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Recipe
Carnitas Recipe
Carnitas are the Mexican version of pulled pork. Braised first in a spicy sauce, pork shoulder is slow cooked until so tender the meat just shreds easily with a fork, then it's roasted at high heat to make crispy browned bits full of flavor.
| Prep time: 15 Minutes |
Mexican
|
| Cook time: 165 Minutes | Servings: 4 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 474g | |
| Recipe makes 4 servings | |
| Calories 333 | |
| Calories from Fat 120 | 36% |
| Total Fat 13.33g | 17% |
| Saturated Fat 4.64g | 19% |
| Trans Fat 0.09g | |
| Cholesterol 139mg | 46% |
| Sodium 1321mg | 55% |
| Potassium 908mg | 26% |
| Total Carbs 6.45g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 5.21g | 3% |
| Protein 43.76g | 70% |
Ingredients Convert Measures
- 3 pounds of pork butt
- 1 cup of orange juice
- 3 cups of water
- 2 teaspoons of salt
Directions
- Cut pork into strips (three inches by one inch), bring to a boil and then simmer uncovered on low for 2 hours. Do not touch the meat.
- After two hours, turn heat up to medium high, and continue to cook until all the liquid has evaporated and the pork fat has rendered (about 45 minutes). Stir a few times, to keep pork from sticking to bottom of pan.
- When pork has browned on both sides, it’s ready (there will be liquid fat in the pan). Serve either cubed or shredded (pork will be tender enough that just touching it will cause it to fall apart).
- Goes very well with a green salsas such as Ninfa's green sauce or this tomatillo salsa or this salsa verde with avocados and tomatillos.
