Pork Carnitas
"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"
- Ready In:
- 3hrs 15mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 3 lbs boneless pork
- 4 cloves minced garlic
- 2 teaspoons fresh oregano (or 1/2 tsp dried)
- 1 bay leaf
- 1⁄2 cup dry white wine
- 1 teaspoon fresh ground black pepper
- 1⁄4 teaspoon salt
- 1 dozen warmed flour tortilla
- guacamole
- sour cream chopped tomato
directions
- Cut the pork into 1/2 inch cubes.
- Place in stock pot with garlic, oregano, bay leaf, wine, salt and pepper.
- Bring to a boil over medium heat, stirring occaisionaly.
- Partially cover and cook BARELY SIMMERING for 2 hours.
- Remove the cover and add 1/2 c water.
- Increase the heat back to med-high and continue cooking, stirring frequently, until the pork is very soft and shreds easily.
- Watch carefully, so that it doesn't burn.
- Remove bay leaf, and stir meat vigorously to shred meat.
- Serve in warm tortillas, topped with sour cream, tomatoes, and guacamole.
Questions & Replies
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Reviews
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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. -
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! -
This was pretty good. I'm sure I will make this again. Thanks -
Husband cooked this using leftover pork from a previous day, he felt the wine was not enough liquid so added water, but as it cooked it was too much liquid. He also added a dash of hot sauce. We really enjoyed the flavor and are going to attempt again this weekend with "new" pork and see how the liquid is with just the wine. We served over Spanish rice and there was none left! -
I am sorry to say that this dish was just so...so. I followed the recipe exactly. The aroma was fantastic. However, the taste was OK. Next time I will try to get some pork with bones in it. Maybe that will add to the flavor. Thank you.
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Tweaks
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This is very good for so little ingredients.I had several pieces of pork loin that I needed to get outta my frezer so I was very glad to find a recipe for them.I cubed the meat and added the other ingredients,with only a small change as I did not have the white wine so I subbed apple juice and a splash of cooking wine.I do not like to stray from the original ingredients but the apple juice is a legit sub,so I went with it.It turned out wonderful,and the smell was divine.After the cooking and shredding took place I decided that a little more oregano would not hurt,so I added it,plus some more salt,and it was delicious.The pork was very moist and juicy,and the spices are perfect.We had it wrapped in flour tortillas with cheese and sour cream. I am freezing the leftovers and next time I am going to try it on tostados. Thank you,it's a keeper,I would not change a thing. -
Try adding oranje juice instead of wine and increase to 2/3c. Cut an onion in quarters and add to pot. Add cumin and chili powder. Delicious!
RECIPE SUBMITTED BY
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