Mexican Carnitas, the beloved pork crisps that are a staple in Mexico, are a treat that many have yet to discover. Patricia Collins from Imbler, Oregon, shares her easy-to-make and delicious recipe for carnitas, complete with the secrets that make them so special—citrus and quick frying.
The star of this recipe is the boneless pork shoulder butt roast, cut into 1-inch cubes, and seasoned with minced garlic, chopped fresh cilantro, salt, and pepper. The citrusy twist is provided by the juice of three large oranges and one large lemon, infusing the meat with bright and tangy flavors.
After baking in a roasting pan with sliced oranges, the tender meat is drained and then quickly fried to achieve that coveted crispy texture that makes carnitas so irresistible.
Served in warm flour tortillas and topped with optional shredded cheddar cheese, salsa, and guacamole, these Mexican Carnitas are perfect for gatherings and family dinners, providing 12 to 16 servings of mouthwatering goodness.
INGREDIENTS:
- 1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 1-inch cubes
- 6 large garlic cloves, minced
- ½ 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
PREPARATIONS:
- Place the pork in a medium-size roasting pan. Sprinkle with minced garlic and chopped cilantro. Season with salt and pepper. Squeeze the juice from one orange and the lemon over the meat. Slice the remaining oranges and place them over the meat.
- Cover and bake at 350° for about 2 hours or until the meat is tender. With a slotted spoon, remove the meat and drain it well on paper towels. Heat a small amount of oil in a skillet and fry the meat, 1 lb. at a time, until brown and crispy.
- Serve the warm and crispy carnitas in tortillas with toppings of your choice.
YIELD: 12-16 servings
PREP/BAKE TIME: 10 minutes (plus baking time)
SPECIAL INSTRUCTIONS:
- Ensure that the meat is well-drained before frying to avoid splattering and popping.
TIPS:
- For added freshness and crunch, consider serving the carnitas with shredded lettuce and diced tomatoes.
- Create a DIY taco bar with a variety of toppings, allowing guests to customize their carnitas tacos to their liking.
Mexican Carnitas are a delightful discovery, thanks to Patricia Collins from Imbler, Oregon, who shares her easy-to-make and crowd-pleasing recipe. These pork crisps, popular in Mexico, boast a secret twist of citrus and quick frying that make them utterly irresistible.
The recipe centers around boneless pork shoulder butt roast, cut into 1-inch cubes, and seasoned with minced garlic, chopped fresh cilantro, salt, and pepper. The addition of the juice from three large oranges and one large lemon infuses the meat with vibrant and tangy flavors, elevating the dish to a new level.
After baking with sliced oranges to achieve tender perfection, the meat is drained and then quickly fried, resulting in the crispy texture that defines authentic carnitas.
Served in warmed flour tortillas and adorned with optional shredded cheddar cheese, salsa, and guacamole, these Mexican Carnitas are a true delight for gatherings and family dinners, yielding 12 to 16 servings of sheer mouthwatering pleasure.
So, whether you’re hosting a fiesta or craving a unique and flavorsome meal, Mexican Carnitas are the answer. With their tantalizing citrusy twist and crispiness, they are sure to become a new favorite in your culinary repertoire.
