This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Pressure Cooker Carnitas
Shredded Pork Taco Filling
Carnitas with Pico De Gallo
Pork Carnitas
Manteca Fried Carnitas
more »
Top Related Articles
The Global Pantry: Mexico
Making Apple Pie Filling
Making Cheesecake Filling
Tortillas from Scratch
Viva Cinco de Mayo
Making Tamales
Festive Feasting for Cinco de Mayo
Day of the Dead
Fiesta Foods for Cinco de Mayo
Tex-Mex Favorites
Related Collections
Authentic Mexican Beef and Pork (Carnes)
200 Calories or Less per Serving - Pork
300 Calories or Less per Serving - Pork
Authentic Mexican Food Recipes
200 Calories or Less per Serving

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Carnitas Filling

By: JIMMYDEAN4

"Mexican shredded pork filling, use it in tacos, tamales, or burritos."

Rate/Review | Read Reviews (69)

What to Drink?
	Tempranillo
	Prickly Pear Margarita
	Beer

Prep Time:
20 Min

Cook Time:
2 Hrs

Ready In:
2 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 pound boneless pork shoulder
1 clove garlic, crushed
1 onion, cut into 4 wedges
1 carrot, peeled and cut into 1 inch pieces
1 celery, cut into 1 inch pieces
1 tomato, chopped
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1 bay leaf

Directions

Place pork, garlic, onion, carrot, celery, and tomato in a saucepan. Season with chili powder, salt, cumin, oregano, pepper, and bay leaf; add enough water to cover. Bring to a boil, then reduce to a simmer. Cover and simmer until pork is tender, about two hours. Cool and shred. Use in tacos or tamales.