By SassyStew on June 26, 2007
Photo by Feej
Photo by Feej
"This is my husband's favorite dish. I adapted the recipe from a recipe by Marilyn Tausend and Ricardo Munoz Zurita that was published in Best American Recipes 2004-05. I incorporated some of the notes from the editors of that series, Fran McCullough and Molly Stevens.It is very easy, with a big payoff!"
Serving Size: 1 (340 g)
Servings Per Recipe: 8
"Great combo, but seems to be missing the essential chipotles in adobo. I add several chopped ones - plus some oregano and sliced onions - to the mixture and crock away. Very good."
"Very good. A little citrusy for me, not THE carnitas recipe I've been searching for, but a keeper. Thanks for posting."
"Wonderful! I made a couple little changes. I used a pork roast instead of ribs and I used the crockpot. Low for about 7 hours. Very nice! I shredded the meat and added back to the juice. We used on tortillas. I wasn't sure we would like the orange juice, but it was wonderful. Thank you for sharing this recipe with us."
"We loved this recipe! The only change I made was cooking the pork in a crock pot. My kitchen gets too hot in the summer so 8 hrs on low made for succulent pork. My husband swears it is better than at our favorite resteraunt. Very easy to make, can't wait to make it for a crowd!"