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My love affair with tacos is well known - I’ve hunted them down here in NYC, made them with carne asada and even turned Cheffy on to the joys of taco carts in TX. Carnitas have always been my favorite taco variety, but a good carnita taco is hard to find. So this Sunday, while flipping through my Some Like It Hot Cookbook, I stumbled upon a recipe for carnitas and I was sold.
This absolutely delicious crisp-on-the-outside, succulent-on-the-inside pork dish is traditionally made from the thick meaty cut called pork country ribs or from pork butt. The final result is a small piece of meat that is orange-tinged from chipotle chiles in adobo, soft and succulent from hours of stewing in a flavorful broth and crispy on the outside after roasting in a hot oven. Carnitas can be eaten as is or wrapped in tortillas with guacamole, black beans and/or white rice.
- Ingredients:
- One 7lb pork butt, cut into 10 large chunks
- 1 very large onion, quartered
- 5 chipotle chiles in adobo, seeded & chopped, plus 3 tablespoons adobo sauce from the can
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 2 bay leaves
- 2 to 3 quarts low sodium chicken broth
- 2 tablespoons vegetable oil
Step 1:
Place the pork in a large stockpot. Add all the remaining ingredients, except the vegetable oil. If the pork is not covered with liquid, add more chicken broth. Cover the pot and bring to a boil over high heat. Reduce heat to low, uncover, and simmer until the meat pulls apart easily with a fork, about 3 hours. Remove the pork from the broth with a slotted spoon and place on a platter. Allow to cool, then cut into 1 inch cubes.
After 3 hours
Step 2:
Preheat the oven to 450F. Place the vegetable oil in a baking dish. Toss in the pork, and then roast in the oven, uncovered, until lightly browned and sizzling, about 30 minutes. Remove and serve.
Mmmm carnitas…
Naked tacos
Dressed up tacos w/ homemade guacamole
Chilehead Comments:
Posted by: Nick Lindauer - Categories: Uncategorized
Permalink: How to Make: Carnitas
One year ago: Hot Stuff Festival
Two years ago: Tailgating Rules
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38 Comments »
That looks good! But I think 7lbs of pork butt is a little much for my family of four! LOL Hey, you don’t have any recipies for carne aseda do you? Also one of my favorite dishes!
That is a great recipe. I add Orange Peel , cinamon sticks and a 1/3 cup of molases to the simmering liquid. Instead of vegetable oil, I skim the fat from the simmering liquid. 7 pounds may sound like a lot, but the leftovers can be used in hundreds of different ways. Chilebrown
Wow that looks good. I am definitely trying this recipe! I like to fix puerco pibil (the recipe from the Once Upon a Time in Mexico DVD), and this sounds similar.
That looks like a good recipe Nick. I’ve never made carnitas…but I like to eat it! I may have to give this recipe a try.
chuk hell on 10/16/2006 at 12:53 pm said:
That looks like a good recipe Nick. I’ve never made carnitas…but I like to eat it! I may have to give this recipe a try.
Same thing I was thinking, I always get the Carnitas from the Mexi joint up the street from the shop. They make theirs as a huge double handed burrito topped with a montery jack cheese sauce. I always wondered how the meat was prepared. This recipe looks even better than the ones I order. This will be tried at home for sure! Thanks Nick for the post. Excellent pics and article!!
In the voice of Homer Simpson:
“MMMMmmmm…..Cheese Sauce”
Whats up DK, Parker, Bret and everyone else… How goes it
I know what I am making for the football game this sunday.
eman on 10/16/2006 at 11:23 pm said:
I know what I am making for the football game this sunday.
Weiners!?! 
eman on 10/16/2006 at 11:23 pm said:
I know what I am making for the football game this sunday.
Veggie burgers?
eman on 10/16/2006 at 11:23 pm said:
I know what I am making for the football game this sunday.
Jello Pudding!?!
I love Pudding!!
Vic on 10/16/2006 at 11:33 pm said:
Jello Pudding!?!
I love Pudding!!
Whats on your winder…
Whats up Vic
eman on 10/16/2006 at 11:23 pm said:
I know what I am making for the football game this sunday.
Its not your special sauce is it….
Hey Brother, how’s life dude!!
Doin’ well here, had a day off today but watching Arizona take it to my Bears, it was a good day. 
BLANE on 10/16/2006 at 11:38 pm said:
Its not your special sauce is it….
Eww! 
Holy Carp!!! Da Bears!!!
Vic on 10/16/2006 at 11:39 pm said:
Hey Brother, how’s life dude!!
Doin’ well here, had a day off today but watching Arizona take it to my Bears, it was a good day.
Doin good, busy but I think everyone is this time of year… Pheasant season starts the end of the month, so I get to go kill something… thats always good…. I probably offended someone there but oh well it’s the truth. I’ll try some different sauces on the birds I get also some of the powders… That will be good eaten…
BLANE on 10/16/2006 at 11:55 pm said:
Doin good, busy but I think everyone is this time of year… Pheasant season starts the end of the month, so I get to go kill something… thats always good…. I probably offended someone there but oh well it’s the truth. I’ll try some different sauces on the birds I get also some of the powders… That will be good eaten…
Cool, I’m not a big hunter- Just a big eater! I can kill a Pizza like nobody’s business. LOL!! 
Vic on 10/16/2006 at 11:54 pm said:
Holy Carp!!! Da Bears!!!
24-23 good come back so far… Watching it on the computer.
Vic on 10/16/2006 at 11:57 pm said:
Cool, I’m not a big hunter- Just a big eater! I can kill a Pizza like nobody’s business. LOL!!
You do any fishin?
Its wide right!!!!!!!!!!Holy Carp Holy Carp!!!!!!!!
BLANE on 10/17/2006 at 12:02 am said:
You do any fishin?
No bud, just work and couch potato’ing!!
Vic on 10/17/2006 at 12:08 am said:
No bud, just work and couch potato’ing!!
lol…. and a little sauce collecting on the side.
Vic on 10/17/2006 at 12:04 am said:
Its wide right!!!!!!!!!!Holy Carp Holy Carp!!!!!!!!
Thats some Monday night football…
BLANE on 10/17/2006 at 12:13 am said:
Thats some Monday night football…
WoW! Just wow! Never thought it would end that way, Lienart played awesome! The Bears D F’n RAWKS!!!
BLANE on 10/16/2006 at 11:57 pm said:
24-23 good come back so far… Watching it on the computer.
me being an arizonian, it was all a matter of time.
generallee on 10/17/2006 at 12:19 am said:
me being an arizonian, it was all a matter of time.
Dude Arizona played much better Football tonight, it just slipped away. Lienart is going to be one hell of a QB in the NFL, he played well.
generallee on 10/17/2006 at 12:19 am said:
me being an arizonian, it was all a matter of time.
When do the other Autions start Troy?
Guys, I’m spent! A little buzzed, heart’s still pounding, and in amazement! You guys have a good night!!
Vic on 10/17/2006 at 12:28 am said:
Guys, I’m spent! A little buzzed, heart’s still pounding, and in amazement! You guys have a good night!!
Have a good one Vic good talking with you… Later
Good korning Everyone! Ahh sc**w it, ‘m going back to bed!
DK on 10/17/2006 at 3:17 am said:
Good korning Everyone! Ahh sc**w it, ‘m going back to bed!
Nite Dk
[...] Some people add peppers for more heat. Here is a good recipe and if you need I can ask my friends. How to Make: Carnitas | Hot Sauce Blog This is a small business in Mexico. I would not look at the first page as it shows a hog being [...]
Well I typed in for carnitas and stumbled across your recipe after reading how easy it looked I headed for the store…….ala…….I have some kick butt carnita’s I can’t!! Thanks your pictures and write up was so helpful. I thought it was going to be a pain but the only pain was keeping my fingers out of the pot while they cooked!!!! THanks so much!!!
oh my goodness this sounds delish…….i cant wait to try it out the day before superbowl. i have a large mexican family & i know they will really enjoy this recipe.
Hey.
This is a GREAT recipe! Would suggest anyone cooks it as it’s easy and really tasty.
I added the zest and juice of an orange to the stock - as I’d seen it suggested in other recipes. This worked very well. When you leave the meat to rest, use a bit of the stock to keep it from going dry. The stock is actually really flavoursome… I’ve kept it aside, though I’m not sure what I’m gonna do with it yet!
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Nick that looks great. I take it it was good also. I have a lot of Hispanic shoppers at JJs and some of are regs bring in food for use. It is so good home cooking from this side of the border. Are Orientals do the same thing. I have one lady that brings me something every week.