If you love Mexican food, then you need to make the Best Pork Carnitas! They are so simple to throw together and more delicious than what you might find at the taqueria.
If I had to choose my favorite type of food, hands down it would have to be Mexican food. I really do enjoy all types of different food, but there is something about the fresh flavors of the salsas, onions and avocado, homemade refried beans and well, I could just go on and on and wax poetic about all of it.
Living in Southern California for over thirty years gave me countless opportunities to enjoy Mexican cuisine. Celebrating Cinco de Mayo every year on May 5th was always a tradition. We would usually go out for dinner on this festive night, but this year, with the outbreak of the Swine Flu or excuse me the H1N1 Influenza A virus (which is what they want us to call it now), I am not too keen on having other people prepare my meals. I’ll make my own dinner right here at home thank you very much.
Anyway, this meant I needed to make my own carnitas. I needed them to taste good and be easy to prepare. And just like that (with a little bit of tweaking), The Best Pork Carnitas came to life.
While the carnitas were cooking, my oldest son kept asking me what I was making and when was it going to be done. It smelled delicious and was spot on in taste. The meat was so tender it literally melted in my mouth. I had no idea what an easy meal this was to prepare.
A big batch of these carnitas for a crowd would disappear quickly. They are addictive when topped with green salsa, avocado, onions and wrapped up in a warm tortilla. To die for…let’s make it….
Here’s what you will need: Boneless pork shoulder, garlic, olive oil, fresh orange juice, milk, cilantro, red onion, lime wedges, cilantro, avocado, white corn tortillas, salt and pepper.
In a large Dutch oven or heavy pot, combine pork, garlic and 8 cups water; season with salt and pepper. Cover and bring to a boil. Reduce to a simmer and cook covered for 45 minutes. Drain well.
In a large nonstick skillet (or the same Dutch oven) heat 1 Tablespoon olive oil over medium-high heat. Add pork, 1/2 cup fresh orange juice and 1/2 cup milk and cook, stirring occasionally, until liquid has evaporated and pork has browned, 8 to 12 minutes. The pork will start browning after liquid has evaporated. Season well with salt and pepper.
Serve carnitas in warm tortillas with cilantro, onion, avocado, green salsa and squeeze some lime juice over the meat.
These are mouthwatering.
Excuse me while I have a bite.
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If you want to make a deliciously, perfect, carnitas feast, consider adding some of the best side dishes! This Skillet Mexican Street Corn would be a perfect accompaniment. Or how about Avocado Rice? This Avocado and Three Bean Salad would be a refreshing side dish too. This Easy Mexican Coleslaw is also a great way to round out a carnitas meal. Mexican Roasted Zucchini will help keep it healthy.
One year ago today I shared with you my recipe for The Best Peach Margarita’s. I highly suggest you try them, I won a margarita contest with this recipe.
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The Best Pork Carnitas
Ingredients
- 2 lbs boneless pork shoulder, cut into 1" pieces
- 4 garlic cloves
- coarse salt and pepper
- 1 tbsp olive oil
- 1/2 cup fresh orange juice
- 1/2 cup milk
- 12 white corn tortillas, warmed
- fresh cilantro leaves, thinly sliced onion, diced avocado, green salsa and lime wedges for serving
Instructions
- In a large Dutch oven or heavy pot, combine pork, garlic and 8 cups water; season with salt and pepper. Cover and bring to a boil. Reduce to a simmer and cook covered for 45 minutes. Drain well.
- In a large nonstick skillet (or the same Dutch oven) heat 1 Tablespoon olive oil over medium-high heat. Add pork, 1/2 cup fresh orange juice and 1/2 cup milk and cook, stirring occasionally, until liquid has evaporated and pork has browned, 8 to 12 minutes. The pork will start browning after liquid has evaporated. Season well with salt and pepper.
- Serve carnitas in tortillas with cilantro, onion, avocado, green salsa and squeeze some lime juice over the meat.
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