Alfred's Carnitas

Alfred’s Carnitas with salsa verde and guacamole on a corn tortilla


  • 5-6 pound bone in butt shoulder roast (or other suitable fatty pork roast)Carnitas Ingredients
  • 2 tbsp unsweetened cacao
  • 2 tbsp ground cumin
  • 1.5 tsp smashed coriander seed
  • 2 tsp paprika
  • 2 tsp black pepper
  • 1.5 tsp ground cinnamon
  • 2 tsp oregano
  • 1 medium sized onion
  • 4 cloves of garlic
  • 1 medium orange
  • 1 medium lime
  • 2-4 cups chicken stock


  • Pat dry the meat with some kitchen towels
  • Second, ponder quickly that all the measurements above are lies. I do not really measure ingredients so they are approximations. Do not over think this, I am not trying to scam you out of a great recipe. Use your judgement and add/subtract quantity to your preferences.
  • You can mix the dry ingredients or apply in layers. I usually start with cumin ensuring that I have a good sprinkle of cumin all over the meat then I layer on the others evenly ending with the cacao. Shoulder Rub
  • When done cover or throw into a airtight bag and leave in the fridge overnight. If you are in a pinch, let set for an hour on the counter.
  • When meat is ready, if it has been in the fridge take out and let rest for an hour.
  • Place your Dutch oven uncovered in the oven and crank things up to 400°C. Put it on convection roast if you have a convection oven.
  • While waiting for the oven to heat up, chop your onion and garlic coarsely.
  • Juice your orange and lime and do not throw out the peels!
  • When oven is at 400°C put meat fat side down and let roast uncovered for 10-15 minutes.
  • Turn up the heat to 500°C and flip the meat. Watch to make sure meat does not burn. Add the onions and garlic to get their sweat on.
  • After another 10-15 minutes meat should be browned on both sides. Turn again and stir the onions and garlic around. Onions should be translucent. Give it a bit more time if they are not.
  • Pour in orange and lime juice, two cups of chicken stock and throw in the orange and lime peels.
  • Put the lid on and bring the temperature down to 400°Doing nicely
  • After an hour check things out. Flip your meat and add more stock if needed. Turn the oven down the 300°
  • Give it at least another three hours. Checking once an hour to flip and add more stock if needed.
  • When done there should be some oil at the bottom. Do NOT throw this out unlike some ridiculous health morons. I never said this was for anyone looking to lose 10 pounds in one week. Throw this out and you will have dry carnitas. Nobody wants that.
  • You will know it is done when the meat is literally falling apart. With tongs or two forks shred the meat and return to the oven for 10-15 minutes. Done
  • Serve with corn tortillas, salsa verde, guacamole and fresh lime wedges.






Written by Alfred Kee

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