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A crispy dish with a citrus kick! The secret to authentic Carnitas cooks up at home in three easy steps that combine the savory juiciness of pork shoulder with delicious spices.
6 ServingsCook: 1 hour 20 min.


  • 2 boneless pork shoulder, cut into 1-inch cubes
  • GOYA® Adobo with Pepper
  • 1/2 medium onion
  • 1 teaspoon GOYA® Minced Garlic or 2 cloves fresh garlic
  • 1 jalapeño pepper from 11 oz. can of GOYA® Green Pickled Jalapeño Pepper (optional)
  • 1 packet GOYA® Chicken Bouillon
  • Water to cover
  • 3 tablespoons GOYA® Corn Oil
  • 1-1/2 cups orange juice
  • 1 packet Sazón GOYA® without Annatto
  • GOYA® Flour Tortillas , warmed
  • 1 jar GOYA® Pico de Gallo (Mild)
  • 1 tub Frozen GOYA® Guacamole, thawed


  • Season meat with Adobo.
  • In a deep-sided frying pan or casserole, combine pork, onion, garlic,
  • Jalapeño, bouillon. Add water to cover. Bring to boil, cover and
  • simmer on low heat until meat is tender, about 1 hour.
  • Preheat oven to 400ºF.
  • Drain in colander, discarding vegetables and water.

2 of 2

Carnitas (continued)

Directions (continued)

  • Heat oil in same pan on medium high. Add drained meat and brown,
  • turning occasionally.
  • When meat is browned, add orange juice and Sazón and bring to boil.
  • Place in oven, uncovered, until juice reduces and glazes meat, about
  • 30 minutes. Stir every 5-10 minutes so it doesn't stick and juice
  • evenly coats meat.
  • Serve with Tortillas, Salsa Pico de Gallo and Guacamole. Yield: 6
  • servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.