24 Reviews

This is very good, although not really authentic (not fried in lard). It is healthier, though. I put all the ingredients in a crock-pot and cook on low for 8-10 hours. When I'm ready to brown it in the oven, I pour green chile enchilada sauce over the meat prior to baking. It's not as dry this way. Leftovers are excellent!

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greg_n77 April 26, 2009

This will be the second time making this recipe. It was very good the first time, which has me wanting more. I did not bake the meat after it was done as it was yummy as is. Thank you for an easy delicious recipe!

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HappyJunker February 28, 2009

This is not an authentic recipe and is why people get confused when they have authentic meals and they taste different or are upset when they wasted money on a recipe that isn't even close to being right. This is a dish that is fried in lard not boiled in water.

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michelleil January 20, 2009

This was my first attempt at carnitas. Pretty good. I felt like they were a bit more dried out than I would have liked. I might have left them in the oven for a bit too long. But still really good.

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maureen January 19, 2009

These were amazing! I had been wanting to try these for dinner and experimeted on a night when my family was working. They walked into a delicious smelling house and were rewarded with an even more delicious tasting dinner. We couldn't find boneless shoulder so we used a bone-in and left the bone in while it boiled. We aren't huge cilantro fans so we left that out, and used ground cumin. We also used salt, pepper, and some Mural of Flavor from Penzeys. I pulled it from the oven after about 12 minutes because I was afraid the meat would dry, but I shouldn't have worried and the next time I'll leave it in all 20 minutes to really crisp it up. A new family favorite...the leftovers were even more fabulous! We served it with tortillas, sliced avocado, sour cream, and a mexican blend cheese. A keeper!

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KylerEsq January 10, 2009

These were fabulous! I didn't have any cumin seed, so I subbed ground cumin instead and it turned out great! We did prefer not to bake them in the end, so I didn't do that the 2nd time I made them and we saved the onion and broth and used it too. Mmm good! Definitely a keeper! Thank you! Cathy :)

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Hazelruthe December 31, 2008

Fantastic recipe and so easy to make. I've made it several times now and spice things up a bit with chile powder and onion powder. The carnitas remind me of something my late grandmother would cook up!

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lenriquez10 December 12, 2008

I made this a day ahead which may have been the problem, but I didn't want the long cooking time when expecting company. It smelled great and crisped up well in the oven. (I stirred it several times and shortened oven time.) Wrapped it well for the fridge overnight. Heated it on the stovetop with a bit of liquid, but it was dry and the taste just wasn't what I had hoped for. I had counted on what a reviewer had said about the leftovers being better the 2nd day.

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PennyLS September 23, 2008

Very Good!! Reserved the large portions of fat for seasoning other dishes at a later date. (Freezes great in a zip lock.) Added 1/4 ts gound smoked chilpote at the end for a little snap.

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Mr. Bill in TN March 20, 2008
Carnitas (Authentic)