Pork Carnitas

Pork Carnitas

105
Nette 11

"Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa."

Ingredients

3 h 45 m {{adjustedServings}} servings 250 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 19.1 g
  • 29%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 16.2 g
  • 32%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 2072 mg
  • 83%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
  3. Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
  4. Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

Footnotes

  • Cook's Note
  • Serve the carnitas with warm, fresh tortillas and salsa.
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Reviews

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  1. 143 Ratings

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Hi all, I just figured out today that this had been published. A few things: Keep in mind, the objective of the final step is to get slightly crispy outside with a moist, tender inside. Conve...

i havent tried the recipe but if anyone out there wants to make a variation to this recipe, i recently saw a Mexican friend making carnitas (a whole pig) and what he put in for seasoning was coc...

I'm very happy with how our carnitas turned out! I used a tenderloin and substituted a dark beer for the chicken broth. Very tender and flavorful!