Pork Carnitas
"I have always loved Mexican food, but nothing compared to Carnitas. My ex-husband made these for me (in fact in our divorce I wanted his recipes for Guacamole, Carnitas, and Sweet & Sour Pot Roast....I think I made the best deal). I have tried them in many places, and this is what works best for me. Feel free to add more spices if needed, I keep it mild so I can taste everything, but add some heat later."
Ingredients
Nutritional
- Serving Size: 1 (199.3 g)
- Calories 460.9
- Total Fat - 30.1 g
- Saturated Fat - 11.2 g
- Cholesterol - 166.6 mg
- Sodium - 138.5 mg
- Total Carbohydrate - 1.6 g
- Dietary Fiber - 0.3 g
- Sugars - 0.7 g
- Protein - 42.9 g
- Calcium - 55.5 mg
- Iron - 3.3 mg
- Vitamin C - 3 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
You will want a piece of pork with some marbling, but not really fatty (You can trim the excess fat if it is too much for you)
Step 2
Rub the meat on all sides with olive oil.
Step 3
Mix the lime zest, garlic, salt & pepper
Step 4
Cover the meat on all sides with the garlic mixture. I use more pepper than salt, and usually have a good coating of pepper on all sides. I have found that it may be easier to cut the pork in large chunks to help in seasoning it all really well.
Step 5
Squeeze the lime juice over all the meat (if meat is cut in large pieces feel free to mix with your hands to ensure good coverage)
Step 6
Wrap meat in aluminum foil, then roast in a 350 oven. At least 2 hours may take as much as 4. You want the meat to shred with a fork.
Step 7
Use as filling for tacos, burritos, enchiladas, etc I prefer some crispy pieces so I usually pull it apart then put back in the oven another 30 mins or so to get those crispy pieces in it.
Step 8
I keep this on the mild side, since not everyone here likes it super hot. I add hot sauce, salsa, hot peppers when I make my tacos, but the meat is still pretty mild for those who are spice intolerant
Tips
No special items needed.