| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 1 (3 pound) boneless pork butt
- 1 cup water
- Flour or corn tortillas
- 2 cups refried beans
- 1 lime, cut into 6 wedges
- 1/4 cup chopped cilantro
- 1 small onion, chopped
- 1 cup salsa
- 1 avocado, peeled, pitted, and sliced
Instructions
- Cut the pork into 4 pieces and place in a deep pot. Add the water to the pot, cover, and cook over medium-high heat until the meat is tender, about 45 minutes to 1 hour. Remove the pork from the pot and chop into bite-sized pieces.
- Warm the flour or corn tortillas. Spread some of the beans on each tortilla and top with some of the pork. Squeeze a wedge of lime over each tortilla. Add the cilantro, onion, salsa, and avocado.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 481 |
| Total Fat | 28 g |
| Saturated Fat | 9 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 36 g |
| Cholesterol | 107 mg |
| Sodium | 709 mg |
| Serving Size | 1 of 6 servings |
| Calories | 481 |
| Total Fat | 28 g |
| Saturated Fat | 9 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 7 g |
| Sugar | 3 g |
| Protein | 36 g |
| Cholesterol | 107 mg |
| Sodium | 709 mg |
Reviews
Don’t waste your time or money on this recipe. I also live in San Diego and have had the carnitas many times at Old Town Mex…and they are delicious. Guaranteed, this is NOT their recipe. So, I’m echoing the comments of other locals. Just go there when you’re visiting and be prepared for a real treat. They make all of their tortillas by hand…you can stand outside the restaurant and watch them through a large window. Yummy!
…if it can be called carnitas at all. This is simply boiled pork. Where are the seasonings? The dried oregano, ground cumin, and kosher salt? For the best pulled pork experience the whole butt is covered in water and brought to a simmer. After allowing time for the fat to render, skimming the water until the scum stops rising, add the seasonings onion and garlic. Adding a whole dried chile is optional. Cover tightly and simmer slowly 2-2 1/2 hours. Drain, cover tightly, and place in a 300 degree oven for 1 1/2 – 2 hours. I have made this many times and it always comes out pink moist tender and delicious. I think you’ll love it.
Please serve any sauce only on the side.
mct
I am a native of San Diego…born and raised here and I always go to OTMC. I could pass a taste test when it comes to their carnitas. These are not them. Don’t waste your time trying this recipe. The only way to make OTMC carnitas is to make a reservation and go there yourself. Anything on the menu will always make you smile. When you leave take some home made tortillas with you.
As a San Diego native who grew eating at OTMC, I can tell you with absolute certainty that this is NOT how they prepare their carnitas! I now live in Charlotte, NC but every time I go home a stop at OTMC is on the agenda and the carnitas are ALWAYS ordered by someone. If you want to make carnitas, don’t follow this recipe. If you are ever in SD, go to OTMC and order these, and take home some fresh tortillas after your meal. You won’t regret it! I have a feeling the restaurant didn’t want to divulge their secret.
I have been a regular at Old Town Mex Cafe for Decades. This cannot be the correct recipe for their carnitas. They are the most popular menu item, and serve them in 3 differnent ways. I have tried them all!! None of them could have been prepared in this tasteless way. When in SD treat yourself-just be prepared for a long wait in line, but it is worth it.
Horribly disgusting. I wasted a day and a lot of money on turds!
Real Carnitas should be boiled in flavored fat. Makes it moist and very tasty.
i know that sometimes chef’s give the ‘vanilla’ recipe as to not reveal any ‘secrets’, but please… there isn’t mention of any flavoring at all in this recipe!!! no flavor at all.
We visited this resturant in 2000 when we moved from CA to TX. I have to say that I can still taste this delicous meal even 7 years later! Cannot wait to eat there again we we visit San Diego this August.
muy buenas