New This Month

Pork Carnitas


Reader Kelly Santana, of Winter Springs, Florida, shares a classic Mexican recipe from her mother-in-law.

  • Prep:
  • Total Time:
  • Servings: 6

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.

Reviews Add a comment

  • KSantana
    2 DEC, 2009
    LLBoulder, I've prepared the pork in a slow cooker and works great. It comes out like pulled pork. The kids love this version better. Once the pork is ready, I continue with step 2 of the recipe. Enjoy! Kelly Santana
  • LLBoulder
    3 MAY, 2009
    Delicious! I made the recipe as is but I am wondering how it would do in the slow cooker on low all day. Any ideas?