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November 22, 2019

Pork Carnitas

Tender, juicy, savory, fall-apart pork roast cooked in a slow-cooker and browned in cast iron pan, or baking sheet under the broiler. Tuck the carnitas into warm corn tortillas and keep the toppings simple with diced white onion, cilantro, and a squeeze of lime.

Pork Carnitas with guacamole

 To make this Carnitas recipe, the pork is seasoned to perfection, then slow cooked until fork tender. Carnitas are the Mexican version of pulled pork and can be used for tacos, burritos, nachos, enchiladas, and quesadillas.

 How to crisp Carnitas:


Stovetop: Heat cast iron pan a few minutes, add 6 tablespoons of oilthen carefully add layer of shredded pork...use large spoon or tongs.




Do not stir too often, the meat needs to crisp on medium heat. Use a cast-iron pan it holds heat evenly. 

Carefully turn over meat to crisp, push aside meat, and add more meat to crisp. 



Make sure all meat is warm and crispy. Turn heat off. Warm corn tortillas. Take 2 warm corn tortillas, add meat, sprinkle with onions, cilantro, and salsa.  Garnish with sliced lime, avocado slices and guacamole( optional).


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Serves 6

Ingredients:
3 lbs of pork roast, boneless
2 tsp of minced garlic (4 garlic cloves)
1 large white onion, diced
1 jalapeño pepper or serrano pepper chopped
without seeds. ( with seeds if you like spicy)
1 bunch of cilantro chopped.
1/2 tsp each of ground cumin, Mexican oregano,
onion powder.
1/2 cup  vegetable oil

1/2 cup orange juice


1/4 cup lime juice


Corn Tortillas
3 limes
Salsa 
Crock-Pot
Cast Iron skillet (recommended)

Guacamole (optional but recommended)




 Instructions:
1. Place pork into Crock-Pot, add
chopped peppers, cumin, oregano, and minced
garlic, orange juice, lime juice, and broth. Turn on 

low (8-10) hours or high (4-6)hours. 

 ***For busy cooks, cook meat the day before and 

shred, and refrigerate*** 


2. Shred pork into chunky size, not too fine.
3.  (Stovetop Method): Heat cast iron pan a few 

minutes, add 6 tablespoons of oil
, then carefully add


layer of shredded pork...use large spoon or tongs.



4. Do not stir, the meat needs to crisp. Use 

medium heat, cast iron pans hold heat evenly. 


Carefully turn over meat to crisp, push aside meat, 

'
and add more meat to crisp. (Broiler method) spread 

the shredded meat on a baking sheet broil until the 

edges are deep brown and crispy.

5. Make sure all meat is warm and crispy. Turn heat 

off. Warm corn tortillas.

6. Take 2 warm corn tortillas, add meat, sprinkle with 

onions, cilantro, and salsa.  Garnish with sliced lime, 

avocado slices and guacamole( optional).



Serve with rice and beans.




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