A crispy dish with a citrus kick--carnitas aren't just for enjoying in Mexican restaurants. The secret to authentic carnitas cooks up at home in three easy steps that combine the savory juiciness of pork shoulder with delicious spices.

Goya

Recipe Summary

prep:
20 mins
cook:
1 hr 45 mins
total:
2 hrs 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season meat with Adobo.

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  • In a deep-sided frying pan or casserole, combine pork, onion, garlic, Jalapeno, bouillon. Add water to cover. Bring to boil, cover and simmer on low heat until meat is tender, about 1 hour.

  • Preheat oven to 400 degrees F.

  • Drain pork in colander, discarding vegetables and water.

  • Heat oil in same pan on medium high. Add drained meat and brown, turning occasionally. When meat is browned, add orange juice and Sazon and bring to boil. Place in oven, uncovered, until juice reduces and glazes meat, about 30 minutes. Stir every 5-10 minutes so it doesn't stick and juice evenly coats meat.

  • Serve with Tortillas, Salsa Pico de Gallo and Guacamole.

Cooking tip from LA COCINA GOYA

Authentic Carnitas at Home: Authentic Carnitas animate your home with the zesty flavor of Mexican tradition. The trick is to simmer the pork shoulder with the orange juice just right, so that the citrus infuses the carnitas with a surprising bite. A quick flick of a whisk through the juice every few minutes helps along a glaze that makes authentic Carnitas such a hit. Continue to simmer your Carnitas until the citrus gloss clings to the crispy meat. Your family will rave about the mouth-watering scent and flavor!

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Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/18/2011
absolutely wonderful! I added Aleppo and chipotle just to spice it up. What a wonderful and simple addition to my collection! Read More
(16)
23 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/18/2011
absolutely wonderful! I added Aleppo and chipotle just to spice it up. What a wonderful and simple addition to my collection! Read More
(16)
Rating: 5 stars
01/04/2011
Delish!! I may never have ground beef tacos again. I used pork loin to cut down on fat. The second time I made this I skipped the oven and put it in the crock pot still wonderful. Served with corn tortillas pico sour cream lettuce and cheese. Read More
(12)
Rating: 4 stars
10/15/2010
tasty!!! really like the citrus taste. its also one of the few recipes for pork shoulder that doesn't require 5hrs in the crockpot/oven. i didn't use any Goya products and was still able to create the recipe. Not spicy at all even though i added the jalepeno. Ate with warmed tortillas and homemade pico de gallo. Read More
(8)
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Rating: 5 stars
08/21/2013
This was awesome! I used a pork loin roast. I didn't use the jalapeno but substituted 1/4 tsp Chipotle Chili powder. Served on whole wheat flour tortillas with fresh avocado squirted with fresh lime juice and sour cream in place of the pre-made guacamole. Added some shredded lettuce too. Definite keeper for this house. Read More
(6)
Rating: 5 stars
02/03/2014
I did the pork to the T and it came out great. Nice orange-y taste. My boyfriend loved it. I served it in warm tortillas with shredded lettuce made my own Pico de gallo squeeze of lime and drizzled it with some Salsa Verde. Good recipe to have. Read More
(4)
Rating: 5 stars
04/18/2015
My husband and I absolutely love this recipe. I make my own adobo seasoning and it always turns out amazing! Read More
(3)
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Rating: 5 stars
08/02/2013
I did use the optional pickled jalapeno and it was spicy but really good. I used pork loin since it was what I had and it was delicious. Read More
(3)
Rating: 5 stars
11/08/2013
Amazing tasting carnitas and so easy to make and makes the whole house smell yummy. Read More
(3)
Rating: 5 stars
04/16/2017
I made this recipe and it was delicious the spices are great. Looking forward to making it again. garnished with Mexican white cheese and avocado slices and chili verde salsa on the side Read More
(3)
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