Authentic Mexican pork carnitas
Can be Cuban Ropa Vieja’s second cousin. Now, there is another close relative to the authentic Mexican pork carnitas called cochinita pibil, a dish of Mayan origin cooked with achiote paste and herbs.
We read that authentic Mexican pork carnitas are traditionally cooked in a copper pot because copper distributes the heat evenly. Who would have thought? Don’t worry, we do like to keep it simple here and going to use an ovenproof pot or Dutch oven.
With that, you’re rewarded with the most awesome carnitas tacos ever. You can totally make this pork carnitas tacos recipe for a big group of people, they NEVER miss.
If you’re not into tacos, you can switch to burritos, quesadillas, or serve the pork carnitas over rice and beans.
Sky’s the limit, people!
4 lbs Boneless Pork Shoulder - cut (4-inch) pieces, trimmed of excess fat .
2 Bay Leaves
2 tablespoons Oil
1 teaspoon Cinnamon
2 teaspoons Chili Powder
½ teaspoon Cumin
low- sodium Salt
5 cloves Garlic - sliced
1 small head Red Cabbage - shredded
1 small Orange - juiced and zested
flour or Corn Tortillas - toasted
Avocado - chopped
Queso Fresco (cheese)
Ovenproof pot or Dutch oven
Rub the pork thoroughly with salt. In a large ovenproof pot or Dutch oven, heat oil over medium high heat. Sear pork in batches until it’s browned on all sides.
Preheat oven to 375°F.
Add pork back into the Dutch oven, along with the spices, bay leaves, and garlic.
Cover the meat ⅔ up with water. Cover and bring to a boil on the stove.
Once boiling, place the Dutch oven into the oven, uncovered. Cook (3 ½ to 4 hours) check your pork every hour (give it a stir and add more water if the pot starts drying out) until pork is tender and falling apart.
Toss the shredded cabbage with orange juice, orange zest, olive oil, and salt to taste.
Take a toasted tortilla shell and add some of the carnitas, cabbage slaw, avocado, cilantro, and queso fresco. Serve with a squeeze of lime.