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Recipe courtesy Juan-Carlos Cruz
Recipe courtesy Rick Bayless. From Authentic Mexican; Morrow 1987.
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2001 Best Recipe from the San Francisco Chronicle. Serve with avocadao slices, sour cream, and limes and of course margaritas! Recipe courtesy Tara Duggan
In Mexico this flavorful meat is marinaded and then slowley grilled. This recipe can be prepared on the stove top, crockpot or a pressure cooker. Adjust cooking times to method of preparation.
This is an EXCEPTIONAL recipe from our daughter in California. I made it and now have been asked to make it for a large party (45) in April--which I'm delighted to do. The flavor is OOTW but with simple ingredients!! Let me know what you think and I'll sha
From Tastes & Tales From Texas... with love by Peg Hein, c. 1984. This dish of shredded pork wrapped in flour tortillas is a slightly different and delicious version of an enchilada.
From the Phoenix Arizona newspaper courtesy of Chef Marc Janiec of Z'Tejas Grill
This is a gem of a recipe I found in the April 2008 issue of bon appetit magazine. I haven't tried it yet but will very soon.
I made up this recipe for Pork Carnitas using leftover shredded pork. It was fast to make and tasted great - as good as any burrito restaurant.
Known as little meats in spanish this recipe is the tried and true one that you will love. The meat is tender and juicy in the inside but crispy and tasty on the outside. I serve this either smothered in green chile as a main course or in tacos. It can eve