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Easy Carnitas Recipe
You have never tasted anything like this easy Carnitas recipe with Caramelized Onion & Chipotle. The pork is so tender and flavorful with a subtle sweetness and smoky heat. This is my absolute favorite easy carnitas recipe and is a must-try! I love making these carnitas for summertime parties as the recipe makes a large amount.
Serve the carnitas in a warm corn or flour tortilla (or over a bed of rice) with diced onions, chopped cilantro, guacamole, and a squeeze of lime. And, a pitcher of your favorite margaritas, of course.
Servings
6
Ready In:
2 Hrs 30 Min (after marinating)
Good For:
Lunch, Dinner
Easy Carnitas Recipe – Ingredients
- 2 tsp fresh oregano, chopped
- 1 tsp freshly ground black pepper
- 1 1/2 lb boneless Boston butt pork roast (trimmed and cut into 1-inch cubes)
- 2 bay leaves
- 1 tsp olive oil
- 2 cups sweet onion, chopped
- 6 cloves of garlic
- 1 tsp kosher salt
- 1/2 tsp ground cumin
- 1 chipotle chile, canned in adobo sauce, chopped
- 16 ounces chicken stock
- 1 tbsp cilantro, chopped
- 2 tsp fresh squeezed lime juice
- guacamole, for garnish (get recipe)
Cook’s Notes:
Crock Pot Preparation:
This easy carnitas recipe may be made in a crockpot! Simply complete steps 1-3 and then cook for 8 hours on low.
Once finished cooking, shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.
Preheat broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top.
Broil for 5-10 minutes or until you get browned edges on the pork.
Step by Step Instructions
Step 1
Combine the first 4 ingredients in a large zip-loc plastic bag; seal and shake to coat the pork. Refrigerate 8 hours or overnight.
Step 2
Heat oil in a large dutch oven over medium-high heat. Remove pork from plastic bag and add to pot. Cook 10 minutes, browning on all sides. Remove from pan and set aside.
Step 3
Add onion and garlic to pot; saute 5 minutes or until lightly browned. Add salt, cumin and chile. Return pork to pan and add broth. Bring to a simmer; cover. Cook 2 hours or until pork is very tender.
Step 4
Discard bay leaves and continue cooking uncovered until most of the remaining liquid has evaporated, stirring occasionally, about 10 minutes. Remove from heat. Using a fork, shred the pork. Stir in cilantro and lime juice.
Step 5
For the Guacamole: combine 3 ripe avocados, about 1/4 cup diced red onion, half a jalapeño, diced, about 1/3 cup chopped cilantro, and juice of half a lime in a small bowl. Mash ingredients together with a fork. Salt and pepper to taste and add lime juice as needed.
Still craving Mexican after making this easy carnitas recipe? I feel you. Check out my Vegetarian Quesadillas with Spinach! Yummmm
Easy Carnitas with Caramelized Onions and Chipotle
Ingredients
- 2 tsp Chopped Fresh Oregano
- 1 tsp Freshly Ground Black Pepper
- 1 1/2 lb Boneless Boston Butt Pork Roast (trimmed and cut into 1-inch cubes)
- 2 Bay Leaves
- 1 tsp Olive Oil
- 2 Cups Chopped Onion
- 6 Garlic Cloves
- 1 tsp Salt
- 1/2 tsp Ground Cumin
- 1 Chopped Chipotle Chile, canned in adobo sauce (
) - 16 Ounces Chicken Stock
- 1 Tbsp Chopped Fresh Cilantro
- 2 tsp Freshly squeezed lime juice
- Guacamole (see recipe below)
Instructions
- Combine the first 4 ingredients in a large zip-loc plastic bag; seal and shake to coat the pork. Refrigerate 8 hours or overnight.
- Heat oil in a large dutch oven over medium-high heat. Remove the pork from the bag and add to pot. Cook 10 minutes, browning on all sides. Remove from pan and set aside.
- Add onion and garlic to pot; saute 5 minutes or until lightly browned. Add salt, cumin and chile. Return pork to pan and add broth. Bring to a simmer; cover. Cook 2 hours or until pork is very tender.
- Discard bay leaves and continue cooking uncovered until most of the remaining liquid has evaporated, stirring occasionally, about 10 minutes. Remove from heat. Using a fork, shred the pork. Stir in cilantro and lime juice.
- For the Guacamole: combine 3 ripe avocados, about 1/4 cup diced red onion, half a jalapeño, diced, about 1/3 cup chopped cilantro, and juice of half a lime in a small bowl. Mash ingredients together with a fork. Salt and pepper to taste and add lime juice as needed.
