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We have shared this recipe with many and we’re still getting requests to pass it on.

Source: Co-worker of Sam’s (Press Democrat maybe)

  • 1 bone-in pork shoulder (or butt), 4 to 5 lbs.
  • 1 T dried oregano leaves
  • 1 tsp cumin seeds
  • 1 tsp sweet paprika
  • 1 yellow onion, quartered
  • 3-4 peeled and quartered carrots (our addition)
  • 3 cups chicken broth or water (chicken broth is better)
  • Corn or flour tortillas
  • Fresh salsa
  • Any other taco toppings you enjoy

Preheat oven to 350 F

Place the pork in a large, heavy Dutch oven and add the oregano, cumin, paprika, onion, carrots and broth.  Place over high heat, cover, and bring to a boil; spoon some of the hot liquid over the top of the meat, then cover again and transfer to the oven.  Cook until the meat is literally falling off the bone, about 4 hours, spooning liquid over the top of the meat every hour.

Remove the pot from the oven and place on the stovetop. Discard as much of the accumulated fat from the pan juices as possible.  Using a large spoon, push the meat of the bone in chunks; discard the bone and any large pieces of fat.

Cook the meat in the pan juices over medium-high heat, stirring and breaking it up with the spoon, until most of the liquid is absorbed and the meat begins to sizzle, about 3 minutes (the meat should pull into shreds as you work; don’t worry if there are some larger chunks).

Spoon into warmed tortillas, top with salsa, cilantro, beans, cheese or whatever you prefer.


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  1. Sam says:

    Credit to Lori Fletcher for this one, a definite favorite of mine. Four hours is a minimum for cooking, five is better if you have the time…

  2. BORDESSAS says:

    our favorite!!!