Recipe by Goya
"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."
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boneless pork shoulder, cut into 1-inch cubes
Goya Adobo with Pepper
Goya Minced Garlic
Goya Green Pickled Jalapeno Pepper
Goya Powdered Chicken Bouillon
Water to cover
Goya Corn Oil
1 1/2 cups
Sazon Goya without Annatto
Goya Flour Tortillas, warmed
1 (17.6 ounce) container
Goya Salsa Pico de Gallo (Mild)
1 (12 ounce) tub
Goya Frozen Guacamole, thawed
absolutely wonderful! I added Aleppo and chipotle, just to spice it up. What a wonderful and simple addition to my collection!
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.
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.
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.
Amazing tasting carnitas and so easy to make and makes the whole house smell yummy.
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.
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