Pork Carnitas

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Great for the carnitas or put in on a bun & add some BBQ sauce to it too! My kids even liked it. I only changed out the jalapenos & replaced with diced green bell pepper since I wasn't sure if it would make it spicy for the kids. You don't even need to shred with a fork, it is so tender that I was using my tongs.
I woud highly recommend crusting one side like she did on her show. It only took few extra minutes & it was worth it. I did add some of the juice on top to give it a little moisture. This was a hit & easy!

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Hang on to your shorts is correct jonnynu!!! My husband and son LOVED these! So did I. Easy to make and absolutely planning to make again this week. I took the juices in the pot with all veggies. scrapped the pulp from the orange rinds and reduced until almost all the liquid was gone. WOW.... I made in my oven instead of crock pot. 300 degrees for 4 hours. Served in warm flour tortillas, sliced avocado, buttermilk dressing and not a crispy crumb was left! Thank you Melissa!

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Hang on to your shorts! This recipe is absolute dynamite! Perfect flavor and crunch...positively outstanding!!! Forget going to the carne markets...this blows them away...and there are many many of them in my neck of the woods...thanks for sharing Melissa!

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This recipe is fantastic!! This is my third time doing it, but this time for sixteen people for the 4th! Had two slow cookers going and it worked out great with many compliments, the kitchen aromas pretty much had them begging. I put the rub on the night before and it was fine. I didn't crisp it up, but it was perfect, just pile on the salsa verde!! Large flour tortillas warmed on the gas grill.

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Made this for Father's Day with the seasoned rice, Melissa's perfect black beans, and pico de gallo. Served as burrito bowls with some shredded cheese and a dollop of sour cream. All ten guests loved it and want it for a big family picnic in July. Something different and fun. Melissa is such a great addition to the food network team.

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This is a hit at our house! It's only me and my husband here, so I cook a big roast and after I pull all the meat apart I divide it into servings for two and freeze it. The Carnitas are great, but the meat also makes a great sandwich with a little BBQ sauce, yummy soft tacos, etc. I love this recipe!

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My husband and I LOVE this dish. I usually tweak recipes but this was perfect just the way it is. Melissa d'Arabian is my new favorite Food Network Star.

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Very good recipe. It needs minor tweaking. I wasn't sure if I was supposed to throw the entire orange rind in, but I did. I followed the recipe to a T except the final step. I dumped the contents of the crock pot through a colander, saving the cooking/braising liquid. I fished out the meat and placed it on a cutting board, chopping it coarsely. I have a cooktop griddle pan that I heated up over 2 burners. I put the vegetable oil on the pan to fry it. I HAD to add about 2 tsp. cumin 3 tsp. oregano 2 tsp. salt 1 tsp cayenne pepper and 2 tsp black pepper. I sprinkled the additional seasoning on the meat and as it got dry, I added that reserved cooking juice. Turns out, you want the meat to be a bit juicy and the extra juice is necessary. I served this meat on warmed corn tortilla, shredded Monterey jack cheese and the ALL important LIME wedge. Must add the lime. My family thought this recipe was ok. I thought it was insanely delicious!

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I had bought this HUGE 8# roast, so of course adjusted the measurements for everything. I did cut the roast into about 6 pieces first, and added 2 extra jalapenos---only thing I did different. My kitchen smelled MARVELOUS, and we crisped this up in a skillet, piled some on 2 warmed corn tortillas with Queso fresco, chopped onion, lime and cilantro. OMG! It fed several guys, whose grandmothers are authentic Mexican cooks and they loved it. None left! I got compliments abound, and had to promise to make it again for a cookout this summer. It was so easy, I said yes! Thanks, Melissa, for a hit recipe!

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This recipe is easy and very good. If you like heat definitely add more jalapenos or chipotles in adobo sauce. We serve this with tomatillo sauce which really compliments the pork and did not sear prior to serving. The pork is also great in a taco with Monterrey jack cheese.