Mexican Pork Carnitas

Posted byNoriePosted inPork, RecipeTags:

Carnitas means cut-up pork in Spanish.  They are sold in packages labeled “Pork for Carnitas” and are usually in about 4.5 to 5 lbs. packages.  The meat may have been pork trimmings.  Or, you can get pork shoulder, loin or butt and cut them up yourself in 2” cubes.

Ingredients:

  • 4 – 5 lbs. Pork Loin with a little fat, cubed 1.5” to 2”. Or Pork for carnitas.
  • 1 TBS dried Mexican oregano
  • 1 TBS ground cumin
  • 1 TBS Paprika
  • 1 ½ TBS coarse salt (Kosher or sea salt) or 1 TBS fine salt
  • 2 TBS brown sugar
  • 1 tsp. coarse black pepper

Add the above ingredients on the meat in a slow cooker and mix them up to coat the meat.  If the meat is lean, add 1 TBS Olive oil or cooking oil.

Then add in the pot:

  • 6 to 8 large cloves garlic, smashed or minced
  • 1 medium onion, diced
  • 1 can Crushed Tomatoes (No salt)
  • 1 large Jalapeno pepper, seeded and ribs removed, diced small
  • Lime juice (about 2 limes or about ¼ cup)
  • 2 Bay leaves

Mix them up and cook covered in slow cooker for 4 to 5 hours on high or 8 to 10 hours on normal. The meat should be very tender that you can shred them with a fork.  Take the meat out and drain. Reserve the liquid. Shred with a fork or two forks.

Heat a heavy skillet with a little cooking oil until very hot.  Put the shredded meat in the hot skillet and add 1 small can of diced Green Chilies, drained. Stir-fry the shredded meat until some shreds are browned and crisp, making sure it does not burn by frequently stirring and scraping the bottom of the pan.

Add a little of the cooked juice when it is done to moisten then serve. 

Serve it with tortillas and garnish it with chopped onions, chopped tomatoes, cilantro, sliced avocado and lime. Serve the juice in a separate bowl if you like.  Shredded cheese and sour cream are good with it too.

This recipe can be cut in half.

Leftover Pork Carnitas can be used as filling for Enchiladas or in an Enchilada casserole and it is scrumptious.  It can also be used as filling in Chile Rellenos.