Monthly Archives: August 2016

Carnitas for tortas, tortillas, quesidillas. tacos, burritos, salads, or nachos!

A good and simple recipe that I needed to make slight adjustments to

3 ½ – 4 pound boneless pork butt/shoulder, cut into 2 inch cubes
4 teaspoons salt
2teaspoon pepper
1 tablespoon oregano
1 tablespoon cumin
10 cloves garlic, crushed
1 medium onion, quartered
3 bay leaves
1 lime, juiced
1 small orange, juiced (save the spent halves)

4 ounces black pasilla chiles, stems and seeds removed

pickled onions

Toast chiles on dry skillet over-medium heat for 5 to 10 seconds per side. Chiles will release their aroma and become more pliable, and their inner skin will become a bit opaque. Don’t let them burn.

Place toasted chiles  in a bowl and cover with 1 cup boiling water and 2 cups of reserved meat cooking liquid (if you don’t have 2 cups, add more water). Let this mixture soak for at least a half-hour and up to 4 hours. Pour the mixture into the blender or food processor, puree until smooth and reserve.

Incorporate pureed chile mixture and a teaspoon of salt. Stir and simmer over medium heat for about 10 more minutes. The meat should be completely tender, yet still in chunks. The sauce should be thick enough to coat the back of a wooden spoon, but not pasty.Taste for salt and add more if need be. To serve, you can garnish with some raw chopped onion and cilantro leaves.

If there is any meat left over, you can cool, store and refrigerate it in a closed container and then reheat, covered over a low simmer.


1. In a slow cooker, add cut pork, salt, pepper, oregano, cumin, garlic, onion, bay leaves, and lime juice. Juice the orange and add it to the cooker as well. Mix together until the meat is well-coated.

2. Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.

3. Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.

4. Pour about 1 cup of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.

5. Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!

6. Enjoy!

Optional Toppings

Tortillas/taco shells/torta buns
Black beans



Sour cream/crema/creme ffresh