Carnitas…mmm!
I posted this recipe awhile back (gosh, like three years ago already!) but I thought it was worth posting again. This is the carnitas recipe I’ve used for many years, and it’s one of my husband’s favorite and most-craved dishes.
Carnitas
- 1 pork roast
- 1 1/2 quarts chicken stock
- 1 large onion, quartered
- 1 T. coriander
- 1 T. cumin
- 2 t. oregano
- 4 canned chipotle chiles in adobo sauce
- 2 T. sauce from canned chiles
- 2 bay leaves
- Water
- Salt
Cut pork roast in large chunks and place in large pan. Add other ingredients plus enough water to cover pork. Place lid on pan and bring to a boil on high head. Reduce heat and simmer until meat pulls apart easily with a fork (2 to 3 hours.)
Remove pork from broth with slotted spoon and place in baking pan. Let stand until cool. Shred pork with two forks. Bake pork, uncovered, in a 450 degree oven until lightly browned and sizzling (about 20 minutes.)
Serve in corn tortillas with fresh lime. Add shredded cheese, pico de gallo, sour cream, and guacamole if desired. (We just use lime and pico, heavy on the cilantro.) I usually serve this with Spanish rice and cold Coronas!
Possibly Related
LaLaGirl is the mother of a teenager and two young sets of twins. She's happily married, loves living in Colorado, and writes almost daily about married life, raising multiples, and parenting a child with autism.
Looks delicious!!
Laura, I’ve made your carnitas recipe a few times, always to rave reviews! Delicious! I’m whomping up a big batch of it to serve at my daughter’s graduation party next month (it freezes GREAT), so thanks for sharing!
I just noticed that you direct us to “bring to a boil on high head.” Ha! Yeah, baby!
Suzis last blog post..Ain’t too proud to blog
Haha! I can’t believe I never caught that. I’m going to leave it, because that’s hysterical. Oh, and hey! This time, I used the leftovers to make Cuban sandwiches. They were the bomb!