Carnitas- means “little meats”- is a Mexican dish that consists of pork that is traditionally slow cooked in spices and lard until it is fork tender and easily shredded. In our carnitas recipe we like to use an inexpensive, heavily marbled cut of meat like a pork butt or pork shoulder. We cook it in a slow cooker with spices and citrus until it is tender and easy to shred. Although lard is traditionally used during the cooking process we omit it in this recipe. Instead, we add fat in the form of melted butter after the meat has been shredded. Then the meat is transferred to the broiler where it gets nice and crispy.
We love to eat these carnitas either in tacos or in burrito bowls. They also are delicious for breakfast when mixed into a scramble with some diced green chilis, green onions, and bell peppers. This recipe makes enough for leftovers, which is another reason why we love it. If we are in a hurry we will just throw them in the microwave but if we want that nice crunch we’ll add a little bit of avocado oil to a skillet and fry them up.
Carnitas are great for a party. They are easy to make and taste delicious. This recipe can also be made ahead of time up to the step of shredding the pork. Place the shredded pork in an airtight container and store in the fridge. The next day, when you are ready to serve, either microwave or heat on the stove until they are just warm. Then, proceed with the recipe and serve.
Happy Cooking!
Looking for more Mexican inspired recipes? Check these out:
Carnitas
Ingredients
- 3-4 lb pork butt
- 1/4 cup butter, melted
- 1 orange
- 1 lime
- 1 bay leaf
- 2 1/2 tsp granulated garlic
- 1 1/2 tsp salt
- 1 1/2 tsp pepper
- 1 1/2 tsp cumin
- 1 1/2 tsp chili
- 1 1/2 tsp dried oregano
Instructions
- Combine all seasonings. Use half of it to cover the pork roast and reserve the rest for the end of the cook.
- Add the pork butt to a slow cooker along with the bay leaf. Squeeze the juice from half the orange and half the lime into the slow cooker. Save the other half of the lime and orange for the end of the cook. Add the used half of the lime and orange into the slow cooker with the roast.
- Cover and cook on low for 7-8 hours or until the pork is tender and easily shredded with two forks. Remove the roast to a bowl and shred. Discard the bay leaf, lime, and orange.
- Place a piece of parchment paper over a rimmed baking sheet and turn the broiler on high.
- Melt the butter over the stove or in the microwave
- Add the melted butter, remaining seasoning, lime, and orange to the pork and mix to combine.
- Spread the pork evenly over the baking sheet and broil for 3-5 minutes until browned and crispy. Keep an eye on the pork so it doesn't burn.
- Serve in tacos, a burrito, or over a salad and enjoy!
Wow! What a feast, though the food looks too good to eat. Well done Rachel & Gabe, another great recipe. All this amazing cooking and a toddler too, woohoo!