Mexican Carnitas
Category: Recipes
view my recipes
print
save
Prep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 8
Ready in: > 5 hrs
- 5 pounds lean boneless pork loin roast, with excess fat removed
- 1 cup salsa verde
- 1 large onion, minced
- 4 cloves garlic, minced
- 1 tablespoon seasoned salt
- 2 teaspoons black pepper
Place pork roast in 9 x 14 pan. Rub garlic into the roast. Sprinkle with salt and pepper. Cover with salsa verde and onions. Loosely cover the pan with aluminum foil. Bake at 300 degrees F for four and a half hours, or until fork tender. Remove roast from oven. Cool until you can touch the meat comfortably. Remove from pan and place on cutting board. Skim fat off pan juices. Using two forks, shred the pork. Remove fat from meat. When all meat is shredded, return it to the pan and mix the pan juices thoroughly into the pork. Return to oven. Cook, uncovered for 30 minutes or until pork is crispy on top. Remove from oven. Turn pork. Return to oven and cook another 20 minutes, until pork is crispy on top and there is almost no liquid left in the pan.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by ICOOK2
1 tablespoon ground pasilla, New Mexico, or ancho chile pepper 1 teaspoon ground coriander 2 cloves garlic, minced 1 teaspoon snipped fresh oregano 1 teaspoon finely shredded orange
by sgre52160
Pork cut into large cubes Chicken broth Onion cut into quarters 2 garlic cloves Cumin, salt and pepper Corn Tortillas Oil Refried beans Guacamole Salsa Cheese Lettuce and chopped tomatoes
by sgre52160
1 1/2 lb boneless pork shoulder, cut into cubes 2 tbsp brown sugar 1 tbsp tequila and molasses 1/2 tsp salt 1/4 tsp pepper 2 clove garlic, finely chopped 1/3 cup water 1 green onion with top, s
view more member recipes