Pork Carnitas is just the right filling for tacos, burritos, tortas and tamales. Carnitas helps you creates the perfect Mexican themed dinner party, or a fun taco night at home. Tacos are the best food ever because they are easy, fun, and delicious with infinite combination possibilities. Slowly braised on the stove in Roasted Pineapple Habanero Sauce until tender and pulled apart, this pork carnitas recipe or Mexican Slow Cooker Pulled Pork produces all the sweetness and smokiness from the pineapple, and gives the pork a punch of flavor and a kick of heat from the habanero peppers. The outside of the pork is crispy and caramelized.
- 3 lbs. boneless pork shoulder or boston butt, cut into 2-inch cubes
- 1 bottle Roasted Pineapple Habanero Sauce
- 4 cloves garlic, peeled and mashed in a paste
- 2 teaspoons powder cumin
- 1-1/2 teaspoons salt
- 1 teaspoon pepper
- 1 sour orange or lime
- 1 carton chicken stock or vegetable stock - low sodium
- 1 small cabbage, thinly sliced
- 1 bunch of cilantro, chopped
- 1 cup sour cream
- 1 package of corn or flour tortillas, fajita size
- salt and pepper, to taste
- Cut pork butt into 2-inch cubes and wash with the juice of the sour orange or lime. Leave it for 10 minutes.
- Rub the pork with the mashed garlic, cumin, salt & pepper. Then, put the pork in a large Dutch oven
- Pour in the Roasted Pineapple Habanero Sauce and enough chicken stock to just hardly cover the meat.
- Bring the pot to a boil and then reduce the heat to medium-low.
- Simmer uncovered for about 2 1/2 - 3 hours. Don’t touch the meat.
- Check after two hours in case you need to add a little bit more liquid. Note: Before adding more liquid, taste the pork to find out if it's already tender.
- After 2 1/2-3 hours, increase the heat to medium-high. Stir and turn meat occasionally and continue to cook until all of the water has evaporated.
- Let it sizzle in the fat long enough to brown at the edges. Should look crispy.
- When done, take out of the pot, and pull meat apart.
- Serve with warmed tortillas and add additional toppings.
Vitamin A 1%, Vitamin C 63%, Calcium 5%, Iron 13%
- Prep Time: 10 minutes
- Category: Lunch, Dinner
- Cuisine: Mexican
- Serving Size: 1/3 lb per person
- Calories: 436
- Sugar: 8.9 g
- Sodium: 646.3 mg
- Fat: 28.7 g
- Saturated Fat: 9.8 g
- Carbohydrates: 13.9 g
- Fiber: 1.2 g
- Protein: 29.4 g
- Cholesterol: 110.7 mg