In a last-ditch attempt, I checked my cooking bible, Cook’s Illustrated Cookbook, to see if they had a carnitas recipe. And they did, but honestly, after all my unfortunate carnitas experiences, I was nervous. See, the ingredients they used really weren’t all that different than the other recipes I’d tried. As I picked a piece of flavorful, crispy meat off the pan, I felt all sorts of guilt for my crisis of faith–they had not failed me. As I’ve made it again and again, I’ve tweaked a few things here and there (I added a little red wine vinegar to brighten it up a little and a few cloves of garlic because I’m Kate and that’s what I do) and it’s become one of our family’s favorite meals.
Ingredient Notes
Classic Flavors – You’ll need a white or yellow onion, some fresh garlic, fresh lime juice, red wine vinegar, dry oregano, ground cumin, bay leaves, salt and pepper, and an orange. Pork – You’ll also need 3 1/2 – 4 pounds of boneless pork butt roast (sometimes called boneless pork shoulder or boneless picnic roast).
Instructions
Can I make this ahead of time? Yes! Cook the pork one day, and make your sauce. Store separately and then combine and broil when ready to eat. Can I make this a freezer meal? While I have not personally frozen this pork, slow cooked meats tend to freeze pretty well. I would recommend cooking the carnitas all the way through as instructed and then freezing in food saver bags with as much air removed as possible.
Serving Suggestions
Alongside Lime-Cilantro Rice with Pineapple and a grilled veggie In warmed corn or Flour Tortillas with red onion, avocado, cilantro, and cotija.
Did You Make This?
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