Pork Carnitas

Pork Carnitas

Course Main Course
Cuisine Mexican
Servings 8


  • 3 tablespoons local sunflower oil
  • 3 pounds local Slo Farmers Co-op Pastured Organic Pork Roast
  • Salt and freshly ground black pepper
  • 2 large oranges
  • 1 teaspoon table salt
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 local onion chopped
  • 4 cloves local garlic minced,
  • 1 local jalapeno seeded and ribs removed, minced


  • Heat oil in a large Dutch oven over medium high heat. Season all sides of the pork roast with salt and pepper. Add pork to pan; cook until nicely browned on all sides.
  • Add enough water to come halfway to three-quarters of the way up the sides of the pork. Bring to a boil, reduce heat, cover and simmer until pork is tender, about 3 hours.
  • Remove pork from the pan to a cutting board to cool (leave water in the pan). When cool enough to handle, shred pork and return to the pan.
  • Cut oranges in half and squeeze to juice. Stir in juice, salt, oregano, cumin, onion, garlic and jalapeno. Bring to a gentle simmer; cover and cook for 30 minutes. May need to add more water to keep the pork moist.
  • Serve in tacos, sandwiches, posole or breakfast hash.


Local Sources:
Century Sun Oil- Sunflower oil 
Full Circle Farm Community Farm/Slo Farmers Co-op- Pork 
Penzeys- Spices
Adam’s Heirlooms
Keyword Carnitas, Mexican

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating