A crispy dish with a citrus kick--Carnitas aren't just for enjoying in Mexican restaurants. The secret to authentic carnitas cooks up at home in three easy steps that combine the savory juiciness of pork shoulder with delicious spices.
Preparation Time
20 mins
Cooking Time
1 hr 45 mins
Total Time
2 hr 5 mins
Recipe Instructions
Step 1
Preheat oven to 400 degrees F.
Step 2
Season meat with Adobo.
Step 3
In a deep-sided frying pan or casserole, combine pork, onion, garlic, Jalapeno, bouillon. Add water to cover. Bring to boil, cover and simmer on low heat until meat is tender, about 1 hour.
Step 4
Drain pork in colander, discarding vegetables and water.
Step 5
Heat oil in same pan on medium high. Add drained meat and brown, turning occasionally. When meat is browned, add orange juice and Sazon and bring to boil. Place in oven, uncovered, until juice reduces and glazes meat, about 30 minutes. Stir every 5-10 minutes so it doesn't stick and juice evenly coats meat.
Step 6
Serve with Tortillas, Salsa Pico de Gallo and Guacamole.
Ingredients
water to cover
1 ½ cups orange juice
1 packet Goya Powdered Chicken Bouillon
1 teaspoon Goya Minced Garlic
1 packet Sazon Goya without Annatto
½ medium onion
2 pounds boneless pork shoulder, cut into 1-inch cubes
Goya Adobo with Pepper
1 Goya Green Pickled Jalapeno Pepper (Optional)
3 tablespoons Goya Corn Oil
Goya Flour Tortillas, warmed
1 (17.6 ounce) container Goya Salsa Pico de Gallo (Mild)
