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My review
Pork Carnitas
Nette
"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."
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Ingredients
3 h 45 m servings 250 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat an oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 250 calories; 19.1 g fat; 2.3 g carbohydrates; 16.2 g protein; 62 mg cholesterol; 2072 mg sodium. Full nutrition
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Reviews
Read all reviews 275356 Ratings
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Most helpful positive review
9/12/2012
Hi all, Keep in mind, the objective of the final step is to get slightly crispy outside with a moist, tender inside. Convection oven is great for this. The recipe says a "clove" of garlic .....
Most helpful critical review
9/8/2013
Texture was perfect, but meat was waaaaay too salty. Salt overpowered the cumin and chili powder. 1 Tablespoon would have been plenty. Easy fix for an otherwise good recipe.
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9/12/2012
Hi all, Keep in mind, the objective of the final step is to get slightly crispy outside with a moist, tender inside. Convection oven is great for this. The recipe says a "clove" of garlic .....
10/9/2011
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...
3/20/2012
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!
5/16/2012
So moist and with great flavor. I never measure just cook by smell, but I upped the garlic, and used the juice of a whole lime. Went a little heavy on the chili powder and cumin, and only salt...
3/9/2013
I made this recipe tonight, and WOW!! Complete out of the ballpark hit with my family. I doubled the recipe for my large family. I used pork sirloin, as that is what Costco had in the 8LB quanti...
7/25/2012
This recipe is perfect! I followed it exactly with one exception - I added about 1/2 cup of coca cola to the liquid while the meat was simmmering and it turned out great. My husband is Mexican a...
9/19/2012
I loved the cooking method for these carnitas!! Seriously best I've ever made or bought eating out. I do admit I did a few things differently. I upped the spices, did a dry rub on the pork and...
6/20/2014
I just made this, and it is awesomely delicious! I followed the recipe exactly as far as ingredients. I did however cook it in the crockpot overnight instead of on the stove. Turned it off in th...
7/31/2015
I had every intention of photographing this. I really did. But here’s what happened – the smell of this was driving me nuts the whole time it was cooking. I mean it. By the time we sat down t...