Pork Carnitas: Meatlovers, Prepare to Swoon (MultiMEDIA Splice #1, a new link party)

{Join me in this new “MultiMEDIA Splice” link party. Directions below.}

Pork carnitas
Pork Carnitas: Meatlovers, Prepare to Swoon

First bite of pork carnitas quotationSure, I’ve had some success serving my family root vegetable tagine or butternut squash pasta sauce on Meatless Mondays, but the fact is I live amid a household of meatlovers.

Sometimes, you just gotta give the people what they want.

By far, what they’ve wanted the most lately is this beauty: pork carnitas.

I’ve enjoyed pork carnitas in a few different restaurants, but this version that I made myself, hot from the oven? So much better! The aroma enchanted us for hours, just an extra perk.

  I used Chef John’s recipe. Check out his video for easy to follow, entertaining directions.

First, my husband and I got to work carving up the pork butt.

Carving up the pork butt


Some singing is recommended during this step:

“I like big butts and I can not lie.”
–Sir Mix-a-Lot

Yes, a pork butt is really from a pig’s shoulder, but that’s not as fun.

Carving up pork for pork carnitas

Adding spice mix orange peel and garlic to pork

I added a mix of spices, orange peel, and garlic cloves to the pork chunks before dousing them with freshly squeezed orange juice and popping them in the oven to cook low and slow for hours.

Adding orange juice to pork chunks


While the pork cooked, I pickled some red onions to serve on top. Definitely take the time to add these–it’s so easy, and the pickled onions give the perfect burst of sharpness against the richness of the pork.

Pickling red onions

Then, it was just a matter of waiting it out for the entire afternoon.

Pork in the oven

Finally, our wait was over. I stabbed my fork into a chunk straight from under the broiler, barely bothering to protect the roof of my mouth from burning.

The first bite: tender and crispy, rich and spicy, with a touch of sweetness from the orange and an unexpected hint of Chinese five spice giving it that je ne sais quois (literally–I don’t know what it is.)

To the real chefs out there, please forgive me when I admit the silly impulse that flashed through my mind the moment I tasted it: I need to open up a restaurant and serve only  pork carnitas. There will be a line out the door….

OK, back to reality. I made some homemade corn tortillas and served the pork as an open-faced taco with black beans, brown rice, sour cream, cheddar, and vegetables.

Pork carnitas dinner

The men in the house were in heaven, and, OK, so was I.

Before I know it, my sons will be off to college. I know a Sunday dinner that’ll keep them coming back.

Serving pork carnitas dinner
Check out that mound of food my husband assembled. He loved this photo.

Pork carnitas plate

P.S. I also tried making crackling for the first time by broiling up the skin. I was not a fan.

Pork carnitas strip

MultiMEDIA Splice #1: Meat

Bloggers: Welcome to the first week of a new link party, MultiMEDIA Splice. Please join me by linking up a multimedia post on this week’s theme: Meat.

Check out the Daily Post multimedia challenge for some great information about multimedia posts.

(Next week’s theme: Tunnel)

How to link up:

MultiMEDIA Splice #1
  • Copy the above code and paste it into the text view of your post.
  • Then link up your post by clicking “Add your link” below. (Link up every Sunday.)
  • One more thing: Please don’t link and run! Try to visit and comment on a few blogs that link up.

About Marcy

I blog about trying to get out of my comfort zone, completing 101 things in 1001 days (and beyond), and writing my memoirs. My book: Timid No More.

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13 Responses to Pork Carnitas: Meatlovers, Prepare to Swoon (MultiMEDIA Splice #1, a new link party)

  1. Vanessa D. says:

    I’m going to pin this recipe – it looks like something the meat lovers in my household will love.
    Vanessa D. recently posted..Sweet Potato Dog ChewsMy Profile

  2. Alicia says:

    Sounds incredible Marcy! I’d be a regular at your restaurant!

  3. Jon M says:

    Oh my gods! I’ll be heading out to the wet market as soon as my oven arrives! (yes, I don’t have an oven here but I found one cheap) I wonder where I’ll find the Chinese 5-spice….

    I’m having the restaurant idea too…assuming I can make it.
    Jon M recently posted..My Profile

    • Marcy says:

      I guess you didn’t need an oven with all the great street food around. Randy has a fantasy microbrew pub in mind for where we’d serve the carnitas.

  4. I’m drooling over here. Now I want carnitas for dinner!
    Andi @ The Weary Chef recently posted..Cherry Chocolate Crinkle Cookies and My Favorite Things Giveaway!My Profile

  5. Alicia says:

    I’m making this now, it’s been cooking for 3 hours and I want to climb in the oven and sleep with the smell. That’s the only way I can describe it.

  6. Pingback: Year in Review: 2014 (MultiMEDIA Splice #5) | (Don't Be) Too Timid and Squeamish

  7. Andrea says:

    WoW …really really succulent…this is what I ate yesterday

    Andrea recently posted..SEO e BLOG come possiamo fare per essere vincenti?My Profile

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