Carnitas Recipe
Savory pork chunks served with rice, beans, pico, and garnished with a jalapeño. Served with corn or flour tortillas.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Carnitas
Rice and Beans
Pico de Gallo
Tortillas
Method
Pork Carnitas
- 1
Prepare the Pork
Cut the pork shoulder into large chunks and season with salt, black pepper, cumin, and oregano.
- 2
Combine Ingredients
In a slow cooker, add the seasoned pork, garlic cloves (whole), quartered onion, bay leaves, orange juice, lime juice, and water.
- 3
Cook the Pork
Cover and cook on low for 8 hours or until the pork is tender and shreds easily.
- 4
Shred the Pork
Remove the pork from the slow cooker, shred it with two forks, and return it to the cooker to absorb more juices.
Rice and Beans
- 5
Prepare Rice
In a saucepan, combine the white rice, chicken broth, and garlic powder. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until rice is fluffy.
- 6
Heat the Beans
In a small pot, heat the black beans over medium heat until warmed through. Season with salt to taste.
- 7
Pico de Gallo
- 8
- 9
Mix Ingredients
In a bowl, combine the diced tomatoes, red onion, jalapeño, chopped cilantro, lime juice, and salt. Stir until well mixed.
Tortillas
- 10
Warm Tortillas
Warm the corn or flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.