We love to have delicious pulled pork carnitas with some of our favorite sides, including corn tortillas or Homemade Flour Tortillas, Homemade Spanish Rice, or Mexican Street Corn.
Juicy, Flavorful Meat to Love!
Carnitas is pork cut into smaller sections and then slow-cooked. It translates to “little meat” and is seasoned with citrus and other delicious spices. This carnitas recipe is essentially a Mexican version of pulled pork and happens to be a favorite dinner in the Merkley house! Why we love it:
Tender and juicy. The meat becomes permeated with flavor and is fall-apart tender, making it beyond delicious. Just enough spice. It is flavored with delicious spices, but isn’t spicy – perfect for Cinco de Mayo or any fiesta! So many uses! Enjoy pork carnitas alone as a main dish with a simple Flour Tortilla, served in Tacos, Burritos, over Nachos, in a Burrito Bowl, in a Quesadilla, or on top of a salad. Have it on hand! This pork also freezes well so go ahead and stock up.
Ingredients
boneless skinless pork butt (pork shoulder) – For fall-apart meat that is as tender as possible, use a cut of pork that’s on the fattier side. Pork tenderloin and pork loin are too lean to achieve that. garlic salt with parsley flakes black pepper minced garlic – If mincing garlic, use 4 garlic cloves for 4 teaspoons. onion jalapeno – or add chili powder for more of a kick orange juice – fresh squeezed or bottled. For freshly squeezed juice you will need 2 medium oranges. Use the orange peel to make orange zest for added flavor. lime juice – fresh squeezed or bottled. You will need 2 medium limes to make ¼ cup of fresh juice. dried oregano cumin olive oil
How to Make Mexican Carnitas
Recipe Video Recipe Video Recipe Video
