There’s a reason we’re rarely ever without a stash of this in the freezer.
These carnitas are made with all natural ingredients and taste alarmingly similar to authentic Pork Carnitas, without being submerged in a gallon of lard. The best part, it’s simple to make in the slow cooker and stores well in the fridge or freezer.
This recipe is one you can feel good about serving your family throughout the week or making in big batches to serve at gatherings. It’s the perfect standby for game-day sliders or when hosting a Taco-Inspired Fiesta.
What’s the best way to serve carnitas?
You can enjoy carnitas in tacos, quesadillas, burritos, carnitas burrito bowls, enchiladas, sliders, taco soup, in a Cuban sandwich, on top of red rice or just serve it up by itself!
Toppings to complement your carnitas:
- Limes (a MUST)
- Shredded lettuce
- Shredded red cabbage
- Diced onion
- Diced tomatoes
- Sliced avocado, Guacamole or Mashed Avocado Spread
- Finely chopped jalapeños
- Grated cheddar cheese or queso fresco
- Greek yogurt (a wonderful substitute for sour cream)
- Hot sauce (we LOVE to add flavor with an array of hot sauces)
- Black beans
Our absolute FAVORITE way to eat carnitas:
If you prefer crunchy carnitas:
Don’t skip this step if you want the BEST carnitas outside of Mexico. You can pan-fry or broil your shredded meat until it’s crunchy and browned.
What’s the best way to store leftovers?
If you foresee yourself having leftovers, shred the pork but don’t crisp it in the broiler. Drizzle the meat with juice and refrigerate or keep pork and juice separate and freeze for up to 3 months.
A few creative ways to reuse your leftovers:
- As a tasty bagel pizza topping (toast half of a bagel, top it with a tablespoon of tomato sauce, finely chopped onion, carnitas and your favorite cheese).
- Tossed in scrambled eggs. We’ll throw anything in scrambled eggs. It’s literally one of the BEST ways to mix and match leftovers! (scramble your eggs with some cherry tomatoes, chopped green peppers, spinach and carnitas. Top with avocado slices and BAM! You’ve got yourself an amazing brekki!)