Recipe Of The Week-Carnitas

From the Blog

Recipe Of The Week-Carnitas

I love carnitas-it is one the best-it’s not my favorite Mexican dish-but it is up there in my top five-(that sounds like a good post title actually). The key is getting the meat cooked right and the right marinade-with the best spices. This one I know you will like.


Ingredients1 1/2 pounds boneless pork shoulder (or 2 pounds bone-in)

1 teaspoon ground cumin
Salt and freshly ground black pepper
2 teaspoons dried oregano
1 onion, coarsely chopped
4 cloves garlic, minced
1 tablespoon olive oil
1 jalapeno, seeded and ribs removed, minced
1 orange, cut in half
3 tablespoons corn oilTake the pork out of the package, rinse and dry the pork shoulder. Mix the oregano and the cumin with olive oil and rub all over pork; then salt and pepper liberally. Put the pork in a crock pot and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours whatever you have time for.

When the meat is tender, remove from crock pot and pull apart with a fork. In a large pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.

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