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  • Pork Carnitas #SundaySupper


    Around here we don’t need Cinco de Mayo to have a passion for Mexican food! But it certainly doesn’t hurt! A roasted pork shoulder soaking in a citrusy marinade is enough to make my son and Jeremy and Jeannie and I absolutely giddy. This time I decided to take this dish a step further and take the delicious slow roasted pork shoulder and turn it into carnitas tacos.

    A few toppings, some tortilla, rice and beans, and cold beer and you’re all set for a Cinco de Mayo fiesta!


    First, you need what my darling friend Nanner refers to as a big honkin’ piece-o-pork shoulder. I use the same marinade ingredients regardless of the weight of my piggie.

    • Pork shoulder (mine was 7+ pounds)
    • 1 bottle of Goya Naranja Agria (bitter orange) marinade
    • 4 or 5 garlic cloves, peeled and smashed
    • 1 T dried oregano
    • 1 t kosher salt
    • 1 t coarsely ground black pepper
    • 1/4 C olive oil

    Everything into a gigantic ziploc bag and into the fridge overnight.

    Preset the oven to 350 and take the pork shoulder out so that it comes to almost room temperature.

    Ready to Roast

    Line a roasting dish with foil (you’ll thank me at washing time). Place the pork shoulder in the roasting pan and add about half the marinade (keep the other half). Cover with foil and roast for 3 to 4 hours (this is going to depend on the size of your roast). Remove the foil and roast for another 45 minutes to an hour.


    Let the roast cool.

    Chop a medium sized onion.  Once the roast has cooled to the point where you can handle it, shred it with your hands. This is a messy affair.

    Add a tablespoon or two of olive oil to a pan, over medium high heat. It should be large enough to hold all the meat. When it’s hot, add the meat and cook until the pork starts to get crispy.

    NOTE: We like ours very crispy on the outside. Also, if it seems to be drying out a bit while it’s crisping, add a bit of the reserved marinade to the pan.

    Ready to dress

    When I serve this I place queso fresco, sliced radishes, sliced avocado, limes, cilantro, and red onion on a platter, wrap warm flour tortilla in a tea towel, put all the pork in a bowl, ice cold beer, and tell everyone to jump in. I pickle the onions and cilantro a bit by placing each in a bowl with about a 1/2 cup red wine vinegar and a 1/2 teaspoon cumin and let it sit for a while.


    If you want to keep the theme through this meal, make some of these FABULOUS Maya Galletas de Chocolate! Deep and rich in chocolate goodness with just a hint of kick at the end!

    This week’s Sunday Supper Movement, Cinco de Mayo, is being hosted by Jen over at Juanita’s Cocina

    Cinco de Mayo Appetizers & Sides {Aperitivos}:

    Cinco de Mayo Main Dishes {Platos Principales}:

    Cinco de Mayo Desserts {Postres}:

    Cinco de Mayo Drinks {Bebidas}:

    49 Responses

    1. […] Pork Carnitas from From the Bookshelf […]

    2. […] Pork Carnitas from From the Bookshelf […]

    3. […] Pork Carnitas from From the Bookshelf […]

    4. […] Pork Carnitas from From the Bookshelf […]

    5. […] Pork Carnitas from From the Bookshelf […]

    6. […] Pork Carnitas from From the Bookshelf […]

    7. Oh yum! Pork makes such great tacos! I love this dish!!

    8. Oh, boy, do these look terrific, Annie! I’ve never made carnitas, but just signed up to try them for a future Sunday Supper. I’m so glad you showed me the ropes 🙂

    9. These Carnitas look awesome! I am so glad you shared them during #SundaySupper! Love that you are part of our group.

    10. […] Pork Carnitas from From the Bookshelf […]

    11. […] Pork Carnitas from From the Bookshelf […]

    12. We eat carnitas often around here! Your version is absolutely lovely and I love how you made your pork in the oven!

    13. […] Pork Carnitas from From the Bookshelf […]

    14. […] Pork Carnitas from From the Bookshelf […]

    15. […] Pork Carnitas from From the Bookshelf […]

    16. […] Pork Carnitas from From the Bookshelf […]

    17. Happy Cinco de Mayo!

    18. The orange is a nice twist! Love!

    19. Yum! This is my kind of Cinco de Mayo meal. Looks amazing!

    20. I am definitely trying this recipe… mouthwatering!

    21. […] Pork Carnitas from From the Bookshelf […]

    22. I bought pork a few days ago and I´m all set to make carnitas for the first time. I wish I could get something like those naranjas agrias you mention. It would balance the amount of fat nicely. This recipe is mouthwatering!

      • Thanks! If you have a Goya section in your supermarket, that’s where you’ll find the bottle of marinade! It’s yummy!

    23. Yum! I’ve never tried that Goya marinade, but it looks great! I’ll look for it next time I’m at the store….which is like 6 times a week. The life of a food blogger…sigh. 🙂

    24. OH WOW, does this look good, I love all the toppings too!!

    25. Great idea. I have a pork roast aka big hunk of pork in the freezer!

    26. Ohmahgaw, that photo of the roasted, crispy, crackling pork is driving me bananas! Your carnitas look divine – I wish I could come over for dinner and help y’all eat that big honkin’ piece-o-pork 😉

    27. Yum, I love pork Carnitas! I want this now!

    28. I’m thinking of the possibilities of this awesome pork beyond carnitas (which, by the way, look incredible tasty). I so have to try the marinade. The crispy pork with all those flavors sound divine to me.

    29. […] Pork Carnitas from From the Bookshelf […]

    30. […] Oven Baked Beef, Bean, and Cheese Chimichangas from In The Kitchen With KP Pork Carnitas from From the Bookshelf Red Chile Jam + Tequila Chicken Quesadillas from Vintage Kitchen Notes Roasted Poblano and Corn […]

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