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Pork Carnitas
Contributed by: Debbie
Debbie's birthday fell on Thanksgiving Day in 2005. She located and made this recipe for the first time that day. It is absolutely delicious.
What you need
- 1 4-5 lb boneless pork butt (boston butt)
- 2 small cans Herdez Salsa Verde
- 1 large onion
- 4 garlic cloves, minced
- 1 tbl Seasoned salt
- 2 tsp pepper
How to make it
- Preheat oven to 300º
- Place pork in a 9 x 14 pan on top of chopped onion. Rub garlic into it. Sprinkle with salt and pepper and cover with Salsa Verde.
- Losely cover pan with foil and bake for 4 1/2 hours or until fork tender. Remove and cool until you can handle.
- Remove pork to a cutting board. Skim fat from pan juices.
- Using two forks, shred pork and remove fat.
- When meat is shredded, return it to the pan and mix with pan juices thoroughly.
- Return to oven and cook uncovered for 30 minutes or until crispy on top.
- Remove from oven and turn pork.
- Return to oven and cook for about 20 minutes or until pork is crispy on top and almost no liquid remains.
Variation: Use a dutch oven with cover. Remove pork when finished, transfer pan juices to a sauce pan. Shred pork and moisten with some of the juices and return to the oven. Meanwhile, simmer remaining pan juices over medium to medium-high heat to reduce slightly. Serve reduced sauce on the side.
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