Making Carnitas With A Traditional Mexican Cazo

Making Carnitas With A Traditional Mexican Cazo

SOHO TACO Gourmet Taco Catering - Carnitas - Cazo - main

Braising carnitas at SOHO TACO headquarters using a large Mexican cazo pot.

It’s Friday and the Memorial Day weekend is upon us.  We have several orders of carnitas tacos lined up so it’s time to bring out the heavy artillery!

Here at SOHO TACO, when it comes to preparing this signature taco we prefer to go the traditional route and use a large pot imported from Mexico called a ‘cazo‘.   If you’ve never seen one of these before, it looks like a cross between a very sturdy stock pot and a Chinese wok.  And, it’s HUGE.

SOHO TACO Gourmet Taco Catering - Carnitas - Cazo - view from top main

Featuring a wide open mouth and a deep interior, a cazo is ideal for braising carnitas.

In Mexico these pots are usually made of copper, but health regulations require that ours be made of steel.  But, that’s ok, the results are still absolutely delicious.

Right now our entire headquarters has been blanketed with hypnotic aromas emanating from the kitchen.  We have several batches of carnitas to make so the cazo is being put to seriously good use.

SOHO TACO Gourmet Taco Catering - Carnitas - Cazo - end result - main

The juicy end results. Braising in a cazo helps enhance not only the flavors in carnitas, but it also helps impart a buttery soft texture.

We’ve tried braising the pork in a regular stock pot, but it just doesn’t compare.  Something about the make and build of this traditional kitchen gear really does bring out the very best of this dish.

Hopefully we’ll have the chance to serve some carnitas for you at an upcoming private event or at our next food truck stop.   And, if so, maybe you can taste the difference.

Have a mouth-watering Friday and see you soon!

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