Add Yahoo as a preferred source to see more of our stories on Google. A hearty pulled pork sandwich never fails to satisfy our sweet and smoky BBQ cravings. But when we're looking for a ...

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 is ...

It’s very possible these are the best carnitas you’ll ever have! This Beer Braised Carnitas recipe is full of authentic ...

I will never forget the day chef Gonzalo Guzman from Nopalito casually strolled into San Francisco Cooking School with a bag full of lard the size of basketball. Without introduction, he turned to the ...

Carnitas are a perfect party food for the weekend. They are great for a casual gathering and fun to eat, inviting everyone to roll up their sleeves and assemble their own wrap. They also require time ...

Thanksgiving dinner is done, the turkey is stripped of leftover meat and its bones are simmering into a stock. There are plenty of hefty pieces set aside for making sandwiches, casseroles and salads.

Carnitas, or "little meats" in Spanish, are those crispy, juicy, sizzled bits of meat that crown tacos, rice and beans, and polenta. Traditional recipes involve simmering chunks of pork shoulder in ...

Paper towel dry the pork. Rub salt, pepper, cumin, oregano and smoked paprika all over the pork. In a heavy-bottom pot or Dutch oven, add the olive oil while the pan is placed on medium-high heat.

Carnitas means “tiny meat” in Spanish and is a dish native to the Mexican state of Michoacán. It’s typically prepared in a large cazuela where pork meat is braised and simmered for long hours in oil ...