Pork Canitas

A pot of flavorful braised pork shoulder is a great way to feed a small crowd — set out tortillas or taco shells and accompaniments like salsa verde, avocado, cilantro, lime wedges and sour cream, and let everyone build their own. If you like, swap beef brisket for the pork shoulder, for beef carnitas — “little meats.”

Pork Carnitas


  1. 4 to 5 lb boneless pork shoulder 2 to 2.5 kg? blade roast, trimmed and cut ? into 3- to 4-inch (7.5 to 10 cm) ? pieces
  2. 2 tbsp chili powder 30 mL
  3. Salt to taste
  4. Vegetable oil
  5. 1 to Basic Chicken Stock (page 28), 250 to?2 cups ready-to-use chicken broth 500 mL? or water
  6. 1 tsp ground cumin 5 mL
  7. 1 bay leaf 1
  8. Soft flour tortillas, warmed
  9. Accompaniments
  10. Salsa Verde (page 263)
  11. Sliced avocado
  12. Fresh cilantro
  13. Lime wedges
  14. Sour cream
  1. Preheat oven to 325°F (160°C). Place pork on a cutting board and pat dry with paper towels. Sprinkle with chili powder and salt, rolling the pieces around with your hands to coat. Set a
  2. heavy, ovenproof braising pan over medium-high heat and add a generous drizzle of oil. Brown the meat in batches, transferring it to a plate as you go. Pour off any excess fat and add a splash of water to the pan, scraping up any browned bits from the bottom. Return all the meat to the pan and add enough stock to come about halfway up the meat. Add cumin and bay leaf.
  3. Cover the pan, put it in the oven and bake for 21⁄2 to 3 hours or until meat is very tender and can be pulled apart with a fork. If it seems too liquidy, place the pan back on the stovetop and simmer, uncovered, until any excess liquid has reduced. Set the pot out on the table with warmed tortillas and your choice of accompaniments and let everyone assemble their own carnitas. Serves 8 to 10.
  1. Accompaniments
  2. Salsa Verde (page 263)
  3. Sliced avocado
  4. Fresh cilantro
  5. Lime wedges
  6. Sour cream
The Best of Bridge https://www.bestofbridge.com/


Salsa Verde
Salsa Verde
  1. 2 garlic cloves, chopped
  2. 1/2 cup (125 mL) packed fresh flat-leaf (Italian) parsley leaves (about 1 small bunch)
  3. Grated zest of 1/2 lemon
  4. 1-1/2 tbsp (22 mL) lemon juice
  5. 1 tbsp (15 mL) red wine vinegar
  6. 1/3 cup (75 mL) olive oil
  1. In a food processor, combine garlic, parsley, lemon zest, lemon juice and vinegar; pulse, scraping down the bowl a few times, until very finely chopped. With the motor running, through the feed tube, add oil in a thin stream and process until nearly smooth (it will be very green, with some flecks remaining). Keeps in the fridge for up to 3 days.
  2. Makes about 1/2 cup (125 mL).
The Best of Bridge https://www.bestofbridge.com/




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Posted in Recipes, Poultry, Fish & Seafood.


    • Hi Jane, thank you for your patience!!!! The website recipe for the pork carnitas has been corrected. Thank you for bringing this to our attention. Enjoy!

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