Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pork Carnitas Recipe
    Lost? Site Map

    Pork Carnitas

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Lightly Toasted's Note:

    Very flavorful filling for tacos (hard or soft) from "The Well-Filled Tortilla. This is not spicey at all...but very tasty. Some of you may need to "kick it up a notch" But we love the flavor of this

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the pork into 1/2 inch cubes.
    2. 2
      Place in stock pot with garlic, oregano, bay leaf, wine, salt and pepper.
    3. 3
      Bring to a boil over medium heat, stirring occaisionaly.
    4. 4
      Partially cover and cook BARELY SIMMERING for 2 hours.
    5. 5
      Remove the cover and add 1/2 c water.
    6. 6
      Increase the heat back to med-high and continue cooking, stirring frequently, until the pork is very soft and shreds easily.
    7. 7
      Watch carefully, so that it doesn't burn.
    8. 8
      Remove bay leaf, and stir meat vigorously to shred meat.
    9. 9
      Serve in warm tortillas, topped with sour cream, tomatoes, and guacamole.

    Ratings & Reviews:

    • on October 20, 2009

      45

      Thanks for posting. I started them on the stove, then dropped them into the crock pot to finish. I had to add another 1/4 cup of wine before they were done. My grocery store has been having freshly smoked chipotle peppers. I chopped up 3 and added them to the mix for a slight smokiness. Next time, will add 1 or 2 more and allow enough time to do them all the way in the crock pot.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 03, 2009

      55

      excellent recipe! i followed the recipe exactly with the exception of adding 2 cups of fresh roasted green chiles and adding some coriander and cumin. we fried our own white corn tortillas to eat them as tacos. served with spanish rice, refried black beans and taco toppings were: pico de gallo, sliced avacados, shredded cabbage and shredded pepper jack cheese. fantastic! thanks for sharing, lightly toasted!! bravo!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 01, 2010

      35

      This was pretty good. I'm sure I will make this again. Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)

    Advertisement

    Nutritional Facts for Pork Carnitas

    Serving Size: 1 (238 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 611.6
     
    Calories from Fat 232
    38%
    Total Fat 25.8 g
    39%
    Saturated Fat 8.1 g
    40%
    Cholesterol 75.9 mg
    25%
    Sodium 836.6 mg
    34%
    Total Carbohydrate 59.4 g
    19%
    Dietary Fiber 3.7 g
    14%
    Sugars 2.3 g
    9%
    Protein 31.0 g
    62%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites