Serve with jicama, roasted red peppers, and avocado wrapped in soft corn tortillas. Or spoon over a bed of rice.
2 teaspoons chopped fresh oregano
1 teaspoon freshly ground black pepper
1 1/2 pounds boneless Boston butt pork roast, trimmed and cut into (1-inch) cubes
2 bay leaves
2 teaspoons olive oil
2 cups chopped onion (about 2 medium)
6 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon ground cumin
1 chopped chipotle chile, canned in adobo sauce
1 (14-ounce) can fat-free, less-sodium chicken broth
1 tablespoon chopped fresh cilantro
2 teaspoons fresh lime juice
How to Make It
Combine first 4 ingredients in a large zip-top plastic bag; seal and shake to coat pork. Refrigerate 8 hours or overnight.
Heat oil in a large nonstick skillet over medium-high heat. Remove pork from bag. Add pork to pan; cook 10 minutes, browning on all sides. Remove from pan.
Coat pan with cooking spray. Add onion and garlic; sauté 5 minutes or until lightly browned. Stir in 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. Remove from heat; discard bay leaves. Stir in cilantro and juice.
This was the best carnitas I've ever made. It's not the traditional flavor of carnitas because of the chipotle but was it was fantastic. I made it with a Pork top loin roast instead of the Butt to save on fat from calories and it was great. We have plenty of left overs so I think I'm going to roast it in the oven so that I can try to get a little of that crispiness that traditional carnitas has from being fried. Hopefully it will work.
The pork had great flavor and it was easy to prepare. My pork butt was more than the recipe called for so I eye-balled the other ingredients and probably added too much liquid. It was the consistencey of stew which might have even been better!
This was restaurant quality. I used a pork sirloin tip roast from costco which was lean. I let it simmer a little bit longer than 2 hours and it was very tender. Took the suggestion to serve it with jicama, roasted bell pepper, and avocado which was wonderful. Also mixed chopped white onion, fresh cilantro and lime juice to put on top. Served it all on corn tortillas. Great dinner !
Soooo Good!!! Added a bit of sugar at the end to give it just a little sweetness. Made a "salsa" of grated jicama, chopped roasted pepper and diced avocado which was perfect on top. Made a double quantity and froze some for an easy future dinner. Better than what I've had in some Mexican restaurants!!!
A crowd pleaser and of my favorite recipes. A few things - I've adapted it to the crock pot, and it's not as good because you don't get the reduction of the sauce and the crispy outside that you want. Also, it's fine to use regular chicken broth just be sure to omit the extra salt. I like to buy a whole pork roast and cut it down myself when it's still just a little bit frozen - it's really easy to cut, and I get rid of a considerable amount of fat that way. Lastly, I've forgotten to let it marinate a number of times, and I just can't tell the difference so I personally think it's safe to skip that step.