Recipe by 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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pork shoulder, cut into several large pieces
4 (14.5 ounce) cans
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 coca cola, limes and lemons, laurel leaves, and cooking wine. dont forget the salt and use its own drippings to keep it from being dried out, remember, carnitas werent meant to be diet food.
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.
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!
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 salted the meat before browning. Also threw in just a touch of cayenne for good measure. Came out awesome!
I used a pork loin, so I just left the meat in the dutch oven and let it work, after about 2 hours it fell apart with just tongs and stirring.
Put them in a flour tortilla with tomato, avocado, and a touch of sour creme.
Served with beans and elotes made an awesome Mexican night in!
Hi all, I just figured out today that this had been published. A few things: 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 ... I meant a bulb, but of course, garlic to taste. I wrote this such a long time ago -- i don't use cans of broth anymore, just the sealed boxes -- about 1 will do for most roasts. Also, this is the Winter version with a dutch oven. I have a summer version where I marinate the pork pieces in lime, garlic, olive oil, adobo chili sauce, olive oil, cilantro, and onion. I then grill outdoors to get the browned edges, and then set up a disposable aluminum pan covered with foil to do the braising in broth. I keep it on the grill on very low heat until tender. Then move the pieces indoors to finish with the same steps as the winter version. This way, it keeps the house a bit cooler.
Either way, I've since started adding mild green chili to the braising broth. Cheers!
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 and every time we are in Mexico, my favorite food is the pork carnitas from the little trucks. I have been trying to make something that comes close and this recipe is it. Thank you for sharing this. I will be making this one often!
Tried this for the Super Bowl and it was fantastic. I used a bit more of the seasoning for the braising liquid.
When putting it in the oven, I made sure there was plenty of the juice so it would dry out. Having some now (the next day) and it's still nice and moist.
This was definitely a hit! I'll work it into my normal rotation, the kids love it too.
This recipe was fantastic! Just the right amount of spices and seasoning and I made sure I drizzled more of the cooking liquid on the meat towards the end and it came out perfect. To be honest, this recipe turned out restaurant caliber carnitas. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 172
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