Pork Carnitas

Florida reader Kelly Santana shares a classic Mexican dish from her mother-in-law.

  • Prep:
  • Total Time:
  • Servings: 6
Pork Carnitas

Source: Everyday Food, May 2009


  • 2 pounds boneless pork shoulder, cut into 1-inch pieces
  • 4 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil
  • 1/2 cup fresh orange juice
  • 1/2 cup milk
  • 12 corn tortillas, warmed
  • Fresh cilantro leaves, thinly sliced onion, diced avocado, and lime wedges, for serving


  1. In a large Dutch oven or heavy pot, combine pork, garlic, and 8 cups water and season with salt and pepper. Cover and bring to a boil. Reduce to a simmer and cook, covered, until pork is tender, 40 to 45 minutes. Drain well.

  2. In a large nonstick skillet, heat oil over medium-high. Add pork, orange juice, and milk and cook, stirring occasionally, until liquid has evaporated and pork is browned, 8 to 12 minutes. Serve carnitas in tortillas, with cilantro, onion, avocado, and lime wedges.


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