Go Back

Easy Carnitas

Print Recipe
Prep Time 15 minutes
Cook Time 3 hours
Course: Dinner, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Carnitas
  • 1 Poblano Chile Diced
  • 1 White or yellow Onion Either 1 small, or ½ a large one. Diced
  • 3 cloves Garlic
  • 1½ cups Chicken stock
  • ¼ cup Orange juice
  • 2 tbsp Cumin
  • 2 tbsp Smoked Paprika
  • 2 tbsp Olive oil might need more/less depending on your preference
Cilantro lime rice
  • 1 cup Cooked rice We use Basmati, any long grain white rice will work. Of course can substitute brown rice if healthier option preferred
  • 1 Lime
  • ⅓ cup Chopped cilantro Doesn't have to be exact -- enough to mix through rice. Can use more/less if preferred
  • 1 pinch Salt
  • 1 pinch Pepper

Equipment

  • Dutch Oven
  • Oven
  • Tongs
  • Knife
  • Cutting board

Method
 

  1. Pre-heat oven to 375°C
  2. Pre-heat dutch oven, or other heavy bottomed pan on stove
  3. Sprinkle salt, pepper, cumin and smoked paprika on pork butt
  4. Add olive oil to pan, then add meat
  5. Sear on all sides, about five minutes per side
  6. Take meat out and add diced poblano and onion. When softened and translucent (around 5 minutes), add garlic. Careful not to burn the garlic!
  7. Add meat back into pan, and add fluids.
  8. Bring to boil, cover with lid, and pop in 375°C oven
  9. Check periodically, at least once an hour, turning meat with tongs, and ensuring even caramelization. Add more liquids if meat starts to burn before being fully braised

Notes

The finishing of the dish is the most important part. Any time after about 2 and half hours, the meat will be "done". As soon as it's shreddable, it's perfectly edible and quite tasty. We however like to get a caramelization on the meat as seen in the above pictures. This requires a bit of patience -- and also observation -- as meat can overcook and burn pretty quickly.
Remember to pour in more fluids (chicken broth), if meat is starting to burn.