@sailuna9195]

Yes, to clean the cutting board.

[@boejar]

@@sailuna9195 I thought he said that for the meat. I was like wtf is wrong with this dude

[@sailuna9195]

I don't eat pork but since I'm mexican born and raised, of course I've seen carnitas in so many taquerias, I want to congratulate you on this recipe, bravo. Ya eres un chingon.

[@PLBurke-fe8pd]

a side of cardiac arrest with my carnitas and pork lard....sorry cant do that to my healthy person.

[@ljrouse5]

Then don't make it 🤡

[@viraltube4232]

how unhealthy it damn low life span

[@ianrickey208]

Authentic recipes such as carnitas (a personal fave - I dine on swine) are when I eat out. As a home cook I am unwilling and not interested in creating so much mess for a meal. I don't have the time or inclination. Chef, I come to you for amazing recipes that I can do at home with a maximum of flavor, executing solid technique, and a reasonable time commitment. This isn't it. But man-oh-man I would grub on your carnitas!!!!!!!

[@ChefBillyParisi]

Well there are a lot of foods out there that take more time and effort than others. I pride myself on not skipping on the classical nature of these recipes for the sake of time and want to show people the proper way to make them and for two reasons. One so the art of the procedure does not get lost and two because there are folks that do want to see it and do want to attempt it. You’re right though, they were dang good and would have loved your help eating them because there was a lot 😂😂

[@TheGumpyGump]

That would be $40 of avocado oil. 😅

[@ChefBillyParisi]

Would not be cheap lol

[@thebigdoghimself]

That's interesting. I've always done it the lazy Mexicans way. In a slow cooker with 2x mexican coke cola, 2x cut oranges 2x limes 1x chopped onion and a chopped tomatoe. Then pull it out, shred it, removing the fat, and then frying it up in a pan or griddle.

[@ChefBillyParisi]

I bet it’s still dang tasty though.

[@SnaketheJake87]

No cinnamon. Ribs aren’t necessary.