This dish embodies moist, juicy pulled pork accentuated with delicious garlic and caramelized onions.
You can plate carnitas many ways. Below is a simple plating.
If you want to get fancy, play with your food a little.
This serves 2-3 people with a bit of leftover.
- Preheat oven to 350°F.
- Chop onions into large chunks.
- Peel garlic, but leave whole.
- Cut pork into large chunks (1x3 inches).
- Combine pork, garlic, onions in a casserole dish. Add olive oil and coat ingredients thoroughly. Add salt and pepper to taste.
- Cover tightly with foil and bake for 2 hours.
- Remove from oven, flip the meat and bake uncovered for one hour.
- Remove from oven, pull meat with two forks and mix for a perfect pulled carnitas texture.
- Serve in tacos with a sprinkle of lime, cilantro, onion, jalapeno, and a pinch of queso fresco.
- When acquiring the pork, it’s not necessarily about the cut of meat that matters here. What matters is how fatty the meat is. So, when you’re at the grocery store, looking for a nice fatty cut of pork. This is more important than a specific cut. The fattier, the more delicious, but of course you can do a “healthier, leaner” version of this. It just won’t be as delicious.
- The casserole dish should fit all the ingredients snugly because you want all the juices to keep everything moist. If your casserole dish is too large, try a square baking dish.
This is what your delicious carnitas will look like as you pull it apart before consuming.
Serve your carnitas with a wide array of accoutrements
What a nice piece of pork should look like.
What your pork should look like at the 2 hour mark.
Beautiful, colourful sides for your carnitas.
- 2 lbs pork butt or shoulder
- 1 large yellow onion or 2 small onions, cut into large chunks
- 8 cloves garlic, whole, peeled
- Salt and pepper to taste
- 1/2 cup of olive oil
- Romaine lettuce hearts or tortillas for carnitas tacos
- 4 limes (to squeeze onto carnitas while eating)
- Cilantro, jalapenos, and chopped onions for garnish
- Optional: queso fresco, radish