Mexican Carnitas Recipe

Name: Mexican Carnitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 1-inch cubes; 6 large garlic cloves, minced; 1/2 cup fresh cilantro leaves, chopped; 1 teaspoon salt; Pepper to taste; 3 large oranges, divided; 1 large lemon; Oil for frying; 12 flour tortillas (8 inches), warmed; Optional toppings: Chopped tomatoes, shredded cheddar cheese, sliced green onions, sour cream and avocado slices

Servings: persons

1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 1-inch cubes
6 large garlic cloves, minced
1/2 cup fresh cilantro leaves, chopped
1 teaspoon salt
Pepper to taste
3 large oranges, divided
1 large lemon
Oil for frying
12 flour tortillas (8 inches), warmed
Optional toppings: Chopped tomatoes, shredded cheddar cheese, sliced green onions, sour cream and avocado slices

1
Place meat in a medium-size roasting pan. Sprinkle with garlic and cilantro. Season with salt and pepper. Squeeze the juice from one orange and the lemon over the meat. Slice the remaining oranges and place over the meat.
2
Cover and bake at 350u00b0 for about 2 hours or until meat is tender. With a slotted spoon, remove meat and drain well on paper towels. Heat a small amount of oil in a skillet and fry meat in batches until browned and crispy.
3
Serve warm in tortillas with toppings of your choice.
4
Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Fry meat in batches as directed until crispy and brown. Serve as directed.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 1-inch cubes, 6 large garlic cloves, minced, 1/2 cup fresh cilantro leaves, chopped, 1 teaspoon salt, and more.

Yes, Mexican Carnitas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Carnitas

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