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Home Ground Pork Recipes / Pork Mince Recipes

Succulent Pork Carnitas

Succulent Pork Carnitas
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This Pork Carnitas recipe is not that healthy, but boy, are they delicious. But, of course, it is not like we eat this every day, so a little bit of unhealthy does not hurt. Hello, cheat days!

Here are the ingredients and what I did. I hope that you enjoy it. You can pick up a large Dutch oven or a large pot for this recipe. I do not have a Dutch oven, so I made this in the largest pot I could find in the house.

Succulent Pork Carnitas

Succulent Pork Carnitas

Gretel ShawGretel Shaw
These succulent pork carnitas are so juicy! These are the best finger foods to try when you want something comforting and enjoyable to share with your family.
5 from 1 vote
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Prep Time 15 mins
Cook Time 3 hrs
Total Time 3 hrs 15 mins
Course Main Course
Cuisine Mexican
Servings 6 people
Calories 963 kcal

Ingredients
 
 

  • Vegetable oil¼ cup vegetable oil
  • pork mince4 pounds ground pork (minced pork) - shoulder
  • Kosher salt2 tablespoons Kosher salt
  • Ripe yellow onion on a white background1 medium onion - chopped
  • garlic1 clove garlic - crushed or 1 teaspoon diced garlic
  • Fresh Ripe Lime3 tablespoons lime juice
  • Red hot chili pepper powder and half isolated on white background1 tablespoon chili powder (chilli powder in British English)
  • Oregano dried in wooden bowl over white½ teaspoon dried oregano
  • ground cumin½ teaspoon ground cumin
  • Heap of Cayenne pepper½ teaspoon cayenne pepper
  • bowl of fresh chicken broth5 cups chicken stock (chicken broth or chicken bouillon)
  •  
    1 can soda - Coke

Instructions
 

  • First, you want to begin by heating the oil in a pot and cutting the pork shoulder/butt into several large pieces saving some of the fat. Season the pork with the salt and place in a pot, browning the sides for about 8 to 10 minutes.
  • Add the fat pieces, onion, garlic, lime juice, chilli powder, oregano, cumin and cayenne. Pour in the chicken broth and bring to a boil. Once boiling, add the Coke and reduce heat to low, cover, and simmer until pork is very tender, for about 2 1/2 hours.
  • When tender, take the pork out of the pot, mince it, place it in a dish and add juice from the pot to the dish. I added about 1 cup back to the shredded pieces.
  • Now some people like to cook this after boiling. I think it was tender enough during the 2 1/2 hours, so I did not do this. If you would like to cool after boiling, I’d suggest heating the oven to 400 degrees Fahrenheit, placing meat on a cookie sheet, and continually adding the juice for about 30 minutes.

Nutrition

Calories: 963kcalCarbohydrates: 11gProtein: 57gFat: 76gSaturated Fat: 26gPolyunsaturated Fat: 12gMonounsaturated Fat: 32gTrans Fat: 0.1gCholesterol: 224mgSodium: 2821mgPotassium: 1152mgFiber: 1gSugar: 4gVitamin A: 501IUVitamin C: 6mgCalcium: 69mgIron: 4mg
Have you tried this recipe?Please leave a rating and comment.
Tags: Mexican
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