18 Reviews of Carnitas (Authentic)

From: Chef #531353

On Nov 14, 2007

I made this without making sure I had the proper ingredients. I did not have enough chicken stock and I was worried about losing flavor, so I researched some of the other carnitas recipes on this website and I found one that had you add orange juice and orange zest. I added 1/3 c. orange juice and 2 TBS orange zest to the stock. It did not taste orangey at all but it did taste delicious. On day 2 I threw the meat in a fry pan with some rice and extra cilantro. It was even better day 2.

From: foodmama

On Jan 5, 2006

I have made this dish twice and my friend have made this dish also, LOVE IT! LOVE IT! I used alot of cilantro. After it was done put it on a corn tortilla with some sour cream, sharp cheese, jalpeno peppers & stuff in a can (the pickled kind), some pico de gallo, with avocado and WAAALLAAA! Good Good Eating, you won't be disappointed if you like Carnitas. Lastly I used a crockpot, put it on low for several hours, I put 2 bay leaves, 1 jalpeno pepper, I think that's it. Very good BABYGirl

From: Chef #1250728

On Apr 26, 2009

This is very good, although not really authentic (not fried in lard). It is healthier, though. I put all the ingredients in a crock-pot and cook on low for 8-10 hours. When I'm ready to brown it in the oven, I pour green chile enchilada sauce over the meat prior to baking. It's not as dry this way. Leftovers are excellent!

From: Chabear01

On Mar 25, 2006

Made this for our dinner last night along with recipe# 158326 Arroz con chili verde. Family really loved this dish and will be making it again often. Thank you for sharing this with us.

From: No Stress Chef

On May 6, 2008

Great! Delicious! After cooking the pork chunks in the broth, I took 1 cup of the broth, reduced it by 1/2 in a saucepan, and then combined it with the pork before placing it in the oven. As it baked in the hot oven, the flavors from the broth permeated the meat, adding an extra layer of deliciousness.

From: MarkB in Palm Desert

On Jul 9, 2009

outstanding and delicious!

From: Chef #227509

On Apr 30, 2006

I have no doubt this may be good. However, I have a problem calling it authentic if it is not cooked in oil in a large copper pot. But maybe traditions are different in different places.

From: michelleil

On Jan 20, 2009

This is not an authentic recipe and is why people get confused when they have authentic meals and they taste different or are upset when they wasted money on a recipe that isn't even close to being right. This is a dish that is fried in lard not boiled in water.

From: tazzz70

On Jul 16, 2008

OH MY GOODNESS....THESE ARE THE BEST I HAVE EVER HAD!! The only thing I did different was add more garlic (I love garlic). I served these will Pico De Gallo Pico De Gallo and they were out of this world....I will be making these often. Thanks a million for sharing!!!

From: Mr. Bill in TN

On Mar 20, 2008

Very Good!! Reserved the large portions of fat for seasoning other dishes at a later date. (Freezes great in a zip lock.) Added 1/4 ts gound smoked chilpote at the end for a little snap.