I checked out carnitas recipes and this was the least complicated. Made it yesterday with excellent results. That last 90 minutes uncovered browned the pork nicely.
Just made these yesterday!! WOW!!! The aroma while these cooked was incredible and the flavor of the tacos was amazing. Seriously some of the best I've ever had. I could not find kumquats so I quartered a large orange instead. At the end I pulled some of the flesh from the orange pieces and chopped it into the pork. Can't wait to make these again!
I'm so glad I found this video. This technique and flavor profile has rendered the best home carnitas for sure. I think using a good cast iron enamel dutch oven is a key factor. I put it on a burner after it was done to make sure it was fully reduced and not soupy, and to get that crisp that makes me love carnitas in the remaining fat. For convenience, I substituted chili powder for the anchos and had to use regular oranges. When I saw it called for cinnamon stick I knew this was The Recipe. I'll be making it this way from here on, thank you.
I made this and it is delicious! The great thing about this recipe is anybody can make this recipe, it is foolproof. Make it, you won't be disappointed.
Delicious recipe. Thank you. I smoked the pork (salted and peppered) for 25 minutes at 225F, then mixed it in a cocotte as instructed. I also substituted one cup of chicken stock with pineapple juice. Since the pork had already been cooked for a bit, I cooked it at 300F. Awesome, thank you.
Thanks Christine. I've made this twice since March. I can't recommend this dish, enough. I just wish I could have a party this summer and share it with family and friends. Someday, soon!
I'm back to make this AGAIN after not being able to find anchos for 2½ years... I can't wait! Had to search a lot for your video when it wasn't really named ancho-orange carnitas. But thank God I knew when I saw it!
@@ChristineCushing I don't know why you think I didn't make this before as I said "I'm back to make this AGAIN"‼️ The last time I used THIS recipe but had no anchos and subbed oranges for kumquats. I absolutely loved this recipe making substitutions so I'm making this soon with the anchos and subbing oranges as we haven't seen kumquats in years.
This is going into my oven right now so it’s ready for dinner tonight when my daughter arrives. My first time using Ancho. I bought a much bigger one & since it’s not too spicy of a chili I might add the whole thing. Can’t wait to taste!!
The meat is to die for! I'll take just the meat, thank you very much! We have a very fruitful kumquat tree on our front patio and we use it in our food. The sweetness is in the skin.
@@ChristineCushing Thank you so much for sharing and taking the time in creating a healthier version. I love carnitas but avoided making them often due to the traditional process. I still can't believe how delicious this turned out, wow!😋
Just made these for dinner tonight and OMG! These are amazing. I’ve made plenty of Carnitas, but these were overall the best we have had. My husband is Hispanic and he definitely approved.
Nice conceptual mix of carnitas and al pastor. Great idea! I am making it right now, and it is way simpler than my usual carnitas fried in manteca. Can't wait. Thank you so much for this fun and informative vid.
Your husband is so fortunate to have found you to be his chef and wife and he must know how fortunate he is and love eating your magnificent meals. That is a nice looking taco and I love the carnitas you made to put into the taco shells. Seeing you make that have me wanting go out shopping for more food and get the meat for this recipe. Thanks for sharing this recipe with us all and and be safe during the lockdown and God Bless.
Thank You Christine! Made this yesterday for the a Mexican Fiesta at my house and it was by far the biggest hit. For anyone trying to make this... Just trust that it will all come together after you lift the lid for the second half in the oven... :)
Looks delicious! I live 10 miles from Mexico and we use Mexican oregano..a whole different taste as to regular oregano; I buy it in a HUGE bag and use it up in about a month!
@@kee7678 Yeah, every grocery store here carries it. Kind of required as close as we are to Mexico. Kind of like making sure they have enough jalapenos and cilantro. We are a predominantly Latino town here.
@@daenas I have kept a place in Sonora, Mexico for 35 years. Mexican Oregano grows wild there. Sometimes we will drive out and harvest it...I live in Arizona and I just ordered some Mexican Oregano Plants to grow at home.
@@jimcombatvet8122 don't you just love Mexican Oregano? I'm in Yuma and I don't know if it grows wild out here as I've never seen it in the plant form but I can imagine the aroma it must have.
Thank you sweetheart! Your step-by-step video will assist me tremendously! And dear goodness, ALSO THANK YOUUUUUUUUUU for posting the recipe as well. I'm legally blind and can't always see my phone that well in the kitchen, so, THANK YOU, THANK YOU, THANK YOUUUUUUUUUUU! I can not wait to try these but I must shop for some extra ingredients.
@@ChristineCushing Yes, I cook them the old fashion way at backyard of my house using El cazo de cobre, but yours in the house...good job! you too be well.
Khalelah Chanakira Fantastic ! Doesn’t it smell ridiculous ? I can’t wait to hear how they taste. Thanks for watching and hope you try many more of my recipes.
Christine, you are a find! So many cooks and chefs on UA-cam deliver magnificent food-art, yet fail to deliver the soulful appreciation of what food really is - for once, very grateful for UA-cam algorithms 😋 🍻
Grant Wyness thank you for your kind words. I also want to get us all to understand how food has a story , connects us and is not just random ingredients thrown together. See you in the kitchen
Definitely, my parents are old school and they're from Michoacan Mexico and I KNOW they wouldn't approve of this because it's made NOT traditionally. But I think they look great and you put a nice twist to them. I want to try them soooo bad. There's this ingredient I would like to try in them, it's Fish Sauce, it's an Asian ingredient but fish sauce is used a lot in pork in their culture and it really gives chicken and pork a really caramel and nice taste to it. Even though I HATE the fish sauce smell. Anyways, GREAT job. I'm gonna try making them in the oven without my parents knowing.
Trying this recipe today. House smells amazing. Can’t wait to eat. Love your videos! I been watching your shows since I was a kid. I remember you showing frog legs on tv a long time ago. Thought it was so cool.
Awesome! Thank you! Oh wow that frog legs episode was epic since the crew tried to plant that frog in the fridge to make a huge noise when I opened it. You will love this recipe. Glad you found me here on UA-cam
This is an authentic recipe. In Mexico, they put two tortilla together, one on top of the other to hold the taco. One by itself usually tears. Beautiful meal. Thank you!
I’d started mine based on another video I’d seen today. But I incorporated finishing what I’ve started based on what I learned watching this. Can’t wait to try what I’ve got in the oven, then I’ll do my next try the way yours are. 😊
MyFavouriteFoods ChristineCushing It was very good, but next time I’ll be thorough in have all ingredients needed to follow what you did. And I’m looking forward to it! Thank you!
Being a chicana... I’ve tried multiple ways of cooking carnitas, this will be my first time in the Oven, house smells amazing... I’ll update with how they come out. ( didn’t have a couple of the ingredients... but I improvised)
That is fantastic! I have had many great reviews ( in addition of course to mine ) that they were a huge hit. I look forward to hearing yours.. Thank you
Sorry that im laye to this recipe but am planning to make over the weekend can this be made earlier, a day earlier, and reheated the following day... 8:43
Just made this yesterday; wonderful and easy. Next time I think I will use more 'rub' spices (cumin, organo, and add garlic and onion powder as for smoking a pork butt), and use my little smoker-roaster to get some smoke flavor added to the braise flavor of clove/cinnamon/orange. But this was definitely an easy way to prepare this, and not so 'deep-fried' as it can sometimes be.
Hi Christine, hats off to you! I've always wanted to make carnitas but always saw it as complicated, but not yours. Not only does that look outstanding but the video was done very professionally. Thumbs Up to you. I just subs.
I've made this several times. Comquats are a nice touch. I tend to take my "George Foreman" grill, and fry the carnitas to give it a crispy edge. It also helps to remove some of the fat.
So, so far I have made this recipe 2 times... and the family absolutely adores it! Even the Chicana girlfriend loves it, so I approve! 110% ( I didn’t have cumquats, I used little cuties and they worked perfect)
Feltlife Gaming thank you. I completely agree with you that’s why I wanted to find a method that does it all in one step. Plus you can just lift the pork out of the excess fat . I think you will love this. Thanks for watching
Made this today, I had 5lbs of pork and used 3lbs for the recipe. I planned to use the extra pork for something else. When we got done eating this dish I realized there weren’t enough left overs to suit me so I went ahead and made a second batch. These carnitas were delicious, thanks!
That looks very good! Simple too. Only ingredient I may not have is fresh roasted cumin. But I have home made chicken stock rather than box stock from the store. So that is a huge plus.
I made this last night! But did not eat it until today. Last night I put the whole baking dish in the fridge to chill and allow the pork fat to harden like Crisco. Today I took it out of the fridge and removed all the fat I could with a big spoon. That left the meat and chicken broth with all the yummy seasoning flavors ( some fat of course, I didn't get it all out ) I put the dish in the oven (covered at 350 degrees) to heat up. Pretty tasty! I like it best with the meat on a warm corn tortilla sprinkled with the chicken broth it cooked in. I fished around for onion and kumquats to add on too, then topped it off with home made Pico di Gallo. No dairy. All I need to do is make some minor adjustments to the seasoning. More kumquats, a little more salt. I used a 1/2 a fresh pablano pepper. Next time I will use a whole one. The rest of the seasoning was pretty close. By all accounts, a really good meal! I think it would have been too greasy if I had not skimmed the fat. Made enough for 3 adults and enough left overs for 3 adults again.
I always come back to this recipe, 5 years later LOVE IT
@@Super123456 it is a keeper for sure. I’m so glad you love it
I checked out carnitas recipes and this was the least complicated. Made it yesterday with excellent results. That last 90 minutes uncovered browned the pork nicely.
Great to hear!😊
Just made these yesterday!! WOW!!! The aroma while these cooked was incredible and the flavor of the tacos was amazing. Seriously some of the best I've ever had. I could not find kumquats so I quartered a large orange instead. At the end I pulled some of the flesh from the orange pieces and chopped it into the pork. Can't wait to make these again!
I'm so glad I found this video. This technique and flavor profile has rendered the best home carnitas for sure. I think using a good cast iron enamel dutch oven is a key factor. I put it on a burner after it was done to make sure it was fully reduced and not soupy, and to get that crisp that makes me love carnitas in the remaining fat. For convenience, I substituted chili powder for the anchos and had to use regular oranges. When I saw it called for cinnamon stick I knew this was The Recipe. I'll be making it this way from here on, thank you.
I'm so glad you tried and loved my method. It is truly my favourite way of making carnitas and they are always a crowd pleaser !
I have used this method 12 plus times and with excellent results each time.With pork shoulder being budget friendly a big help.Thanks so much!
You are most welcome ! So glad because we love it here in our house. 👏👏
Such a wonderful recipe!!! No coke, lard or milk and they taste amazing!!!!!! Wonderful video!
Exactly : No coke no lard. So glad you loved them. Thank you
Looks amazing . good job . I want to make that
You should try it
Easy protocol, wonderful results. The crispy edges is extremely delicious. My son loves this very much. Thanks a lot.
So glad you love it as much as we do ! Thank you
I made this recipe so many times over the past 3 years. Always a big success.
That is sooo great to hear. We also love it in my house
I made this and it is delicious! The great thing about this recipe is anybody can make this recipe, it is foolproof. Make it, you won't be disappointed.
Glad you liked it!! It is a favourite around here for sure
Delicious recipe. Thank you. I smoked the pork (salted and peppered) for 25 minutes at 225F, then mixed it in a cocotte as instructed. I also substituted one cup of chicken stock with pineapple juice. Since the pork had already been cooked for a bit, I cooked it at 300F. Awesome, thank you.
Sounds amazing. I love your own additions. Thank youy
THANKS FOR THIS HEALTHY RECIPE
Just lovely.
I’m making these for about the fifth time and they are great!! Thanks for this recipe - it is a hit!
That is what I love to hear ! We also love it in our house.
Perfect! Love different variations used to prepare carnitas. This one, too, is "out of the park", home run!
Thanks so much ! I have made it so many times and people lose their minds.
Thanks Christine. I've made this twice since March. I can't recommend this dish, enough. I just wish I could have a party this summer and share it with family and friends. Someday, soon!
Oh so glad you love it! I made it for a birthday dinner a couple of weeks ago. It was inhaled ! Thank you
I'm back to make this AGAIN after not being able to find anchos for 2½ years... I can't wait! Had to search a lot for your video when it wasn't really named ancho-orange carnitas. But thank God I knew when I saw it!
A "carnitas truck" perfection!
I hope you try them. They are really delicious
@@ChristineCushing I don't know why you think I didn't make this before as I said "I'm back to make this AGAIN"‼️
The last time I used THIS recipe but had no anchos and subbed oranges for kumquats. I absolutely loved this recipe making substitutions so I'm making this soon with the anchos and subbing oranges as we haven't seen kumquats in years.
@@sing2me my apologies I misread your first comment.
@@ChristineCushing thank you. I appreciate your apology. 🤝
This is going into my oven right now so it’s ready for dinner tonight when my daughter arrives. My first time using Ancho. I bought a much bigger one & since it’s not too spicy of a chili I might add the whole thing. Can’t wait to taste!!
Yes ! I did reply to you via instagram. I hope it was as amazing for you!
The meat is to die for! I'll take just the meat, thank you very much! We have a very fruitful kumquat tree on our front patio and we use it in our food. The sweetness is in the skin.
That is so cool that you have a kumquat tree! You can't imagine what a great addition to this recipe that bitter/ sweet combo is .
Can't wait to try this recipe. I like the one step bake and brown. Beautifully done.
It's so good!😊
This lady is amazing!!!! She has inspired me to cook ....Thank you Christine
My pleasure. I hope you try them.
Smart lady, smart delicious cooking. You can just see that this is the real deal. I’m going to try this method. Thanks
Thank you so much. Whenever I make this for people they lose their mind , so I hope you try it. Be well.
Fabulous technique 👍
Dinner goals. You are my food hero.
Many thanks. 👏👏
I love these with homemade roasted salsa or green chile salsa. Carnitas are the best - and hard to mess up.
Allo Christine! Omg! That's my kind of cooking , the look of that casserole! Wow Chef!mouth watering recipe!
You did it again! Thank you for sharing!
Salut Ginette ! .. Oh this one is sooo delicious. Thank you for watching
Wow, this looks great! I just put my roast in the oven and can't wait to see how it turns out!
These are by far the best Carnitas I have ever made, thank you! 😋
@@blove2719 that is sooo great to hear. I really worked on this technique for best results. I’m glad you love it as much as we do 👏
@@ChristineCushing Thank you so much for sharing and taking the time in creating a healthier version. I love carnitas but avoided making them often due to the traditional process. I still can't believe how delicious this turned out, wow!😋
I made this in a 12" cast iron skillet and foil. Worked great!
That is great to hear! We absolutely loved it . Thanks for watching
💚this looks like the best way to cook this recipe! looking forward to trying it for my family!🌟
It truly is the best way. I hope you have tried and loved it. Thanks
@@ChristineCushing tried it! love it! delish!💖
Just made these for dinner tonight and OMG! These are amazing. I’ve made plenty of Carnitas, but these were overall the best we have had. My husband is Hispanic and he definitely approved.
samantha roth I love it ! Thank you for posting and so glad you and your husband felt the same way we do about these insane carnitas.
Brilliant! All your videos are beautiful! Your enthusiasm conveys the flavours forth wonderfully! Can't wait to try your recipes out, Christine!
vilhelm hammershoi thanks so much! Cooking has been my life’s passion so I’m glad it shows. This dish was devoured 😱. Thank you for watching
Nice conceptual mix of carnitas and al pastor. Great idea! I am making it right now, and it is way simpler than my usual carnitas fried in manteca. Can't wait. Thank you so much for this fun and informative vid.
My pleasure ! I hope you loved the carnitas. I just saw your comment.
Your husband is so fortunate to have found you to be his chef and wife and he must know how fortunate he is and love eating your magnificent meals. That is a nice looking taco and I love the carnitas you made to put into the taco shells. Seeing you make that have me wanting go out shopping for more food and get the meat for this recipe. Thanks for sharing this recipe with us all and and be safe during the lockdown and God Bless.
How did I miss this video?? YUMMMM!!
I don’t know but I’m glad you found it now ! It’s a keeper . Thank you
I made this tonight and it was delicious! The neighbors smelled them cooking, so I gave them a taco and they loved it too. Thanks for the recipe!
That is literally the best ! So great that you shared with your neighbours. Thank you
@@ChristineCushing
Love how this looked after it came from the oven, myyyyy goodness❤️
MaryAnne Deering thank you. It’s tastes even better than it looks. Stay safe
I love this cooking technique, it came out fabulous
I'm glad you like it! I really feel its the ideal way to make these with little fuss but great results.
Yummmmm that looks so good. It's fresh salsa, cilantro, onion and a squeeze of lime for me, served very hot. I'm making this tonight!
It's soo good ! How did it turn out?
@@ChristineCushing Oh, it was so good. We cooked up 9 lbs and have plenty in the freezer to pull out when a craving sets in.
Thank You Christine! Made this yesterday for the a Mexican Fiesta at my house and it was by far the biggest hit. For anyone trying to make this... Just trust that it will all come together after you lift the lid for the second half in the oven... :)
Sooo amazing ! It is a fiesta in a pot for sure. Thank you for sharing
I made these today for the family and they are delicious. Best Tacos i ever made. Thank you for this recipe! :)
My pleasure. I’m glad you agree !
I watched this yesterday and made this today. Spot on. I enjoy watching you cook so much.
Oh my god!!!!
I love the way you cook- reminds me of my Gramma and myself-
Thank you!!!!!
Thank you so much !
This is the recipe I use each time I make carnitas. Truly amazing!!!!!
Thank you so much.! I'm so glad you tried it and appreciate the technique. This is my official way I make them also.
Wow, that looks so good!! I tried a different carnitas recipe the other day and it wasn't that good. I'll try yours next time! Thank you for sharing!
You are welcome. I hope you will/ have tried it. You will be really pleased.
Made this for dinner last night and OMG!!! The aroooma and flavor is so out of this world! Can't thank you enough for this recipe!
My pleasure! I felt the same way , so I'm glad you loved it also.
@@ChristineCushing no need to sear pieces first?
@@patchjohanson The beauty of this method is that the meat browns itself towards the end of the cooking process. You have to try it. Thank you
Looks delicious! I live 10 miles from Mexico and we use Mexican oregano..a whole different taste as to regular oregano; I buy it in a HUGE bag and use it up in about a month!
where do you buy it? Grocery stores there or ...?
@@kee7678 Yeah, every grocery store here carries it. Kind of required as close as we are to Mexico. Kind of like making sure they have enough jalapenos and cilantro. We are a predominantly Latino town here.
@@daenas I have kept a place in Sonora, Mexico for 35 years. Mexican Oregano grows wild there. Sometimes we will drive out and harvest it...I live in Arizona and I just ordered some Mexican Oregano Plants to grow at home.
@@jimcombatvet8122 don't you just love Mexican Oregano? I'm in Yuma and I don't know if it grows wild out here as I've never seen it in the plant form but I can imagine the aroma it must have.
Just love Christine. That Carnitas recipe is stellar!
Thank you sweetheart! Your step-by-step video will assist me tremendously! And dear goodness, ALSO THANK YOUUUUUUUUUU for posting the recipe as well. I'm legally blind and can't always see my phone that well in the kitchen, so, THANK YOU, THANK YOU, THANK YOUUUUUUUUUUU! I can not wait to try these but I must shop for some extra ingredients.
It is my pleasure. I hope you can manage to make it and that you will enjoy it immensely. Keep up the great work . Sending you positive vibes
Somebody is blessed enough to be married to this woman.
_You sir, are God’s favorite_
Looks delicious, I can't wait to try this
You will absolutely love it. Thank you
Very , very good, greetings from Mexico!!!
Muchas gracias ! That counts for double coming from Mexico. Be well
@@ChristineCushing Yes, I cook them the old fashion way at backyard of my house using El cazo de cobre, but yours in the house...good job! you too be well.
Making your recipe right now!!! My house smells delicious can't wait to dig in!!! Just found your channel and I can't stop watching 💜
Khalelah Chanakira Fantastic ! Doesn’t it smell ridiculous ? I can’t wait to hear how they taste. Thanks for watching and hope you try many more of my recipes.
nice job....i'm gonna try this. I'm bored with my existing recipe
Hope you enjoy😊
Christine, you are a find! So many cooks and chefs on UA-cam deliver magnificent food-art, yet fail to deliver the soulful appreciation of what food really is - for once, very grateful for UA-cam algorithms 😋 🍻
Grant Wyness thank you for your kind words. I also want to get us all to understand how food has a story , connects us and is not just random ingredients thrown together. See you in the kitchen
Very good recipe. Had to use oranges but the end result made delicious tacos, thank you!
Keith Shedron thank you !
Thanks. Lovely video. I'm in apoplexy so many YT videos some vital steps missing. Can definitely master this with your excellent instruction.
Apoplexy... I love that word. I think you can master it for sure. It's all about the little details. Thank you
I made this and it was so good. I used cuties but otherwise followed the recipe. So easy and definitely going to make it again.
Glad you liked it!!
A que bien trabajo Señora ❤️
Saw your show this morning and it is already in the oven cooking!! TACO TUESDAY!!!!
Wow ! let me know how it was ..
I'm getting ready to cook for a charity fishing tournament and this recipe would be amazing. Awesome Christine!
Oh , it would be. I hope you try it.
Wow, those carnitas look terrific! Thank you, Christine 🌟
Many thanks! The kitchen smelled so great for the whole day.
Definitely, my parents are old school and they're from Michoacan Mexico and I KNOW they wouldn't approve of this because it's made NOT traditionally. But I think they look great and you put a nice twist to them. I want to try them soooo bad. There's this ingredient I would like to try in them, it's Fish Sauce, it's an Asian ingredient but fish sauce is used a lot in pork in their culture and it really gives chicken and pork a really caramel and nice taste to it. Even though I HATE the fish sauce smell. Anyways, GREAT job. I'm gonna try making them in the oven without my parents knowing.
@@eriklocs1231 Man fish sauce/oyster sauce it's fucking nice in Tacos
Trying this recipe today. House smells amazing. Can’t wait to eat. Love your videos! I been watching your shows since I was a kid. I remember you showing frog legs on tv a long time ago. Thought it was so cool.
Awesome! Thank you! Oh wow that frog legs episode was epic since the crew tried to plant that frog in the fridge to make a huge noise when I opened it. You will love this recipe. Glad you found me here on UA-cam
Made it today. Turned out amazing. Thank you. So easy so delicious
Many thanks. ! I love that you loved it also.
Amazingly straightforward recipe that looks delicious.
This is an authentic recipe. In Mexico, they put two tortilla together, one on top of the other to hold the taco. One by itself usually tears. Beautiful meal. Thank you!
No authentic recipe 👎🏻
Nowhere Man Thank you for that info! I have been wondering why I always see people use two. 😊❤️
I’d started mine based on another video I’d seen today. But I incorporated finishing what I’ve started based on what I learned watching this. Can’t wait to try what I’ve got in the oven, then I’ll do my next try the way yours are. 😊
That's awesome. How did it turn out? Hope you try it my way next time. Thanks for watching
MyFavouriteFoods ChristineCushing It was very good, but next time I’ll be thorough in have all ingredients needed to follow what you did. And I’m looking forward to it! Thank you!
Starting dinner for tonite, thanks for the recipe.
Hope you loved it ! Thanks
Being a chicana... I’ve tried multiple ways of cooking carnitas, this will be my first time in the Oven, house smells amazing... I’ll update with how they come out. ( didn’t have a couple of the ingredients... but I improvised)
That is fantastic! I have had many great reviews ( in addition of course to mine ) that they were a huge hit. I look forward to hearing yours.. Thank you
I made mine with blood oranges and it tasted delicious. Great recipe!
Sorry that im laye to this recipe but am planning to make over the weekend can this be made earlier, a day earlier, and reheated the following day... 8:43
Yes you can make it the day before and reheat it slowly. It will be fantastic !
I made these --- easy and excellent!
Perfection! I worked hard to get this recipe to be easy and excellent! Thank you
Just made it! Delicious! As good as our favorite Mexican restaurant's carnitas here in central Texas😊👍
That's is what I'm talking about... You would definitely know your carnitas. So glad you loved them.
Just made this yesterday; wonderful and easy. Next time I think I will use more 'rub' spices (cumin, organo, and add garlic and onion powder as for smoking a pork butt), and use my little smoker-roaster to get some smoke flavor added to the braise flavor of clove/cinnamon/orange. But this was definitely an easy way to prepare this, and not so 'deep-fried' as it can sometimes be.
THank you !
Just made it. That was awesome,friend told me once if it is good there will not be any left overs.
Simon Felan Jr that friend knows what they are talking about. Thank you !
This has become a staple dish at my table love it !! Thank u
So glad you guys love it as much as we do.
Can I do this in a dutch oven, I do not have a braising pan although I WANT ONE!
Yes you can make this in a Dutch oven. Hope you try it. It’s delicious !
Christine ❤❤❤ I’m Mexican in the USA, loved the way you made carnitas…Easy to try in USA, I’m sure they are going to be delicious 🎉🎉🎉
Thank you so much ! I hope it you try them. They are quite delicious 😀
Love your videos , Christine !!
Thank you! A recipe without requiring frying and oil! 😋
My pleasure! I hope you try it, you'll really enjoy it.
You’re amazing! Can’t wait to try cooking them this way.
boriqua510 they are insanely delicious. Thank you
Must make, WOW !!
Chef Christine, TY for sharing your recipes & tips 💃🛐🎇♥️ Much love from Alaska !!
Making it for the 2nd time right now - extended family coming over to try out this showcase dish!
Dan Call excellent ! Thanks for sharing and watching
Wow this looks amazing. I'm going to try this today and hopefully satisfy the family! Thank you for the video
Please try it. We are absolutely obsessed with this method at our house. Thanks for watching
Hi Christine, hats off to you! I've always wanted to make carnitas but always saw it as complicated, but not yours. Not only does that look outstanding but the video was done very professionally. Thumbs Up to you. I just subs.
EASY YUMMY DELICIOUS AND NUTRITIOUS GREAT DETAIL AND EXPLAIN CONGRATULATIONS 👏🌮
Many thanks !
That looks amaaazing! I will try this.
Thank you ! Please try it !
Thank you and God Bless from Shillong, India
My pleasure. Wow sending you blessing back to India. !
About to make this tonight. Saw different versions using pork lard, milk, or water as the liquid. Chicken stock makes so much sense though. Thanks!
You will absolutely love it !!
Looks amazing.so easy
Joan Rath it is so easy and crazy good. Thank you !
Thank you so much! Looks amazing! Can't wait to make it tonight!
I know you will love it ! How did it turn out?
I've made this several times. Comquats are a nice touch. I tend to take my "George Foreman" grill, and fry the carnitas to give it a crispy edge. It also helps to remove some of the fat.
Ed Salinas that’s also a good idea. In my oven I was able to get those crispy edges. Glad you enjoyed it
One of my favourites dishes
So, so far I have made this recipe 2 times... and the family absolutely adores it! Even the Chicana girlfriend loves it, so I approve! 110% ( I didn’t have cumquats, I used little cuties and they worked perfect)
That is awesome! They are just perfect, in our house, so glad even the Chicana loves them... That is high praise.
Brilliant method! Love carnitas, but hate buckets of lard or having to refry after braising. Perfect solution.
Feltlife Gaming thank you. I completely agree with you that’s why I wanted to find a method that does it all in one step. Plus you can just lift the pork out of the excess fat . I think you will love this. Thanks for watching
Made this today, I had 5lbs of pork and used 3lbs for the recipe. I planned to use the extra pork for something else. When we got done eating this dish I realized there weren’t enough left overs to suit me so I went ahead and made a second batch. These carnitas were delicious, thanks!
When you don't have leftovers that's a sign that you knocked it out of the park. Thanks
Thank you Christine, I can't wait to make this.
Hope you like it!
That looks very good! Simple too. Only ingredient I may not have is fresh roasted cumin. But I have home made chicken stock rather than box stock from the store. So that is a huge plus.
I made this last night! But did not eat it until today. Last night I put the whole baking dish in the fridge to chill and allow the pork fat to harden like Crisco. Today I took it out of the fridge and removed all the fat I could with a big spoon. That left the meat and chicken broth with all the yummy seasoning flavors ( some fat of course, I didn't get it all out ) I put the dish in the oven (covered at 350 degrees) to heat up. Pretty tasty! I like it best with the meat on a warm corn tortilla sprinkled with the chicken broth it cooked in. I fished around for onion and kumquats to add on too, then topped it off with home made Pico di Gallo. No dairy. All I need to do is make some minor adjustments to the seasoning. More kumquats, a little more salt. I used a 1/2 a fresh pablano pepper. Next time I will use a whole one. The rest of the seasoning was pretty close. By all accounts, a really good meal! I think it would have been too greasy if I had not skimmed the fat. Made enough for 3 adults and enough left overs for 3 adults again.
I made this today mhhhhh sooo delicious 😋
Yeah! So great to hear that. It is a keeper for sure.
I have to make this! That looks so darn good
You will love it!
Omg this looks ridiculously delicious. My mouth is watering
It is definitely drool worthy! :)
My fever it winter meal I love it thanks for the video good on you
Thank you !