I have been looking for a good/EASY carnitas recipe....& I found it! I followed the recipe exactly, but added to it based on other reviews. I added an extra can of broth to cover the meat, juice from 1 orange, a bay leaf and a few good shakes of black pepper, cayenne pepper and garlic salt. When it came time to put it in the oven I added about a 1/4 cup of the broth and 2 tablespoons of bacon fat and carefully flipped the meat halfway through the cooking. Let the meat stand or "rest" for about 5-10 minutes before shredding. These came out perfectly tender and crispy! Thank you so much for sharing!
This turned out great! On Diners, Drive-ins and Dives a Mexican restaurant made carnitas with evaporated milk. So I used 2 cans of evaporated mik seasoned with chicken bouillon instead of the broth. I put everything in the crock-pot for 9 hours, then I crisped it up in the oven according to the recipe. I drained the broth and reduced it down to a thick gravy, brushed it on the browned meat and let it bake a little longer. It was crispy on the outside and very tender on the inside. Next time I will add a jalapeno pepper and touch of allspice. We had three different meals during the week. One with rice, beans, flour tortillas and fresh salsa. We had carnitas soft tacos and also carintas burritos served enchilada style. Will be making this again!
OH MY GOODNESS....THESE ARE THE BEST I HAVE EVER HAD!! The only thing I did different was add more garlic (I love garlic). I served these will Pico De Gallo Pico De Gallo and they were out of this world....I will be making these often. Thanks a million for sharing!!!
Great! Delicious! After cooking the pork chunks in the broth, I took 1 cup of the broth, reduced it by 1/2 in a saucepan, and then combined it with the pork before placing it in the oven. As it baked in the hot oven, the flavors from the broth permeated the meat, adding an extra layer of deliciousness.
I have made this dish twice and my friend have made this dish also, LOVE IT! LOVE IT! I used alot of cilantro. After it was done put it on a corn tortilla with some sour cream, sharp cheese, jalpeno peppers & stuff in a can (the pickled kind), some pico de gallo, with avocado and WAAALLAAA! Good Good Eating, you won't be disappointed if you like Carnitas. Lastly I used a crockpot, put it on low for several hours, I put 2 bay leaves, 1 jalpeno pepper, I think that's it. Very good BABYGirl
Followed recipe very closely, cheated with ground comino, minced jarred garlic, a red onion and culantro ( a fresh herb that tastes exactly like cilantro but lasts longer in the fridge from the grocery store)... Dinner was excellent.... can't wait to make again!!!
This is an amazing recipe, I did do my own thing with it though, as all cooks do! I put smoked paprika, oregano and ground funegreek seeds in with the cumino and garlic. I buried whole cloves in my onion quarters and I double concentrated my chicken broth as well since there was no salting the pork in the original recipe. I also left on more of the fat for cooking it again later. Afterwards I split the carnitas into two batches; one for crisping in the oven and the other for frying with some fresh squeezed orange juice and a little added Mexican chili powder for spice! Such a versatile meat, can be made into tacos, navajo tacos, burritos, enchiladas and is darn good on a plain ole bun with mayo.
Yummmmmmm. I added a couple of bay leafs. Served on tortillas, with shredded cabbage, salsa and sour cream.
AMAZING! I cooked them in a crockpot instead of a dutch oven but baked them in the oven after as instructed. These turned out so good!
NOW that's carnitas as I remember mami making!! Forget the foo-foo recipes you'll see with a branch of something propped on top of some pale shredded meat that they call carnitas...that is not carnitas....THIS is carnitas, from smell to taste! Ingredients right on target.