Go to: Just Pork Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.


2 lb Pork butt w/fat; (fat rules to quote Emeril!) cut into 1 1/2" cubes
2 c Water
3 tb Chile Caribe
1 1/2 ts Kosher salt
5 Cloves garlic; roasted, peeled, and chopped
1/2 c Chopped onion
2 Cloves
1 ts Anise seed
1 Stick canela; (or cinnamon)
1 tb Mexican Oregano

Place pork, water, Chile Caribe, salt, garlic, and onion in a heavy pot. (COPPER is the best like the one for making candy in) Bring to a slow simmer

Roast spices and oregano in a dry saucepan over medium heat until fragrant, you know when you start sneezing!

Add this to the pork and simmer on low for 1 1/2 to 2 hours until tender. Increase the heat until all liquid is gone. Reduce heat a little and continue cooking and stirring until the cubes of meat are a rich mahogany brown.

Let the Carnitas cool.

Make tamales!

Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.