Ancho Carnitas

READY IN: 20mins
Recipe by TJW2725

shredded pork mixed with a tangy, rather spicy, ancho sauce to use up left over shredded pork, or roast, for use as a filling in burritos, or tacos. Keeps for a long time in the fridge. Inspired by Diana Kennedy. Use less or no Serranos if you don't like it spicy, but I recommend using at least one for a bit of flair.

Top Review by phickey564

INCREDIBLE!!! I made this recipe with a couple of one pound chunks of already prepared carnitas I found in the store. After I prepared them according to their directions I followed the recipe exactly. It was amazing, in just 30 minutes it tasted like the best Carnitas I ever had, smokey, spicy, and tender. I had company over and they assumed I had taken off from work and had been cooking it all day. I highly recommend trying it. Pakalika

Ingredients Nutrition


  1. Add all ingredients to the blender and blend until smooth. Should be thick, if not, cook a little longer in the next step. Preheat a skillet to medium high, and add 2 TB oil. When it is very hot, but not smoking add the contents of the blender, and fry for 1 minute until slightly reduced, then add the carnitas and stir until well mixed and continue cooking until all pork is coated and warm. Serve in burritos, or with rice, and pico de gallo.

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