Tex-Mex Pork Carnitas

I’ve had my first request for a recipe.  This comes from Sara N. who requested a tex-mex recipe.  While you could do this in a crock pot, I decided to write out the recipe for people who own a stove, a big pot, and an oven. That probably covers most people.

We’ll keep this easy…  I just developed this recipe yesterday. We tried it last night and it was delicious!  Definitely a keeper, although next time I’m going to double the recipe and use my big dutch oven. We’ve already eaten everything we made yesterday.

Tex-Mex Pork Carnitas

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1/4 cup orange juice
  • 1 T lime juice
  • 2 tablespoons Wildtree Natural Grapeseed Oil (or other grapeseed oil), for the marinade
  • 1 tablespoon chopped garlic
  • 1 tablespoon chipotle paste.  I use Olo chipotle paste.  I bought mine at Amazon.  If you don’t have this, you can use chipotle en adobo.  You’ll need 1/2 pepper chopped plus enough juice to make 1 tablespoon.
  • 1 teaspoon Wildtree Chipotle Lime Rub seasoning. If you don’t have this, I suggest using a chipotle-flavored fajita seasoning of some kind.
  • 2 lb boneless pork shoulder, chopped into 3 pieces
  • 1 tablespoon Wildtree Natural Grapeseed Oil (or other grapeseed oil), for the pan


Grab a gallon ziploc bag and a dutch oven.  Combine the first 6 ingredients in the ziploc bag and mix to combine. Put the meat in the bag (I don’t trim the fat, you want that for moisture and flavor) and marinate for at least one hour. You could leave it in the fridge for up to 24 hours.  I normally just put the ziploc bag in the pot that I’m planning to use and leave it on the counter for an hour.  It’s actually better to cook meat that isn’t completely cold.


Preheat oven to 250F.  Heat the oil in a large dutch oven on the stove on medium heat.  Add the meat (reserve the marinade for later) and cook until browned. Flip the pieces over and keep cooking until they’re browned on all sides.

Add the additional marinade and turn up the heat until the mixture boils. Cover the dutch oven and move it to the oven.  Cook for 1 hour, and turn the pork over. Cook for another hour, and turn it over again. Repeat until the pork pieces have been cooking a total of 3-4 hours.  When they start to fall apart when you flip them, you can turn off the oven. Remove from the oven. Once the mixture has cooled slightly, shred using two forks. Can be served with corn tortillas, guacamole, and toppings as pork carnita tacos. I also like serve this with vegetables (shown below is a Roasted Hasselback Rutabaga, recipe coming soon) and sauteed peppers/zucchini for a wonderful low-carb meal that is full of flavor.




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