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Chelsie Kenyon

Carnitas- Mexican Pork

By January 30, 2013

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carnitas2.jpgIn Mexico there are a few standard meat fillings for tacos and burritos and Carnitas is one of them. Letting the meat "fry" in it's own rendered fat is the most important step and if you skip this step you will just have chunks of cooked pork. The long simmering time loosens up the pork and makes it fork tender. Try it next time you make tacos or burritos or enjoy it as a main dish topped with onions and cilantro.

Comments

February 8, 2013 at 3:10 pm
(1) Susan says:

I tried this yesterday and it was FANTASTIC.Cooked for 8 hours in the slow cooker,increased garlic and added one honey brown lager in place of beef broth…will be a family favorite!

February 8, 2013 at 3:14 pm
(2) Susan says:

Fabulous recipes-have passed this website on to many friends!

February 13, 2013 at 6:51 pm
(3) Rachel Bennett says:

I love the pork this way! I also love to serve a salsa over it, to make the dinner complete rice and beans!

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