Carnitas (Little Meats)

Carnitas (Little Meats) is a traditional Mexican dish made from pork that is slow-cooked until tender and then shredded or chopped. The pork is seasoned with Mexican oregano, chili powder, cumin, garlic and lime juice to enhance its flavor. After cooking, the meat is sometimes crisped by frying or roasting to achieve a crispy exterior. The result is flavorful, juicy and tender pork with a delicious combination of crispy and succulent textures.

Popular ways to use Carnitas

• Tacos: Fill corn or flour tortillas with warm carnitas, then top with diced onions, cilantro, salsa, lime juice and your favorite toppings.
• Quesadillas: Place carnitas and cheese between two tortillas, then grill until crispy and melted. Serve with salsa or sour cream.
• Burritos: Wrap carnitas with rice, beans, cheese and vegetables in a large flour tortilla for a hearty burrito.
• Nachos: Spread tortilla chips on a baking sheet, top with carnitas, cheese and jalapeños. Bake until bubbly. Add sour cream, guacamole and salsa on top.
• Salads: Use carnitas as a protein topping for salads with greens, beans, corn, avocado and a tangy dressing.
• Tostadas: Spread refried beans on crispy tostada shells, add carnitas, then layer with lettuce, cheese and salsa.
• Breakfast dishes: Incorporate carnitas into breakfast tacos, huevos rancheros, or scrambles for a savory start to your day.

What to serve with Carnitas

• Elote (Mexican Street Corn)

• Easy Refried Beans

• Traditional Mexican Horchata

• Flour Tortillas

Carnitas (Little Meats)

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Carnitas (Little Meats) is a traditional Mexican dish made from pork that is slow-cooked until tender and then shredded or chopped.

• Author: Linda Jolly-Kilbride
• Prep Time: 20 minutes
• Cook Time: 3 hours 10 minutes
• Total Time: 3 hours 30 minutes
• Yield: 12 servings 1x
• Category: Main Dish
• Method: Stovetop/Oven
• Cuisine: Mexican

Ingredients

Units USM Scale 1x2x3x

3 pounds pork shoulder, cut into several large pieces 1/4 cup vegetable oil (we use avocado oil) 3 tablespoons kosher salt 1 onion, chopped 6 cloves garlic, crushed 3 tablespoons lime juice 1 tablespoon chili powder 1 tablespoon Mexican oregano 1 tablespoon ground cumin 4 (14.5 ounce) cans chicken broth

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Instructions

1. Heat oil in a large Dutch oven over high heat. Brown pork on all sides for about 10 minutes.
2. Add remaining ingredients and bring to a boil. Reduce heat to medium low for 2 1/2 hours.
3. Heat oven to 400 degrees F.
4. Transfer pork to baking sheet. Bake until browned, about 30 minutes. Drizzle with cooking liquid every 10 minutes. Use two forks to shred the meat as it browns.

Notes

You can use a slow cooker for the first cooking. After browning, add pork to a slow cooker with the remaining ingredients, and cook on LOW for 8 to 9 hours.

Photo credit: Gregg Tavares