Romaldo's Carnitas

Submitted by Miss Annie

"I got this delicious and tasty and easy recipe from the Abilene Chuckwagon Cook-Off. Romaldo was the "cookie" from one of the large ranches in that area. I have used this recipe so often, it is one of my favorite tried and true. It re-heats well and freezes very well."

 

• Ready In: 4hrs 10mins
• Ingredients: 7
• Serves: 8-10

ingredients

• 3 -4 lbs chuck roast
• 2 cans green chilies, chopped
• 2 tablespoons chili powder (pref. New Mexico)
• 1⁄2 teaspoon oregano
• 1⁄2 teaspoon ground cumin
• 2 cloves garlic, minced
• salt

directions

1. Place roast on heavy duty foil.
2. Combine all the rest of the ingredients, and spread on top of the roast.
3. Seal foil securely and place in roasting pan.
4. Bake at 300 degrees F for 3-1/2 to 4 hours (meat should be so tender it falls apart).
5. Use 2 forks and shred roast while still warm.
6. For each serving, spoon meat on a hot flour tortilla.
7. Serve with guacamole and salsa and extra onions (opt).

Reviews

[Annie Tenorio]

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

 

[Merlot]

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. :-)

 

[Kate Kremann]

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.

 

[MaryMeow]

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!!

 

[Vic17460]

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.