Recipe by tamshock
This is a very simple recipe for the best tasting pork carnies meat I have ever had. I usually plan to make extra and use the left overs in anything from taco salads to bbq pork sandwiches.
Top Review by panamanorth
These are the BEST pork carnitas ever but I have a question. The ingredients call for 1 pork roast (preferably a tenderloin) but does not indicate how large or how many pounds. Since the nutritional value is for six servings of 117 g, I estimated the meat should weigh about 24 ounces. Most tenderloins come in two pieces and I used both weighing 2 1/2 pounds total, doubling the orange juice and seasonings. It was very tender and flavorful. Please clarify the size roast in pounds meant for this recipe.
- 1 pork roast, I prefer the tenderloin, cut into large chunks
- 1 cup orange juice
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- salt and pepper
Directions See How It's Made
- Cut up your pork roast into 1 to 2 inch chunks (Don't trim the fat it will render in final part of cooking) and put it in a large pot. Add the cup of orange juice and your seasonings. Add enough water to just cover the meat (it's ok if it's not completely covered). Bring it to a simmer and let it simmer uncovered for 2 hours. I know you'll be tempted but DO NOT stir or touch the meat during these 2 hours. You should have enough water/juice in the pot that by the end of the 2 hours you will be down to about an inch or less of liquid. When you get to this point turn the heat up to medium high and chop and stir it around until the liquid evaporates and your pork is a mixture of something between chunks and shredded. I like to let it brown up a bit even. That's it, you're done! The best pork ever and the flavor is simple enough that you can do pretty much anything with the meat.