Description
Loaded Carnitas Fries combine tender, flavorful braised pork shoulder with crispy oven-baked russet potato fries, topped with melty queso Oaxaca, creamy guacamole, fresh pico de gallo, and tangy crema mexicana for a comforting and indulgent Mexican-inspired snack or meal.
Ingredients
Carnitas
- 2 tablespoons lard (or solid vegetable shortening)
- 3 1/2 pounds boneless pork shoulder (cut into 5-inch chunks, do not remove fat)
- Kosher salt (2 teaspoons total, divided)
- 1 1/2 cups water
- 1 orange (juiced)
- 1/2 white onion (roughly chopped)
- 8 garlic cloves (roughly chopped)
- 2 chipotle peppers in adobo sauce
- 1 teaspoon dried Mexican oregano
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 2 tablespoons dark brown sugar (packed)
- 2 fresh thyme sprigs
- 2 bay leaves
Crispy Oven Fries
- 5 medium russet potatoes
- 2-3 tablespoons olive or avocado oil
- 1 tablespoon Kosher salt
Toppings
- Queso Oaxaca (shredded, quantity to taste)
- Guacamole Mexicano (quantity to taste)
- Pico de Gallo (quantity to taste)
- Crema Mexicana (quantity to taste)
Instructions
- Brown the Pork: In a large, deep frying pan or stockpot over medium-high heat, melt the lard. Season the pork chunks on all sides with 1 teaspoon kosher salt. When lard is hot, add pork in batches without crowding. Cook each batch, turning once, until browned on both sides, about 3–4 minutes per side. Transfer browned pork to a plate and repeat with remaining pork.
- Prepare the Braising Liquid: While pork is browning, blend water, orange juice, white onion, garlic, chipotle peppers in adobo sauce, dried Mexican oregano, ground cumin, ground cinnamon, 1 tablespoon kosher salt, and ground black pepper until smooth to create the braising liquid.
- Braise the Pork: Return all browned pork pieces to the pan. Pour in the braising liquid evenly over the meat. Sprinkle dark brown sugar over the pork. Place fresh thyme sprigs and bay leaves on top. Reduce heat to medium-low, cover the pan, and cook until pork is fork-tender, approximately 1 hour.
- Shred or Chop the Pork: After braising, shred the pork with forks or chop into bite-sized pieces. Keep warm until ready for crisping and assembly.
- Crisp the Carnitas: Line a baking sheet with foil and spread the shredded pork evenly. Broil on high for 4-6 minutes, watching closely until pork becomes crispy and caramelized. Alternatively, heat a large cast-iron pan over medium-high heat, add pork pieces, and cook, turning occasionally, until the liquid evaporates and the exterior crisps to your liking.
- Preheat the Oven for Fries: Set oven to 375°F (190°C) to prepare for baking the fries.
- Prepare the Potatoes: Wash and peel the russet potatoes if desired, or leave skins on. Cut them into your preferred fry size.
- Soak the Potatoes: Place cut potatoes in cold water for at least 30 minutes to remove excess starch, improving crispiness. Drain and thoroughly pat dry with a kitchen towel to remove moisture.
- Season and Bake Fries: Toss dried potato pieces with 2-3 tablespoons olive or avocado oil and 1 tablespoon kosher salt. Spread fries in a single layer on a parchment-lined baking sheet.
- Bake the Fries: Bake for 45 minutes, flipping fries halfway through cooking, until they are golden brown and crispy.
- Assemble Loaded Carnitas Fries: Remove fries from the oven and evenly sprinkle shredded queso Oaxaca and warm carnitas over the fries. Return to the oven and bake an additional 10 minutes, until cheese is melted and bubbly.
- Add Toppings and Serve: Remove from oven and top with desired amounts of guacamole mexicano, pico de gallo, and crema mexicana. Serve immediately and enjoy the loaded carnitas fries.
Notes
- Lard can be substituted with solid vegetable shortening for a different fat profile.
- Soaking the potatoes helps achieve extra crispy fries by removing surface starch.
- Broiling the carnitas after braising adds a crispy, caramelized texture reminiscent of traditional carnitas.
- Use a cast-iron pan to crisp carnitas if you prefer stovetop method over broiling.
- You can leave potato skins on for added texture and nutrition.
- Adjust the amount of chipotle peppers to control the heat level in the braising liquid.
- Queso Oaxaca is preferred for its melting properties but can be substituted with mozzarella or Monterey Jack if unavailable.
