Pork Carnitas

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The meat is so good! I took the advice from so other reviews and after you take the meat out and let it cool, take everything inside the crockpot and put in a blender or food processor, scoop out the pulp from the orange and add it in, blend til it's all smooth. Pour all of it in a sauté pan and simmer until it thickens then tose the meat in, it's gives the meat so much more flavor, I skipped the frying part but the meat is perfect for tacos, burritos or nachos, make sure to serve it with limes, it brings out more flavor.

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Thank you something that is actually Mexican...it also tastes really good.

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This was really easy to make, and my fiancé called it "the best carnitas I've ever had." I skipped the final step of browning, as many commenters suggested, and it was great.

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Great recipe - and easy too. I have made this a couple of times now and made a couple of additions. I leave the recipe as is but add a small can of chipotle in adobo (pureed and a fresh anaheim pepper. The two additions kick up the heat and the flavor a bit. Family loves it.

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Solid entree or entree ingredient for extended use. Tasty and easy to get the kids to like what the grown-ups are eating!

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I live in southern California and have great Mexican restaurants around me, but I will probably never buy carnitas again. This is, far and away, the best carnitas I've ever had (and carnitas is a big favorite of mine in general. I did cut the cumin in half, because I find it can be a little overwhelming in most recipes, but other than that I followed the recipe exactly. Absolutely phenomenal.

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I followed the directions but had a small change and additions. I used orange and mango juice and lime juice and zest and added cilantro during the crisping phase. Word of caution, don't let the crisping phase go for to long. I had to remove some "sheets" of black over crisping. We made tacos out of the carnitas with guac, salsa lettuce and crema. The smell was mouth watering and it tasted even better.

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I made this recipe and it was a success. I do not particularly like the cumin taste, but I wanted to try to make It following the recipe as it is. The meat was tender and juicy. For next time, I will omit the cumin, add another jalapeño, and maybe a lemon. This was a hit at home. My husband used it to make quesadillas, and I used it in tacos. I like how versatile it is; it makes an easy and quick breakfast to reheat with toast, or if we have time we can have it with eggs.

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This recipe is DELICIOUS. I've had carnitas several times, and always assumed they would be too difficult to make properly. I'm very glad to find out that I was wrong! Not only was this recipe incredibly easy to prepare, you barely have to pay attention to it while it's cooking. Very good if you have a busy day, but still want to make a great dinner.
I served these on torta rolls, with melted queso fresco, mashed avocado, chopped onion, cilantro and lime juice -- we even dipped the sandwiches in the crock pot juice, like a Mexican au jus! Thank you for such a great recipe!

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Top notch to say the least! The aroma that fills the whole house is enough to make anything and everyone hungry! The only thing I did different is I added a bit more of the spices again at the end when browning the pork. If you want to try something that will not take allot of effort but will amaze those that will be eating it.....Cook this recipe! Your friends will love you for it!