This slow cooked pork just falls apart and is great for tacos, burritos or enchiladas. Bust out that large stock pot and start loading it with herbs, spices and pork. The 3 hours it takes fills your home with an amazing aroma. I like to use my recipe for Tomatillo Green Chili Sauce, too.
My choice for cut of meat is the pork butt. (this is not to be confused with a actual pig’s butt either.) The pork butt is actually a shoulder cut, and it can be purchased with bone-in or out.
Preheat oven to 400˚
Carnitas Enchiladas (or Tacos, Burritos)
Prep time
Cook time
Total time
Author: Kevin
Serves: 8
Ingredients
- In a stock pot simmer:
- 4 lb pork shoulder butt
- 2 onions, quartered with skin left on
- 2 large carrots, quartered
- 1 12oz frozen orange juice
- 1 small can Herdez red salsa
- 1 tbsp ground cumin
- 1 tbsp coriander seeds
- 1 bunch cilantro
- water to cover
- Filling:
- above cooked pork
- 7 oz can chopped green chilis
- ½ round of Cacique Cotija cheese (part skim milk cheese), crumbled
- 1 15 oz can of pinto beans, drained
- 1 cup cooked rice
- ½ cup shredded sharp cheddar cheese
- 1 onion, diced fine
- flour, wheat or corn tortillas
- Enchiladas Sauce:
- Tomatillo Green Chili Sauce or 28 oz can Las Palmas Green Chili Enchilada Sauce
- 1 cup Sharp Cheddar cheese, shredded
- 1 cup Monterey Jack, shredded
- chopped fresh cilantro to sprinkle as garnish
- For tacos or burritos:
- Condiments:
- raw tortillas (found in refrigerated section in market)
- 1 can re-fried beans
- limes, quartered
- onions, thin slices
- fresh cilantro, chopped
- limes (quartered)
- avocados, seeded and sliced
Instructions
- Preheat oven to 400˚
- For the Carnitas:
- Place the pork in a deep pot and add the onions, carrots, ½ can orange juice concentrate, spices and salsa.
- Add enough water to the pot to cover, and bring to a boil. Reduce heat to simmer, cover pot and simmer on low for 3 hours or until pork is tender.
- Remove meat from liquid in pot (discard the liquid) and spread the meat out on a roasting pan. Break/shred the meat into small chunks and drizzle with remainder of orange juice concentrate. Roast meat for 15 to 20 minutes until brown and crispy.
- For Enchiladas:
- Place the filling on the tortilla length wise and roll up, this filling should make about 12-14 (distributed evenly). Place the rolled tortillas in a 13" x 9" baking pan that has been sprayed with PAM or oiled, with ½ cup of the Tomatillo Green Chili Sauce.
- Bake for 40 minutes, take out and sprinkle Sharp Cheddar and Monterey Jack cheese on top. Place back in the oven for 10 minutes. Remove and let cool slightly before serving.
- For the Tacos or burritos:
- Warm the flour or corn tortillas ( I use raw tortillas and cook them to order). Spread some of the beans on each tortilla and top with some of the pork. Squeeze a wedge of lime over each pork filled tortilla. Add the cilantro, onion, tomato, salsa, and avocado as desired. This makes 8-10 tacos or burritos.
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