Tuesday, March 24, 2020

Mexican Food will probably always be my favorite - it's simplicity and complex flavors are nothing short of amazing. Properly prepared Carnitas are a satisfying meal any day of the week with plenty of leftover and many different ways to use them.

Carnitas Tacos

Servings:  6

Prep time: 20

Cook time: 6 hours


  • 2 teaspoons Mexican oregano
  • 1 teaspoon cumin
  • freshly cracked black pepper
  • 1 teaspoon salt
  • 2-3 tablespoons olive oil
  • 1 orange, cut into 4 pieces
  • 1 lime, cut into 4 pieces
  • 1/2 onion
  • 1 jalapeno
  • 4 garlic cloves
  • Pork Shoulder butt - trimmed and cut into chunks


  1. Trim the pork butt of excess fat, and cut into 1-3 inch chunks and place in your cooking vessel - I used a slow cooker for this.  Season with salt, pepper and cumin. 
  2. Drizzle with the olive oil, add the garlic, onion, jalepeno and oregano and stir to combine well.
  3. Give the orange and lime slices a squeeze over the meat, then add the whole thing to the meat mixture.
  4. Cover and cook until fall apart tender. 
  5. After your meat is ready, get your oven broiler preheated, fork split the meat, and place under the broiler until the edges just start to get crispy. 
  6. Plate on your tortillas, spoon a little of the juice over the meat and serve.

Inspired by Mexican Please

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