This was my first time making carntias. I am not a huge fan of pork, but I really enjoyed these.  I didn’t find a recipe I was super attracted to so I pulled an Adam and mixed a few recipes together.

Some of my friends and family who have made carnitas before ask me how to make them not so dry, and more flavorful? I took all of that into consideration while making these.  I think I have found a good method for not making them so dry, but the flavor was another issue. Don’t get me wrong, they were really good but I feel like there could have been so much more flavorful. Next time I make these I am going to try adding some fresh lime juice and some more spices, and maybe even a little bit of tequila when I do the final frying step.

This a two day recipe. Day1: cook the meat till it’s nice and fall apart fork tender. Day 2: Fry it up, eat and enjoy!



  • 5-7 pounds of pork butt (cut in half)
  • 2 fresh jalpenos
  • 1 onion (cut into large chunks)
  • 1½ teaspoons of cumin
  • 2 bayleaves
  • 1 teaspoon of oregano
  • 1 bottle of your favorite beer
  • 32 ounces of chicken broth
  • 1 orange ( cut into half)
  1. Day 1: Cooking the pork
  2. Clean the jalapenos according to how spicy you like things. I quarted mine and took out only some of the seeds and pith.
  3. Put the pork into a stock pot and add the spices, onion, and jalapenos.
  4. Add the beer and chicken broth. Squeeze the orange into it, then just throw the halves in as well.
  5. Bring to a boil, turn on low and cook for 2-3 hours. Until the pork starts to fall apart.
  6. Take the meat out, and strain the broth.
  7. Reduce down the broth till it is about ¼ of what you started with.
  8. Mix the broth and meat, and put it away for the next day.
  9. Day 2: Fry and eat
  10. Add enough vegetable oil to coat the pan, let it get nice and hot.
  11. Add the meat. Work in semi small batches so it gets good and crispy. You don't want to over crowd the pan.
  12. There will be some broth that needs to reduce down but don't worry, it will start to fry.
  13. Repeat until all of the meat is done.
  14. Wrap in a tortilla of your choice, I prefer corn. Serve with thinly sliced cabbage or iceburg, avocado, cilanto, onion, fresh lime slices for squeezing, and stuff yo faces.




Brandie graduated from the California Culinary Academy.
She enjoys fresh pasta, creamy cheesy risotto, fresh churned gelato right out of the machine, and peanut butter cups. She absolutely despises cilantro and walnuts. Her favorite kitchen utensils are whisks and offset spatulas.
When she is not in the kitchen you can find her being lazy with her cats and polishing her nails.

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