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Pork Carnitas
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- #7929
Delicious pork carnitas made by simmering the seasoned pork until tender, then baking it to give it the traditional texture. Perfect for tacos, quesadillas, burritos, etc.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
6 reviews
ingredients
2 pounds pork butt
1 medium onion, cut in half or quarters
1 clove garlic, chopped
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
garlic salt, to taste
directions
In a Dutch oven, combine the pork, onion, garlic, salt, oregano, and cumin. Add enough water to just cover the meat. Bring to a boil over medium-high heat. Reduce heat to a simmer and cover. Let cook at a low simmer for 2 hours. Do not let the liquid boil or the meat may end up tough and dry.
Preheat the oven to 350 degrees F.
Drain the liquid off the pork and discard the onion. Place the pork in a baking pan and sprinkle with garlic salt.
Bake for 45 minutes or until meat is tender enough to shred with a fork.
Remove the pork from the oven and let stand until it's cool enough to handle. Using two forks (or your fingers), shred the meat into small chunks.
Serve the pork carnitas as is simply with tortillas, or the meat can be used in tacos, sandwiches, enchiladas, burritos, quesadillas, etc.
Store in the fridge for 2-3 days.
nutrition data
513 calories, 35 grams fat, 2 grams carbohydrates, 44 grams protein per serving. This recipe is low in carbs.
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reviews & comments
December 20, 2021
First time making carnitas myself! Turned out perfect.
November 7, 2009
I have been making this for years. A family friend taught me to make this traditional dish many years ago. It is always a hit and a great dish to take to pot luck since you can make it a head of time and then just use the crok-pot to keep it warm. Reserve broth from boiling the meat makes a great soup base for the next day! I shred the meat first and broil it on High instead of baking it. This gives the edges and some of the meat the great caramelization while keeping most of the meat moist. I add broth by the spoon fulls to the broiling pan as needed to keep it moist and stir it frequently. We serve with steamed corn tortillias (healther than softened in oil), sour cream, shredded cheese, avacado or guacamole, and of course homemade hot sauce/pico!
August 1, 2009
excellent recipe! i only baked the carnitas for 10 minutes because i wanted the carnitas to stay moist and tender. soo good! my husband is a carnitas-fan and he absolutely loved this recipe! thanks!
September 30, 2007
THIS RECIPE WORKS GREAT. THE ONLY THING I DO DIFFERENT IS ADD TWO CANS OF GREEN CHILES. TURNS OUT YUMMY!
October 11, 2006
Super easy recipe I have been using for years! Always comes out great.
August 21, 2006
i grew up in California and the mexican resteraunts offered this dish but I never knew it would be this easy to make. I used a crock pot for the early stages then baked the pork. It was fabulous thanks to this recipe. Thanks again. =)