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This night be my favorite recipe of all time, I’ve shared it countless times and is a go-to for groups. Can’t recommend it highly enough!
I’m so glad you like it Bryan!
I would give 4.5 because the method lacks finesse.
Last night I made the green verde sauce (added a poblano pepper to the recipe along with 4 cloves of garlic). I also roasted the onions and pepper on the sheet pan with the tomatillos. Once done I put it in the fridge for the flavors to meld. This morning I cut the pork into hunks and browned them in my dutch oven. I removed the meat the added the onion and the herbs and let them get somewhat soft and fragrant. I deglazed the pan with homemade chicken stock and then added all of the verde sauce. Putting the meat back into the pan I mixed it around. I had preheated the oven to 350 already. After bringing the sauce and meat to a boil I put the Dutch oven into the oven. After two hours it was perfect. The meat fell apart. I served with homemade flatbread, cabbage slaw and shredded colby-jack cheese.
I NEVER just throw a braise into the pot. Browning the meat and then using the fats to release the flavors of the herbs and onions helps layer the flavors.
This is a great recipe! My husband and I both love it and so do our friends and family. Sometimes I plan a dinner party just so I can make this dish! It’s a good party food since it serves so many, and people enjoy constructing their own tacos when we set up a taco bar. In addition to the cabbage slaw, we include fresh sliced radishes, jalapenos, cilantro, avocados, and Mexican crema. I don’t care for cotija cheese, but have used a different soft crumbly cheese that doesn’t have the strong flavor. (Sorry, I can’t remember the name). I sometimes make cilantro-lime rice to accompany the meal.It’s easy to scale up – it seems my local store only sells huge butts! I have found I don’t need to double the sauce ingredients though, just need to add enough broth and salsa verde to immerse the pork while simmering. I wondered about the crisping step originally, thinking why bother to crisp it if you’re adding the meat back into the sauce and it isn’t as crispy after that. But it is definitely worthwhile because it takes the umami flavor even higher – as if it wasn’t delicious already! Plus, you get to sample those wonderfully crispy bits right from the baking sheet just to make sure it’s good :-). We generally simmer and shred the pork the day before we want to eat it. The next day, we skim some of the fat from the sauce, reduce it, and keep it warm while we crisp the meat.If you don’t have enough people to help you eat this (and your store also only sells big butts) you can always freeze the extra carnitas in appropriate sized ziplock bags for future enjoyment – ie. a quick, easy meal where the meat is ready and all you need to do is prep your accompaniments.
Made this today for 4 other friends who came for dinner.The aroma throughout my house while the pork cooked, was putting me in a relaxed, comfortable mood, yet eager to enjoy the finished product.My friends so enjoyed “MY” creative genius (ha, ha). I found that I was most partial to the juices with the pork, so especially enjoyed it with a rice dish I cooked as a side. Putting it in tortillas (taco like), was good, but seemed to need something more. I did include all the condiments, but maybe the Salsa Verde I used was too mild. That aside, the pork Verde and juices were and are still, calling me back for more! Thank you mucho.. Esta es muy sabor!
I’m so glad you liked it Maggi!
Hi, How much will it matter if I use ground Cumin and ground coriander instead of the seeds?
Hi Patricia, if you use ground spices, you probably don’t need to use as much. Start with half the amount. If you taste it later and it needs more, add more.
Since discovering this low fat way to do Carnitas. It has pleased many of my dearest friends. I use a dutch oven on the stovetop. (rockin good!) Another tip..After its pulled apart, I lay out on a sheet pan and stick in the broiler as-is for five minutes to get that suttle crunch! Then put back in the liquid. It’s a must!
totally awesome! we have been searching for a good carnitas recipe to use the pork for other dishes later and this was “perfecto mundo!!”
I love… love… love this recipe! So good, so simple! It is my go to dish!
Thank you for making all of these available… I absolutely love this web site!
Hi Elise, I love your site. Thanks so much for your great Mexican recipes. I’m from Winnipeg, Canada way up north & it’s impossible to find the mexican cheese, Cotija or the crema fresco…any suggestions for a good online company to order from? thanks in advance.
Hi Jacquie, this site: MexGrocer.com seems to have a great variety and carries the brands I find in our local grocery store. ~Elise
I make this dish all the time and EVERYONE absolutely loves it! It is sooooooo good!!!! I’m drooling just thinking about it…can’t wait for dinner! YUM
YUM! I doubled recipe and had to cook pork for 4 hours. I also seemed to have lots of broth left over even after trying to reduce. We just ladled some into the pan of meat and it worked out fine. Only other suggestion I would make is adding a big frosty margarita! My friend and I started planning a Cinco de Mayo party just so we have an excuse to make these again!
This site is my new favorite. Four out of five recipes I’ve tried in the last couple of months have been muy magnifico! Thanks for taking my cooking up a notch.
FANTASTIC recipe! I made it for dinner tonight, it was delicious and everyone loved it. I will definitely make it again, and will certainly recommend the recipe to others! Bonus: it’s incredibly simple and takes very little prep or active cooking. My family loves Mexican food, and this was a really nice detour from our usual baked chimichangas and carne asada taco rotation! If you live in an area where they sell Emerald Valley salsa verde, that is the best bet, otherwise for sure use the Herdez salsa verde in the can.
Elise ~ Thank you. This recipe is so tasty, SO SO TASTY! I enjoy cooking ‘healthy’ Mexican/New Mexican foods and your carnitas have hit home. I may have to make this every week for a while. My husband is raving about it as I type. Thanks very much.
I just had to return to this site to make mmmy point about how truly delicious this is. The meat tastes even better the next day, I warmed it up with a little stock in a saucepan, and made quesadillas with it,(pork, pepperjack, cabbage slaw) My lord, was it wonderful! The meat is so perfectly seasoned, the coriander, cilantro, oregano and cumin along with green salsa, just the perfect combination of ingredients. And for the record, Elise, there has not been one recipe off this site, that hasn’t completely blown me away. This has become my primary search engine for recipes, keep em’ coming, and thanks again! For everyone out there, try making quesadillas with the meat-so, so good!
This was so delicious! The meat is so delicious and flavorful, overall very easy to prepare- I will be making quesadillas with this meat- I think it would be delicious with some pepper jack cheese!! I would serve the cabbage slaw on the side. Thanks for this great recipe!!
Just wanted to say “thank you!” for such a simple, but super delicious recipe. It takes hardly any time to throw everything into the pot and I read while it simmers away. Win/Win! I made this dish a few times now and it is such a surefire winner. I’ve only made one change since my initial trial.
I do 2 cups chicken stock and 1 cup of water or 3 cups of low-sodium stock because I find that when you reduce the sauce (while the pork is in the oven) it becomes quite salty.
Oh, also, my bf and I pan fry our tortilla shells in a dab of bacon grease before we load it up. Yum!!!
I made this for a party this weekend and it came out excellent, same as all the other recipes I have tried from from your site! Thanks very much for all the fantastic ideas.
I did the simmering portion of this recipe yesterday along with the shredding. I’ll roast the meat today and finish off the sauce. The meat was so delicious I couldn’t stop eating it as I was doing the shredding. Absolutely wonderful, and this was without any other accompaniments. I love hot foods so I think I might add some jalapeno peppers tomorrow when I finish up the meal. Thanks. Great food and super easy.
Tried this recipe this weekend for a group of friends and, yeah, wow. Proposals of marriage abound.
I am still picking my teeth clean from this recipe. This is just like what grandma would make , that is if she could cook… And……….if she wasn’t from Sweden. Thanks so much it was great :) Even my neighbors were wondering what I was stewing up :)