Succulent Pork Carnitas

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

Gretel 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

 

US CustomaryMetric

 

1x2x3x

• ¼ cup vegetable oil
• 4 pounds ground pork (minced pork) - shoulder
• 2 tablespoons Kosher salt
• 1 medium onion - chopped
• 1 clove garlic - crushed or 1 teaspoon diced garlic
• 3 tablespoons lime juice
• 1 tablespoon chili powder (chilli powder in British English)
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ teaspoon cayenne pepper
• 5 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

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