23 Reviews of Simpy's Carnitas

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.

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.

From: SnoBunny

On Feb 11, 2008

I love carnitas, so when I came across this recipe, I had to try it. Not only was is so easy, it was tender and flavorful. Because my roast was almost 6 lbs, I upped the chicken broth to 48 ounces and quarterd 2 onions. After cooking 2 hours, it was so tender, it fell apart in the pot, soaking up most of the broth, which made the carnitas even more tender. Followed all the directions as listed and let sit overnight before serving. All my guests raved about them!!! Thank you!

From: DoveChocolatierinKY

On Feb 15, 2007

If I rated solely on immediately serving this, it'd be a 3. The texture and moistness is fabulous, but the flavor was very bland. The next day, however, was another story. I would recommend to others to cook this a day in advance then reheat & serve the next day. The flavor is much more intense and yummy! Thanks for this simple recipe! I saved the broth and froze it for a future meal. Not sure what to use it with yet, but I'll find something.

From: Gay Gilmore

On Jan 29, 2007

I haven't made the recipe, but I couldn't resist posting a comment to say how happy we are that this recipe is the 200,000th recipe posted to Recipezaar. Thanks for helping make Recipezaar a better place by sharing your recipe. On to the next 200,000!

From: Vino p.o. prn

On Dec 3, 2007

Excellent! Reminded us of carnitas we crave that we had in Mexico years ago! I added garlic, oregano and more cumin to the pork and found that after 2- 2 1/2 hours of simmering the pork was done. Also, I let the shredded pork sit on the roasting pan for 30 minutes before crisping (we weren't ready to eat yet) and found that because it dried out a bit it only needed 10 minutes in the oven to crisp. This is a fabulous recipe and SO easy to do. Made it on a snowy Sunday when we didn't feel like leaving the house. It was comforting and smelled great when simmering. Thanks for posting...we'll be making this again and again!

From: mamaindakitchen

On Sep 25, 2007

Hubby loves carnitas, so figured I'd try at home. Found this recipe and thought I'd give it a shot. Very easy. Made some minor add'ns:3 cloves roughly chopped garlic, about 2 tsp oregano and 1/2c OJ to the pot while it simmers. I agree that letting it sit overnite really enhances the flavors. Have used leftovers in chorizo & egg burritos - DH raves about them!

From: ffjeff4

On Mar 5, 2008

Was an outstanding recipe....with outstanding taste! I used a grill with alittle olive oil and put a little crunch into this recipe. Great idea on boiling the meat in chicken broth it with the spices made this recipe....Thanks

From: goodguy8675309

On May 3, 2009

GREAT!! I used the left over stock to season pinto beans.

From: Sheri L. Hamilton

On Sep 14, 2008