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Carnitas Recipe

Carnitas

Recipe courtesy of John Conley, owner of Salsa Brava in Flagstaff, AZ.

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (30)

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Average Rating:

Total Reviews: 30

Showing 11-20 of 30

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  • on October 13, 2011

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    Agree with Robotron27 that the recipe isn't what appears on the video at all. Fortunately, I pulled the $20 worth of pork butt out of the crock pots and was able to salvage it from its salty bath water. John Conley should tell FN to take his name off this recipe, as it isn't what he demonstrated. This has to be the worst recipe I've seen thus far on this website.

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  • on August 20, 2011

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    OK here's what I don't get: the recipe on the show, in particular the seasonings used, are not the same as the recipe given here. It's really quite frustrating to watch the show, wonder about the proportions of the ingredients etc, and then find something different here. Can you provide the real recipe? (By the way, on the show they clearly said it was baked for 5 hours, not 3, so which is it?

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  • on May 21, 2011

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    First time making carnitas...I modified the recipe by browning the pork in a skillet and then coating the pieces with chili powder and ground cumin, everyone raved about it. I felt the recipe did not call for enough spice and I really like chili and cumin. I also made a sweet cabbage slaw as an accompaniment. I highly recommend with the slight modifications.

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  • on May 07, 2011

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    I made this recipe in the summer and did not turn on the oven. I used my slow cooker, put all ingredients in the morning and the meat was ready in the afternoon. LOVED IT!

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  • on February 25, 2011

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    I've made this for my friends that cook carnitas the traditional way (family recipes and they were shocked at how good it was. I've used this recipe several times for tamales and whatever is left over I use to make posole.

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  • on January 27, 2011

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    sometimes i just shake my head that recipes like this even get published

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  • on October 27, 2010

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    I've been making carnitas for years, and I didn't know what I was missing until I tried this recipe! This recipe produces perfectly seasoned pork -- even if you are lazy like me and opt to rub and slow roast a pork shoulder (couldn't find butt with the spices (I shred the meat once it is tender instead of cubing. Thanks, John, for sharing your delicious recipe!

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  • on October 22, 2010

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    awesome in tamales. tk you

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  • on September 21, 2010

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    I was so proud to make this for my husband From La Piedad, Michoacan. He was very pleased and I felt like I was learing something new and wonderful

    This is an amazing and easy recipe

    We love Salsa Brava

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  • on August 29, 2010

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    I followed the recipe using inch-thick chops cut from pork butt, seasoned with seasoned salt, black pepper, garlic powder, and thin slices of onion laid on top of the meat.

    Otherwise I followed the recipe to the letter. Added low salt chicken broth to the au jus to defat it, then reduced it and added the reduction to the chopped meat,

    Had it on tortillas for tacos last night, then served it tonight with barbecue sauce on buns and sides. Seriously good both ways. EASY!!!

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