Slow-Cooked Tender Carnitas

 

Slow-Cooked Tender Carnitas

Slow-Cooked Tender Carnitas

While I have a large portion of English, Dutch and Italian heritage — I love Mexican food. My birthday is on Cinco de Mayo and each growing up my mom would throw me the ultimate fiesta complete with piñata and a variety of homemade Mexican food. To this day, the smell of roasting chilies reminds me of my mother. I remember for my fifth birthday she made chili verde, one of my favorite Mexican dishes, and I have to say till this day pork is probably my go to meat for Mexican food.

I love how tender it gets when slow cooked– you don’t even need a knife. And it’s the perfect complement to roasted chilies. They are made for each other. While I’ll forever love chili verde, one of my other go to pork recipes is carnitas. Something about the slow cooked tender pork getting a lovely crispy golden brown under the broiler is absolutely divine.

But first, I brown the pork on the stove in my Dutch oven and then transfer the pot to the oven to slow cook. My Dutch oven is probably one of my most used kitchen appliances. You can make so many meals in a Dutch oven and everything turns out wonderfully. However, if you’re going to be out for the day, after browning you can transfer the meat to your slow cooker instead.

Slow-Cooked Tender Carnitas

Slow-Cooked Tender Carnitas

 

 

For this recipe, I use the carnitas in a wet burrito with my homemade green enchilada sauce and the next day I use the leftovers for nachos. I often use carnitas for nachos because it’s one of my husband’s favorite meals. But what’s awesome about carnitas is the variety of ways to eat them. Sure they’re great right out of the oven, but they work perfectly in enchiladas, tacos, quesadillas, soups and burrito bowls and of course burritos and nachos.

 

Slow-Cooked Tender Carnitas in a burrito

Here are links to some of the products I love:

Lodge Dutch Oven, Kitchen Aid Baking Sheets, California Olive Ranch Everyday Extra Virgin Olive Oil, IMUSA Lemon Squeezer

This post contains affiliate links, which means I receive a small compensation if you click and purchase a product. Thank you so much for visiting my site and for your support of Because Food Is Love.

slow cooked tender carnitas

 

Print Recipe
Slow-Cooked Tender Carnitas
Slow-cooked tender pork carnitas finished under the broiler to a lovely golden brown.
Slow Cooked Tender Carnitas
Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 3 hours
Servings
people
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 3 hours
Servings
people
Ingredients
Slow Cooked Tender Carnitas
Instructions
  1. In a small bowl combine the dry spices and rub over the pork shoulder. Preheat the oven to 300 degrees.
  2. Heat a Dutch oven, or other large pot, over medium heat. Add olive oil.
  3. When oil is hot, add pork. Cook until browned, but not burnt. About 5 minutes. While pork is browning cut the onion into quarters and the jalapeno in half, removing the seeds. Smash the garlic with the side of a chef knife.
  4. Flip pork to brown on the other side and add the onion, jalapeno and garlic. After the pork is browned, squeeze the juice of the orange and lime over the pork.
  5. Cover the Dutch oven and move to the oven. Cook for about 2 hours. The pork is done when tender and easily shreds.
  6. Shred pork and place on a baking sheet lined with parchment paper. I use parchment paper to prevent sticking and for easy clean up.
  7. Spoon some of the juices from the pan over the meat and broil until browned.
  8. Carnitas taste great right out of the oven but there's a variety of serving options. Use carnitas in tacos, nachos, burritos, enchiladas, quesadillas, soups or burrito bowls.
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One comment on “Slow-Cooked Tender Carnitas

  1. I love carnitas but have never tried to make them. I will have to try this recipe.

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