Reviewed: May 7, 2012

Spicy! I followed the ingredients but it turned out VERY spicy. May have been because I slow cooked it for like 8 hours. I didn't add the carrot or bay leaf. I will make this again but with less chili powder.

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Reviewer:

Savannahrowe

Reviewed: Apr. 5, 2012

This is a new family favorite! I throw this into the crockpot in the morning and by dinner time the house smells wonderful and the family running to the dinner table.

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Reviewer:

hpcurcio

Reviewed: Mar. 4, 2012

Carnitas Filling Haiku: "Smelled divine cooking. Easy prep, and tasted great. (I changed the method.)" Did mine in the crockpot all day til it shredded w/ ease, then baked the shredded pork for a little while to crisp it up. Dumped onto a tortilla w/ a squeeze of lime, cheese, onion, and tomato - wonderful! I'm anxious for leftovers, as I used a 3+ lb. pork butt, and I'm thinking of doing it in a burrito w/ some beans and and sour cream.

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Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Feb. 14, 2012

This will be used often! I had a pack of boneless country ribs, so that's what I used, and will continue to use, it was amazing! I only changed a couple of things. I heated a splash of olive oil in my pan, covered the meat with chili powder & cumin and seared it first. Then added chopped green, red, yellow and orange peppers (about a third of each pepper) along with the rest of the ingredients. I used a little less salt than called for and simmered for an hour longer. I can't wait to make this for my mother when I visit!

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Reviewer:

FROGGY1013

Cooking Level: Intermediate

Living In: High Point, North Carolina, USA

Reviewed: Dec. 18, 2011

I have made this many times with perfect results. Such an incredibly easy recipe! I serve with warm corn tortillas, sour cream, chopped cilantro, salsa, and jack cheese. I, too, fry up the meat after it has been cooked (a la "taco truck" style) to add a little crispiness to the pork. This is definitely a favorite in our household.

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Reviewer:

Mountain Gal

Living In: Bozeman, Montana, USA

Reviewed: Jul. 8, 2011

This recipe was outstanding. My boyfriend asked me to make carnitas and I chose this recipe based on the previous reviews. I did make a few changes. I added a cup of orange juice and half a cup of lime juice. It turned out wonderful. I used the carnitas recipe to make carnitas enchiladas. The pork was so tender it melted in your mouth. This was a fantastic recipe and I will be making it again

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Reviewer:

showjumper

Reviewed: Jun. 12, 2011

I made Carnitas today for my family and used this recipe as a general guide. I feel like this was a good basic recipe but it is missing a couple of key components. I made my Carnitas in my slow cooker. I think this recipe needs additional acid (other than the tomato)to help the meat break down well and absorb the flavor of the seasonings better. I added a couple dashes of orange and lime juice to mine. Vinegar would work too. I also think it would be wise to use a low sodium beef stock in lieu of water. It will only add to the flavor of the dish. I love Rachel Ray's beef stock as it has a nice full flavor and doesnt taste overly salty. I was unable to find a 1-pound pork shoulder roast at the store, ended up with an 8-pound pork shoulder roast instead. I trimmed the roast down and increased the recipe accordingly. At the end of cooking, my Carnitas were still a little lacking in flavor. They were good, they just didnt have a flavor burst. I decided to use some of the juice from the slow cooker and made a homemade carnitas sauce on the stove using stuff I had around the house (tequila, beer, a little starch). I then poured it over the finished meat to add flavor. Yum! I would definitely make this recipe again, but with my own tweaks! Best of luck with your own Carnitas!

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Reviewer:

DowneastKitchen

Reviewed: Feb. 25, 2011

Dee-licious! This will be a regular for us. It was easy to prepare and so good. I left out the celery because I knew my kids wouldn't touch it and I didn't have fresh tomatoes so I used a can of tomato paste. It was great.

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Reviewer:

EBUDD2

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Nov. 29, 2010

My husband LOVES carnitas! This recipe was good, but we felt it could have been outstanding. My usual recipe is 1 large spanish onion cut into wedges and seperated by segments, 1tbsp of tumric, 2 tbsp adobo, 1 tsp cumin, 2 tbsp garlic powder, 1 tbsp sazon de goya con achote, 3 low sodium beef broth cubes, 6 cups of water, and a 1lb pork shoulder roast. Combine all ingredients in a large stock pot and bring to a boil. Cover and simmer on medium low head for 2 to 5 hours. When a fork can easily be inserted into the meat and it is seperationg from the bone it is ready. drain excess liquid and shred. place in a baking pan, bake at 400 for 10-15 min. squeeze fresh lime over the top sprinkle with additional adobo and serve with tortillas and yellow rice. Enjoy :)

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Reviewer:

ClaireSalgado

Reviewed: Nov. 4, 2010

my husband is mexican and loved loved loved this when i made it for him i did add the lime juice and orange juice and chicken broth when i cooked it it was great for his taco and next day had for his lunch too with bread

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