We’ve never done this before, but recently we made carnitas by a different recipe than the one we posted over two years ago. This new recipe was so good and so much better than our original that we need to update our old recipe. Actually this new recipe is usurping the original it is that good! It does make a lot of food, but we’re in college and don’t want to cook every night, and who has ever opposed tacos for dinner all week?
Way back when we wrote:
Carnitas literally means “little meats.” Actually we didn’t know that until we Googled it about 2 minutes ago. But what we do know is that this Mexican dish is absolutely to die for. We’ve posted a lot of recipes in our half of a year of blogging, but this recipe is by far our favorite to make. If you don’t know what carnitas is, the only comparison we can call it is a Mexican style pulled pork.
Did you notice the “half year of blogging” part? Rookies. And our original photo is not that appetizing:
Yummy. But this time around we are seasoned food bloggers. Here’s how we make carnitas 2.0. Oh wait, one more thing! Make sure you get the correct cut of pork for this recipe – Pork roast (Butt is preferable but loin works too). Look how cheap we got ours!
First preheat your oven to 300F. Make sure you adjust your racks to make enough room for a Dutch oven.
In a Dutch oven, combine the pork chunks, onion quarters, garlic, lime halves, cumin, oregano, bay leaves, salt & pepper, and water.
Bring to a simmer then cover that baby and stick it in the oven for 2 hours.
It’ll look like this after:
Save the onions and pork chunks and transfer to a plate. Bring the remaining juices to a simmer and reduce by a half.
Shred the pork into large chunks (to keep it nice and juicy) and add back to the Dutch oven when the juice has reduced.
Transfer the shredded pork to a large baking sheet and place under the broiler until the meat begins to caramelize (aka get brown and crispy). Tip: make sure the meat is as close as possible to the broiler so it gets crispy instead of just dried out.
Assemble together the carnitas with your favorite toppings (we used plain ol’ avocado slices) and the reserved onion slices on corn tortillas and enjoy!
- 2 to 3 pounds pork roast, cut into 2 inch cubes
- 1 onion, peeled and quartered
- 3 limes, halved
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1½ teaspoon salt
- ¾ teaspoon pepper
- 2 bay leaves
- 1½ cups water
- Preheat your oven to 300F. Adjust your racks to leave enough room for a Dutch oven.
- In a large Dutch oven, combine all of the ingredients and bring to a simmer.
- Cover and transfer to the oven and cook for 2 hours.
- Remove from the oven and save the pork and onions.
- Bring the remaining juices to a simmer and reduce by half.
- Shred the pork into bite-size pieces and add back to the reduced juice.
- Transfer the pork to a large baking tray and broil until meat begins to caramelize.
- Serve on a corn tortilla with your favorite toppings and enjoy!