On November 5, 2011, in Recipes, by jafo
Posted November 5, 2011 by jafo
Extremely easy and tasty, really only requires 15 minutes at the stove, but does need 3 hours of cooking. These fall-apar

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  • 3 lbs. Pork Loin Roast Not super lean
  • 2 Oranges, juiced
  • 2 Limes, juiced
  • 1 tsp Salt
  • 2 tsp Coarse-ground Pepper
  • 2 cloves Garlic


Yesterday I ran across a recipe for Carnitas and the description made me want to try it. It’s very tasty, but extremely easy, however you do have to plan ahead because it involves 3 hours of cook time (basically unattended).

The pork-roast I got was probably too lean, though it did work out very nicely. The last step is to basically fry the pork in it’s own rendered grease, so a little bit of fat on it is good.

Here’s how you do it:

  • In a big dutch oven add 2 cups of water and put it on high heat.
  • Cut the pork roast into little chops, maybe 2 by 3 inches and add them to the water.
  • Squeeze the juice from 2 oranges and 2 limes into it.
  • Add other ingredients.
  • Add just enough water to cover the meat. You don’t want a lot of water here.
  • Once it starts boiling, reduce to simmer (2 or 3 on our stove) and cook covered for 2 hours. You can just leave it alone and let it cook.
  • Increase the heat to medium-high (8 on our stove) and uncover.
  • In around 45 minutes it should have reduced to an oily gravy.
  • Ideally at this point you’ll have a single layer of pork that you can brown in the oil. Turn the pieces over, but be very careful, the meat is extremely prone to falling to pieces at this point.

Serving suggestions

Carnitas make very good tacos or burritos, you’ll probably want to shred them a bit for this. We ate them as little steaks, with sides of kale and maple mashed yams. The meat can be a little dry, so try to match it up with other things that are not. I’m curious to try them with a dollop of sour cream.


One Response to Carnitas

  1. jafo says:

    A few weeks ago I tried this recipe using pork country-style ribs, and it worked out quite well. On the plus side, it was already sliced and ready to go. On the minus side, there was some gristle to be dealt with. I’d probably do the pork roast again, but this was a good experiment.

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