slow-roasted-carnitas-bowlI, like so many others I know, went into short-term withdrawal when our local Chipotle got hit with the recent carnitas shortage.

But, because I’m that kind of gal, I looked at it as an opportunity to perfect my own carnitas recipe so I could make gigantic batches of it and freeze them for future ‘tough times’.

So glad I did. This is probably the most versatile, and freezable, recipe I’ve ever developed.

And, so. Friggin. Easy.

To get the best results, be sure to use a cut of pork with nice, heavy marbling. I tend to stick with a simple (in my opinion, perfect) seasoning blend so we can use the finished product for a good variety of meals.

It’s super yum in tacos, topped with corn salsa and a drizzle of crema. Or, served on a bed of chopped crisp greens with chopped avocado and lime juice. If you’re a fan of pulled pork with bbq sauce, it’s even great on a soft, warm potato roll with a side of slaw.

OR, just eat it straight outta the oven with a fork.

Slow Roasted Pork Carnitas
(makes 6 servings)
2 lbs boneless country style pork ribs (or 2 1/2 lbs bone in)
1 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp dried mexican oregano
1/2 cup water

Preheat the oven to 375 degrees. Arrange the ribs in a large baking dish, be sure to give them room. Nobody likes being crowded in a sauna. Am I right?

Mix all of the dry seasonings in a small bowl, then sprinkle the mixture evenly over the ribs. Pour the water around the edges of the ribs to create a nice shallow bath for them.

Cover the dish tightly with foil, then roast in the preheated oven for 1 hour.

Raise the temperature to 450 degrees, and remove the foil. Roast the pork, uncovered, for another 30 minutes, or until all of the liquid has evaporated and only the rendered fat remains.

Now, here’s where the carnitas magic happens. Continue roasting for an additional 20 minutes or so, turning the meat with a fork every 5 – 7 minutes, until lightly browned and crispily caramelized. AKA, sheer magic.

To serve, break the roasted meat up with a couple of forks and heap it on a giant serving platter:


OR, maybe make tacos:


It’s your carnitas world, chums… I just live in it.