I am from the Philippines and currently going out with a hispanic man. I don't know any hispanic recipes at all so I thought I try some recipes from the web and found this one. It was very good, delicious, tasty. I felt so proud of myself seeing his whole family were eating the carnitas. It was just a matter of minutes when they finished all 4 pound of my homemade carnitas. Thank you very much. I owe it all to you. Rhea Tenorio
Wow!! The flavor of this roast was great!! I followed your instructions exactly. The meat just fell apart... it was so tender. I served it with the flour tortilla, guacamole & salsa. I also served up a plate of grilled onions with it. Fabulous dish. I highly recommend it! Thanks so much for sharing. :-)
I used this recipe to serve 30 people at our family reunion. I froze the cooked meat and transported it the 7 hours to the reunion. I reheated it in a pan and it was a hit. A little was left over for lunch the next day. Everyone gobbled it down! Thanks for posting.
This recipe is great!! I used a pork roast, and followed the recipe exactly. Everyone loved it! I served it with tortillas, salsa and guacamole. I shredded up the meat, and put it into the oven for a few minutes to "crisp it up". Thanks! This is a keeper!!
This is a keeper. I stayed on recipe through out. Obviously the guacamole and salsa are real important. For whatever reason I felt compelled to put the guacamole down first, then the meat, and the salsa on top of it all. The only problem might be in presentation. I am not sure how Miss Anne serves her tortillas. I used them kind like a plate and they were hard to utilize in the meal. (Now our seven-year-old Sam will make anything into a burrito if he gets the chance, so he had no problem.) However, I think next time I will serve the tortillas rolled up on the side.
What can I say? I loved this!!! Other than using a pork roast and adding a bit of extra garlic and salt, I followed the recipe exactly. However, when the meat was done, I put in a 400° oven for about 15-20 minutes to crisp up the meat. I then covered a tortilla with some salsa, added a generous amount of carnitas and Mexican blend cheese on half the tortilla, folded it and grilled it on the trusty 'ol George Foreman grill, just enough to get the cheese all nice and gooey. I then dipped each and every yummy bite into some guacamole. Reminded me of my favorite Mexican fast food joint, Super Taqueria's carnita quesadilla. Mmm, mmm good! This is one of my favorite recipes I've made on Zaar, I have to say. Great flavor and extremely easy. A definite keeper! Thanks so much for posting it!
Never ask your half-hispanic MIL for any advice on carnitas!!! She says, you cook them in the crockpot?? We ALWAYS fry ours. Sorry, love ya Mom, but the crockpot is the way to go. The oven method works great too - but I am so always on the go and my oven is not the most predictable. These are the best things I have ever made. Follow the ingredients to the letter - only thing I have added is to chop up a can of chipotle peppers and add along with the diced chiles. OMG what a treat!!! Told MIL - feel free to fry after tasting (we'll just see about that!! I always make a huge (pork) shoulder and make pozole the next day (save your stock). All I can say is pretty darn good for a white chick :) - Thank you Miss Annie - I will treasure this recipe always and pass on to anyone who tries it (cause they always ask)!!!!!!
Delish! I fixed the pork in the crockpot, so it would be guarantee to be moist and tender. We ate it over Santa Fe rice and beans and topped it with salsa and sour cream. It was to die for! The leftovers were even better the next day! Thanks!
This was SO GOOD!!!!! I double wrapped it in tin foil and cooked it on my BBQ @ about 300 degrees for 8 or 9 hours turning it every hour or so, it was So worth the time! WE LOVE THIS!! THANK YOU!