Perfectly Juicy Carnitas
This dish is a family favorite, capturing the essence of traditional Mexican carnitas with a modern twist. The succulent pork butt simmers until tender, infused with the aromatic flavors of garlic and spices, then baked to achieve a delectable finish. Whether served in warm tortillas or on their own, these carnitas are perfect for taco night, meal prep, or special gatherings. Plus, they freeze beautifully for those days when you need a quick and delicious meal.
6
Servings
200
Calories
8
Ingredients
Ingredients
Pork butt
2 lbs (cut into large pieces)
Medium onion
1/2 (chopped)
Garlic clove
1 (smashed)
Salt
1 teaspoon (to taste)
Mexican oregano
1/4 teaspoon (crushed)
Ground cumin
1/4 teaspoon (ground)
Seasoning salt
to taste (for sprinkling)
Garlic powder
to taste (for sprinkling)
Instructions
1
Begin by placing the pork butt in a 3-quart saucepan. Add enough water to just cover the meat.
2
Smash the garlic clove with a knife to release its flavor, then add it to the pot along with the chopped onion, salt, crushed oregano, and ground cumin.
3
Bring the mixture to a boil, skimming off any foam that forms on the surface. Once boiling, reduce the heat and cover the pot, allowing it to simmer for 2 hours until the pork is tender.
4
Preheat your oven to 350°F (175°C).
5
After simmering, carefully drain the meat and transfer it to a baking dish. Generously sprinkle the seasoning salt and garlic powder over the pork, ensuring an even coating.
6
At this point, you have some options: you can leave the meat whole, break it into chunks (as preferred by my husband), or shred it thickly (my favorite). Usually, I do a combination of both for a delightful texture.
7
Place the baking dish in the preheated oven and bake for 30-45 minutes. Keep an eye on it, especially if shredded, to ensure it doesn’t become overly crispy or dry.
8
If the meat was left whole, use two forks to shred it while still warm before serving.
9
Serve your perfectly juicy carnitas in warm tortillas, alongside fresh pico de gallo for a burst of flavor.
Nutrition Information
13.3
Fat
1.7
Carbs
16.7
Protein
Frequently Asked Questions
Frequently Asked Questions
What type of meat is used for these carnitas?
The recipe uses 2 lbs of pork butt cut into large pieces.
How many servings does this recipe provide?
This recipe makes 6 servings.
What are the primary aromatics used during simmering?
A smashed garlic clove and half of a chopped medium onion are used.
How long should the pork simmer?
The pork should simmer for 2 hours until it is tender.
What spices are added to the simmering liquid?
Salt, crushed Mexican oregano, and ground cumin are added to the pot.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
How long should the meat bake in the oven?
Bake the meat for 30-45 minutes.
What should I do before putting the meat in the oven?
Drain the meat and sprinkle it with seasoning salt and garlic powder.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
How much fat is in one serving of carnitas?
There are 13.3 grams of fat per serving.
What are the protein and carbohydrate counts?
Each serving has 16.7 grams of protein and 1.7 grams of carbohydrates.
Can I freeze these carnitas?
Yes, they are freezer-friendly and perfect for quick future meals.
What is the recommended serving suggestion?
Serve them in warm tortillas with fresh pico de gallo.
How should I prep the garlic?
Smash the garlic clove with a knife to release its flavor before adding it to the pot.
Should the pot be covered while simmering?
Yes, reduce the heat and cover the pot once it reaches a boil.
How much water is needed?
Add enough water to just cover the meat in a 3-quart saucepan.
Should I skim the boiling mixture?
Yes, skim off any foam that forms on the surface during the boiling process.
What texture options are there for the meat?
You can leave the meat whole, break it into chunks, or shred it thickly.
What should I watch out for while baking?
Keep an eye on the meat, especially if shredded, to ensure it doesn't become overly crispy or dry.
How do I shred the meat if I left it whole?
Use two forks to shred the meat while it is still warm.
How many ingredients are in this recipe?
There are 8 ingredients including meat and seasonings.
What kind of oregano is specified?
The recipe calls for Mexican oregano.
Is this recipe suitable for meal prep?
Yes, it is excellent for meal prep and taco nights.
What kind of saucepan is recommended?
A 3-quart saucepan is ideal for this recipe.
What are the specific baking seasonings?
Seasoning salt and garlic powder are used for the baking stage.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe for family favorites.
What makes these carnitas 'perfectly juicy'?
The combination of simmering until tender and then baking for a crisp finish keeps them succulent.
What is the preparation for the onion?
Half of a medium onion should be chopped.
What type of cuisine does this recipe represent?
It represents Mexican cuisine with a modern twist.
When was this recipe added to the system?
It was inserted on 2024-10-06.