I'm looking for a authentic Mexican carnitas reciepe, the one they use in the Mexican food store and resturant

Question

I know they boil the pork in oil or lard but I would like to know at what tempurature the oil is kept, for how long it is boiled in the oil and what type of pan they use so that the oil does not get so hot as to catch on fire? can you use a turkey frier? can I use a smoker? What is the best part of pork to use for this? I am having a Mexican themed 50th birthday party and am planning for this so I don't want to cook just a little pork I need to cook about 35 to 50 lbs of pork.

Answer 1

1.  Use Pork Shoulder (Marinate with garlic, olive oil, red pepper ,cumin and salt)

2,  Use the turkey fryer......it's messy

3.  350-375 degrees, remember to let the temperature recover between batches of meat.

4.  Here's the secret (don't tell anyone) that I got from a guy who ran 2 family owned Mexican Restaurants here in Fresno, CA.  Add Oranges (quartered) and a can or two of Coca-Cola to the fryer (carefully) after you've put the meat in.  The soda and the orange juice caramelize  the meat.  It's amazingly good.

I didn't believe it 'til I tried it, but its really, really good.

Answer 2

Michoacan-Style Pork Carnitas

Makes 10 to 11 pounds of boneless meat, serves 25 to 30

18 pounds bone-in pork shoulder (skin-on picnic shoulder is a good choice, too), cut into 2-pound chunks

½ cup fresh lime juice

½ cup salt

About 4 gallons lard or vegetable oil

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Marinate the meat.  Lay the chunks of pork in one or more large tubs.  Mix together the lime juice and salt.  Smear the mixture on all sides of each piece of pork, cover and refrigerate for several hours.

Cooking the carnitas.  Set up a turkey fryer: fill with oil to the level marked on the turkey fryer for a 16- to 18-pound turkey, attach the thermometer, and, if your model has one, slide in the raised perforated plate that will keep the meat from resting on the bottom of the pan. Heat over medium-high heat until the lard or oil reaches about 275 degrees.  Carefully lower in the pieces of pork, but none of the juice that may have collected around them. Adjust the heat to between medium and medium-low.  After the oil’s initial frenzy of having received the moist pork, it should settle into what looks like a brisk simmer when you have the temperature right.  You’ll notice, too, that the temperature will have dropped to just above 212 degrees—the boiling point of water—indicating that the meat is literally simmering in the oil. Using a pair of long tongs or one of those large Chinese wire strainer/skimmers, gently move the pieces of meat every 10 minutes or so.  

In about 1 ¼ hours, the meat should be completely tender, but not falling apart—I’d start checking it at about 1 hour.  When it is completely tender—meaning you can pretty easily pull it away from the bone—remove it to a large paper towel-lined pan. The carnitas are ready to eat—though they may not be as brown as you’re expecting. (They will, however, take on more of a golden color as they begin to cool.) To give them a richly browned exterior, raise the heat under the lard or oil and let the temperature rise to 325 degrees. A piece at a time, lower the meat into the oil and let brown—it’ll only take 45 seconds to a minute.  Drain on paper towels and keep warm in a low oven until you’re ready to serve.  You may wish to pull the meat off the bones in large chunks, removing as much fat as you like in the process.  Set out for your guests to make soft tacos with warm corn tortillas, guacamole, salsa, and, if you wish, beans.