February 24, 2013

Killer Carnitas

carnitasCarnitas! Just the word evokes thoughts of spicy tacos and cold cervezas. Like most slow-cook foods of love, Carnitas are simple to make, but can be time consuming.

I created this recipe this year for my Super Bowl party. It makes awesome tacos and burritos. My salsa verde is the perfect compliment. Give them both a try the next time you need to feed a group of people.

  • 4 lbs pork roast, Boston Butt or similar cut
  • 1/2 cup grape seed oil
  • 2 cups orange juice
  • 2 cups Coke
  • 10 cloves garlic – peeled
  • 1 yellow onion – quartered
  • 1 stick Mexican cinnamon
  • 2 jalapeno – sliced in half
  • salt, pepper, cumin and crushed red pepper, to taste

Preheat oven to 300 degrees F. Trim fat off of pork roast and cut into 3 inch cubes. In a dutch oven or heavy cast iron pot, fry pork in oil for 10 – 15 minutes. Add spices, onion, garlic, jalapeno and liquids. Bring to boil. Put lid on pot and cook in oven 1 1/2 hours. Remove lid and cook for another 20 minutes. Remove from oven and discard liquid and all solids except meat. Return meat to pot and fry on stove top for 15 – 20 minutes, shredding meat as you stir. Meat should be crispy. Serve with warm corn tortillas, salsa verde and your favorite taco fixins. Recipe serves 8 – 10.

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