Protein Cooking Episode 3: Carnitas

Posted by on Apr 26, 2010 in Recipes

Hows about a protein packed dish from south of the border? It’s a Mexican favorite made from pork, it’s Carnitas!

Pork meat (boneless ribs, pork loin or whatever is on sale)

1 Onion

3 or 4 cloves of garlic

1 lime

A couple jalapenos

2 cups of broth

2 packets of taco seasoning

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  • McNee cooks a weight loss surgery friendly recipe
  • It’s carnitas


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10 Responses to “Protein Cooking Episode 3: Carnitas”

  1. shepkatt says:

    OMG.. now I totally want carnitas!

  2. OMG Rob I’ll bet your place smelled GREAT while that was stewing away! So you don’t have any issues with spicy food postsurgery?

  3. No, but even with two whole jalapenos, this isn’t very spicy.. cooking in the broth all day like it does the oils really dissipate quite a bit.

  4. Haahaaa.. I drove to the store.. got the goods.. Carnitas in the crock pot for dinner tonight..

  5. baka (Ian) says:

    Nice job again Rob!

    I’ll be trying this bad boy out


  6. Carnitas were fabulous.. got rave reviews.. this is a keeper.

  7. UpNorthGuy says:

    Tossing things in a crock pot is truly a Minnesota thing.. I do the same. I have to say that I have the worst time eating pork.. it just tends to be sooo dry!! I can’t imagine reheating this in the mocrowave and being able to eat it..Iv’e tried similar recipes with not so great results… ugh.. maybe with some extra salsa or somthing.. but it looks great.. I might give it a try!!.. Thanks!.. see ya on DS!!

  8. save the broth it was cooked in and use some when reheating, that should help with the dryness. Either freeze the meat with the broth, or do so separately in 1/2 or 1 cup portions… or even an ice cube tray.

  9. tracyv says:

    This is great ! Pre-surg, I made a BBQ pulled pork (dry rub pork roast cooked in the crock in beer). Viewing the video, I see how I can revamp mine – making it ‘friendlier’.

    A recipe is merely a suggestion. Thanks.

  10. I reheated it by putting it in a covered pan with some beef stock and simmering until warm. It was very moist.

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