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Nutrition Facts
Serving Size 1 (554g) Recipe makes 6 servings
Calories 803
Calories from Fat 560		(69%)
Amount Per Serving		%DV
	Total Fat 62.3g	95%
	Saturated Fat 21.5g	107%
	Monounsaturated Fat 27.7g
	Polyunsaturated Fat 6.8g
	Trans Fat 0.0g
Cholesterol 214mg		71%
Sodium 717mg		29%
Potassium 1069mg		30%
Total Carbohydrate 3.0g		0%
	Dietary Fiber 0.4g	1%
	Sugars 1.3g
Protein 54.1g		108%
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Celebrating the 200,000 RZ Recipe!

Liza at Recipezaar

Simpy's Carnitas

Recipe #202935 | 4¼ hours | 15 min prep | add private note

⁽²²⁾ RATE IT NOW Print Recipe

By: Chef Broncodon
Jan 2, 2007

Over the year's people have called me Simpy, hence the recipe name. About 10 years ago, I have never heard of Carnitas, I had it one time in a restaurant and wanted to make it all the time. I found out how easy it was and just put my own twist on it. This is a very easy dish to make and very delicious.

SERVES 6 -8 (change servings and units)

Ingredients

4-5 lbs boneless pork shoulder
32 ounces chicken broth
1 onion, quartered
1/2 cup chopped fresh cilantro
1 tablespoon cumin
2 bay leaves

Serve With

Directions

1
Cut the pork meat into 2-3 inch chunks and discard big pieces of fat, leave some fat as it adds to the flavor. Chop the cilantro and quarter the onion.
2
In a large pot add the pork, onion, cilantro, cumin and chicken broth; turn to medium-high heat. If necessary, add more chicken broth so that the meat is covered. Bring to a boil, reduce heat to low, cover and simmer for about 3-4 hours or until the meat is very soft and pulls apart easily.
3
Remove the meat and place it in a roasting pan, discarding the onion and broth. Bake for about 20 minutes at 450 degrees, until the meat is brown and crispy.
4
Serve with corn or flour tortillas, Pico de gallo, hot sauce, sour cream, avocado, cheese, lettuce or what ever you like.

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Featured Reviews for This Recipe

From: Chef #295611

On Nov 11, 2009

I made this for the first time tonight and......WOW. This was an awesome dish! My g/f was skeptical because there was no oil involved, but she could not stop eating these! We both loved them so much, we ate them until our stomach hurt! We just couldn't put them down. I also prepared some fresh salsa and guacamole and made tacos & quesadillas with the meat. This is definitely a keeper. Thanks for sharing!

0 people found this review helpful

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From: GreenEyesCO

On Oct 17, 2009

Excellent. Will definitely make again.

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From: *Kathy*

On Feb 3, 2007

As Liza mentioned, the aromas of the pork simmering in broth and seasonings were heavenly! Very easy to prepare, and my husband said it's a keeper. I made the full recipe even though it's just the two of us, and the leftovers were great also. When warming up the pork in the oven the next day, I added a bit of broth so the pork wouldn't dry out. In addition to the recommended items for serving, we also added fresh cilantro and sauted onions.

4 people found this review helpful

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From: Liza at Recipezaar

On Jan 28, 2007

What an easy, make ahead meal! The cumin scented pork and broth simmering all afternoon was a wonderful aroma throughout the house. Even my "eat nothing" 4 year old was excited to try it when she walked in the door. I might have crisped the meat a bit too much in the oven, but our oven is hot and quick, something I tend to forget. We enjoyed it with all the garnishes plus fresh squeezed lime and a side of Miller's Mexican Rice, Miller's Mexican Rice. The margaritas rounded out a great meal.

4 people found this review helpful

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