Carnitas is an exceptionally flavorful and tender Mexican dish featuring succulent shredded pork. It’s incredibly versatile, perfect for a variety of mouthwatering dishes such as Carnitas Tacos, savory Carnitas Enchiladas, comforting tamales, crunchy nachos, melty quesadillas, and crisp tostadas. It is my favorite meat choice for any Mexican meal. This carnitas recipe is made with a mix of spices that highlight the meat’s natural goodness. It is enhanced by a subtle sweetness derived from the addition of marmalade.
For the best results, a Boston Butt cut of pork is preferred. This particular cut is a part of the pork shoulder. It is well-marbled, ensuring that when it’s cooked slowly over low heat, it transforms into shredded pork that is irresistibly tender and juicy. Not only is shredded pork a fantastic choice in terms of flavor, but it is also a budget-friendly option, often costing nearly half as much as beef.
Incorporating aromatic garlic and onions into the cooking process elevates the dish. They add a rich depth of flavor and essential nutrients that contribute to overall health.
Another key ingredient in this recipe is Mexican oregano, a unique herb distinct from regular oregano. This native Mexican plant boasts a delightful citrus and licorice flavor profile. It is an essential component in achieving the authentic taste of carnitas. Beyond its delicious flavor, Mexican oregano is also brimming with health benefits. It is packed with vitamins and antioxidants that support immune function, promote eye health, aid digestion, and strengthen bones. Mexican Oregano: Benefits, Uses, and Preservation. – Health Wellness Revolution
Carnitas Preparation, Servings, and Storage
Preparation of carnitas is quick and easy. After searing the meat to lock in flavor, it slow cooks all day, resulting in a tender juicy shredded pork. This recipe serves 12-15 people. It is ideal for parties, or multiple family meals. Once prepared, the carnitas are deliciously satisfying straight from the oven. However, if you have leftovers, they can be stored in an airtight container in the refrigerator for up to five days, or even frozen for up to five months, preserving their flavor and quality. When it’s time to enjoy them again, reheating is a breeze—spread the carnitas on a sheet pan and broil them briefly to revive their succulent taste, ensuring they are just as amazing as when they were first prepared.
Carnitas (Mexican shredded pork)
Equipment
- Large crock pot
- sheet pan
Ingredients
- 3 lb Boneless pork butt
- 1 tbsp Mexican oregano
- 1 tbsp Ground cumin
- 1 tbsp Chili powder
- 1 tsp Sea salt
- 1/2 tsp Fresh ground black pepper
- 1 Large yellow onion, diced
- 4 cloves Garlic, crushed
- 2 Jalapeños, diced
- 1 cup Chicken broth
- 2 tbsp Orange marmalade
Instructions
- Take pork out of the refrigerator and allow to sit at room temperature for 30 minutes.
- In a small bowl, combine oregano, cumin, chili powder, salt and pepper.
- Rub the spices over the entire pork butt.
- Heat a cast iron skillet over medium heat.
- Sear the pork on all sides, creating a deep browning on the outside of the meat.
- Place the pork in the crockpot.
- Deglaze the skillet with chicken broth, scraping the bottom to release any brown bits. Pour this broth into the crockpot over the top of the pork.
- Add the diced onion, crushed garlic, diced jalapeño, and orange marmalade to the crockpot. Spread a little bit on top of the pork and drop a little bit on either side of the meat into the chicken broth.
- Set the crock pot on low for 8 hours.
- When pork is tender and falling apart, remove from the crockpot and shred onto a sheet pan. Remove any grisly or fatty pieces. Pour the broth from the crockpot over the shredded pork.
- Turn broiler on high and broil for about 4 minutes, or until parts of the meat is crisping. Stir on the sheet pan and broil again to get even more crispiness.
Nutrition
