Carnitas

The popular "little meats" of Mexican cooking are traditionally made by slowly simmering large chunks of well-seasoned, sometimes marinated pork shoulder in hot lard, then coarsely chopping the meat and eating it wrapped in warm tortillas. In the following version, the fat content of the finished dish is dramatically diminished by simmering the meat in flavorful citrus juices. The results taste marvelously authentic.
Average Customer Rating:
5 out of 5
5
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Carnitas
Review 1 for Carnitas
5 out of 5
5 out of 5
Oaklandfoodie
,San Francisco Bay Area
,CA
October 17, 2014
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
Thank you! You have successfully submitted a comment for this review.
Perfect "party" food
October 17, 2014
This was soooo good. I accompanied it with the usual tortillas accompaniment: homemade guacamole with lots of lime, grated parmesan, homemade salsa. I also mixed mayonnaise with some chili in abode sauce instead of sour cream. It was delicious. I am re-making it tonight for one of my teenagers and his friends.
Pros: Kid-Friendly, Adaptable, Will Make Again
Review 2 for Carnitas
5 out of 5
5 out of 5
RainyDay
,Seattle
,WA
Seattle, WA
July 14, 2013
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+4points
4of 4found this review helpful.
Thank you! You have successfully submitted a comment for this review.
So Easy and Delicious!
July 14, 2013
My husband made this and absolutely rocked it! He did make a few changes due to a bigger cut of meat and personal preferences.
He used a 5lb cut and made the following additions: Used 2 cups of beer (Porch Rocker-Lemon Infused), used 5 cloves of garlic, smoked ground pepper, 1 tbs of chipotle tabasco, about 8 shakes of liquid smoke and about 2 tbs of sun dried tomato paste.
He used the oven method and cooked the carnitas at 350 for 3.5 hours. It fell off the bone.
We served these with homemade salsa, guacamole, cheese and sour cream. They were fantastic.
This makes a lot of carnitas. You will have leftovers and I imagine it would freeze nicely.
Great meal, easy prep, and very versatile. Recommended.
Pros: Yield, Good Value, Easy, Adaptable, Will Make Again
Review 3 for Carnitas
5 out of 5
5 out of 5
nonna2
,Long Beach
,Ca
June 21, 2013
Ability level:Advanced
Cooks for:Over 10 people
Cooks:Every day
Would You Recommend? Yes
+2points
2of 2found this review helpful.
Thank you! You have successfully submitted a comment for this review.
Terrific...the best
June 21, 2013
I usually make pork carnitas in a dutch oven..This recipe was out of this world easy..My husband who is my critic loves it and he uses it all for company dinners. Guests always ask for the recipe.
Pros: Easy, Will Make Again
Cons: Taste