I use this as a filling for tamales and it comes out amazing every time!
This is one of my favorite recipes. It takes some thinking in advance to start it early in the day but I make a big batch to last us several days.
I think substituting green chiles would make a completely different end-product, though probably a good one. One can of chipotles is to much so I always use a bit and freeze the rest.
Tonight we are having carnitas for "diet" food (Slow Carb--->4 Hour Body). I l %u2665 ve it! DH and I will have it with refried beans, avocado, lettuce and tomato & salsa on top. The kids will have it with cheese on taco shells.
Thanks for this recipe...a staple and a keeper!!
At first I felt it tasted a little too "different" (husband liked it though) -but the next day, I used the carnitas to make tostadas with refried beans, lettuce, tomatoes,, chopped onion & cheese - and it was wonderful, out of this world. I will definitely make this quite often - for company or just for us... Yum!
This was delicious! I didn't use the chipotle chiles or the adobo seasoning because I didn't have any on hand, so I substituted a can of green chiles. Worked wonderfully. Thanks Katie!
This was VERY easy to make and just as easy to eat. I added 2 sliced jalapenos with the seeds and the whole can of chipotle chilies in adobo and extra garlic. After it was all done, and cooled off, I packed it in Foodsaver bags and put it in my freezer to eat throughout the month. Thank you for an excellent recipe.
This was so easy. I love preparing and eating (mostly the eating part) Hispanic foods. Made this using a pork loin roast. Used the Carnitas for burritos and as a meat dish with rice. Was absolutely wonderful!