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Mexican Carnitas Recipe

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Ever hear of "carnitas"? They're easy-to-make pork crisps that are very popular in Mexico. The secret to this recipe is the citrus and quick frying. Be sure the meat is well drained before it's place in oil, though, or it will splatter and pop. My husband works at a timber mill. Logging is an important industry here in the mountainous northeast part of our state, and there are also numerous wheat and grass seed farms. In addition to cooking and canning, I enjoy fishing, gardening and crafting.

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Mexican Carnitas Recipe

Prep: 10 min. Bake: 2 hours 10 min.

Yield: 12-16 Servings

10 130 140

Ingredients

1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 1-inch cubes
6 large garlic cloves, minced
1/2 cup fresh cilantro leaves, chopped
1 teaspoon salt
Pepper to taste
3 large oranges, divided
1 large lemon
Oil for frying
12 to 16 flour tortillas (8 inches), warmed
Optional toppings: shredded cheddar cheese, salsa and guacamole

Directions

Place meat in a medium-size roasting pan. Sprinkle with garlic and cilantro. Season with salt and pepper. Squeeze the juice from one orange and the lemon over the meat. Slice the remaining oranges and place over the meat.
Cover and bake at 350° for about 2 hours or until meat is tender. With a slotted spoon, remove meat and drain well on paper towels. Heat a small amount of oil in a skillet and fry meat 1 lb. at a time until brown and crispy.
Serve warm in tortillas with toppings of your choice. Yield: 12-16 servings.

Nutritional Facts 1 serving equals 341 calories, 19 g fat (4 g saturated fat), 50 mg cholesterol, 387 mg sodium, 24 g carbohydrate, 1 g fiber, 18 g protein.

Originally published as Mexican Carnitas in Country Woman July/August 1991, p31

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Mexican Carnitas

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Reviewed on Jan. 02, 2011 by angelasandoval

I expected the citrus to shine through in this meat, which it didn't really, but the overall taste was still quite delicious! Served it up with avocado slices & fresh cilantro in corn tortillas.

Reviewed on Jun. 18, 2010 by Trilby Yost

I like that after the meat has baked it can be refrigerated (the taste actually improves) or even frozen. Later I only have to take what I need to fry, instead of frying it all for one meal and probably having leftovers.