Pork Carnitas

Delicious and so easy! Was a hit with the family!

This was amazing! I think 2 T. of kosher salt would suffice. I discarded the excess oil after frying the pork pieces. I also omitted steps 4, 5, & 6 as it was perfect after cooking it for the 2 1/2 hours.

My family loves these carnitas. I’ve made them a dozen times.

Great Recipe!

Make this! Make it now!!! I’d add to take the meat out and let it come to room temperature before cooking. I cut the meat into medium chunks so it would cook faster. I took an hour off of cooking time. DELISH!!!!!!

my family LOVES these. I do add a little cayenne and garlic granules. This is a 10 star recipe and my new go to when I need to bring a dish. I serve it with homemade pickled red onions and cotija cheese…

Great recipe. I added a can of evaporated milk, an orange, and a 12oz bottle of Mexican Coca Cola (with the real sugar) to the cooking liquid. Also did a whole head of garlic instead of one clove. Crisped it under a broiler on low, and it was a hit. I’ll definitely be making these again and again.

Absolutely delicious, very easy recipe. I used a smaller roast so I adjusted the spices and especially the salt. I will be making this again. I coupled mine with spanish rice and pinto beans.

I cooked my pork in a slow cooker over night. The flavor was better than I imagined. I did add jalapeño’s for a little extra kick and extra garlic.

Absolutely so tasty and my friends love it when I take it to work

Made it just as written except halved the salt. Served in a corn tortilla with a simple Pico de gallo, easy and delicious! Will definitely make again, now part of my regular dinners.

My son (17 not 8 )doesn’t eat anything I make and he loves it! So good!

This is so good. I’ve made this twice now and every time it gets so many complements!

I’ve made this recipe alot it is better than any restaurant carnitas I’ve tried. That being said use your head with the salt 3 Tbsp is wayyyy too much I use 1 Tbsp and also I increase the oven time by approximately 15 minutes . The end product is slightly crispy on the outside and buttery on the inside…..

I halved this; using 2lbs pork shoulder BUT leaving the onions, garlic, cumin and oregano (used Mexican oregano only because I had it) as if I was making the 4lb version. This is AMAZING! And the aromas over the 3 hour cook time were mouthwatering torture! The photo is taken immediately after removed from the oven. Did I say this was amazing??!! It was!! Already pinned to make again for Cinco de Mayo and I also plan to make sure I make the full recipe because right now, I wish we had leftovers! Top notch recipe Nette!!

An absolute hit with everyone I’ve served this to. I don’t change a thing other than tossing in some extra garlic because there’s no such thing as too much garlic. Rather than shredding with two forks, I use one of those ground beef masher thingys. It works much faster and you don’t wind up with the fork tines stuck between each other. The only other thing I’d say is to give yourself an extra half hour above the total prep/cook time. Unless you’re a 3rd-degree blackbelt kitchen ninja, there’s no way you’re getting all the prep and the meat browned in 30-45 minutes.

I made this as directed with the exception of the pork as I had lefover pork roast that was already shredded for pulled pork. I halved the recipe based upon the amount of port I had available. I did add one can of mild diced green chilis and a couple tablespoons of chopped jalapeno. Since I used pork that was already cooked, I made the sauce and brought it to a boil and tasted to ensure the flavor was there before adding the pork. I simmered on low heat for 45 minutes before transferring to the sheet pan. I finished the recipe as printed. This was very tasty and will be making again.

I have made this recipe a few times with a couple small but tasty tweaks. I substituted Mexican beer for 1/2 of the broth, added about a shot of Tequila and a dash of cayenne pepper to the broth. I also increased the baking time enough to get all the meat a little crispy on the outside.

Loved it! Used 8 cloves garlic smashed per author’s updated note. Only used 2 cups broth based on size of roast. Braised in 325 oven for 99 minutes. This was the hit of my Mexican themed dinner party!

Outside of my favorite Mexican food restaurant, these are the best pork carnitas I’ve had. Follow the instructions. Don’t skimp on cooking time. Definitely use cast iron with a tight fitting lid. I have four sons; when it’s quiet at the dinner table, I know it’s a keeper! Yum!

My husband and his brother really liked these. I used less salt, more garlic and less chicken broth ( and will use only 2 cups next time) I thickened the leftover sauce and stirred most of it into the shredded meat. Super easy and I will definitely add it to my list of easy casual meals to make for extended family.