Savory Pork Carnitas: A Healthy Twist on a Classic

This slow roasted pork recipe makes a healthier yet flavorful version of carnitas. While much of the fat in the pork butt will render away, the final product renders piles of tasty shredded meat that can be used in tacos, enchiladas and sandwiches. Additionally, this pork recipe produces plenty of meat to feed a hungry crowd, perfect make ahead food for parties and tailgates.

For authentic Mexican cuisine, serve this pork recipe alongside Fire Roasted Salsa, corn tortillas and fresh guacamole. Mexican cuisine can be healthy, when paired with light side dishes like Skinny Refried Beans and grilled tomatoes, peppers and onions.

This tasty roasted pork opens up a world of possibilities. For instance, carnitas makes great tacos, burritos, enchiladas and sandwiches. But it also makes a fantastic breakfast paired up with eggs, whether they are served sunny side, scrambled or in an omelette. It can be used in dishes like chili con carne and Brazilian Beef Stew, as well as one of my family’s favorite dishes Pasta Tiella.

Slow Roasted Pork Produces Well Rendered Carnitas

Slow roasting pork is easy and effortless. It is as easy as putting a pan into the oven. Slow roasted carnitas is a healthier alternative to the traditional method of cooking the pork in lard. And because this cooking method is a hands-off process, there is plenty of time for preparing side dishes while the carnitas is cooking.

When cooking for a large crowd pork carnitas helps to simplify food preparation, as a roasted pork butt produces a large quantity of shredded carnitas. This is a bonus feature for meal prepping, as the shredded meat can be used in a variety of dishes. Additionally, carnitas freezes well and reheats easily.

Great Tasting Roasted Carnitas Begins with Well Seasoned Pork

When preparing the pork butt for roasting, take the time to season the meat on all sides. If a boneless pork butt is being used, there will be a large cut in the meat from where the bone was removed. Sprinkle seasoning into these cuts, to flavor the center of the pork as well. If using a pork butt with the bone intact, cut a few small pockets in areas toward the center of the meat. This can be achieved by piercing the meat with a small paring knife. The seasoning can then be pushed into these pockets delivering additional flavor to the interior meat.

High heat to sear

Initially, the pork is roasted at a high temperature.  In order to minimize burning in the pan, place a 1/2 cup to 1 cup of liquid in the bottom of the pan, just enough to cover the surface. Roasting the meat at a high heat initially will sear and brown the pork.  This technique seals in the juices.

Low heat to render

By then reducing the heat, the pork is allowed to roast low and slow.  This step allows the connective tissue to break down and for the fat to render.  The final result is a juicy mouth-watering piece of meat that shreds apart easily. Keep in mind, that because this meat is fatty, not all of the fat will reduce out. However when shredding, the fat will easily pull away from the meat.

Recapping Slow Roasted Pork Carnitas

Easy to Follow Steps:

For juicy shredded roasted carnitas, follow these simple steps.

1. Preheat oven to 450 degrees.
2. Place on baking sheet and season the pork on all sides.
3. Roast pork at 450 degrees for 1 hour, to sear meat.
4. Reduce heat to 300 degrees, continuing to cook for 3-4 hours.
5. Remove from oven when temperature at center of pork reaches 165 to 170 degrees.
6. Carefully, break pork into large chunks, and allow to cool for 5-10 minutes.
7. Shred pork into strips, using two forks.
8. Roasted pork carnitas is ready to serve or refrigerate for later use.

Cool down and shred

After the meat has reached temperature, break into large chunks and allow to cool for about 10 minutes. This step helps the meat to cool a little faster, making it easier to handle. Do not try to shred meat, after directly being removed from the oven.

Once the meat has cooled slightly, it will be easy to shred apart.* Some cooks prefer using bear claws. However, I find two forks work effectively to help shred the meat. But don’t be afraid to use your hands. While shredding the meat, pull away any pieces of fat or sinew and discard. In addition to delicious shredded meat, the flavorful crusty exterior is finger-licking good.

*Side Note: It is much easier to shred meat while it is still warm. Once the meat is refrigerated, it becomes more difficult to pull apart.

Carnitas offers versatility

Roasted carnitas offers so much versatility in designing other recipes.  Carnitas shines as the star of meat tacos served with all the usual trimmings.  Or you can make a roasted carnitas plate served with Spanish rice, refried beans and a salad.  Use this carnitas to make flavorful burritos, tasty omelettes, nachos or even try it as a topping on a pizza.  This carnitas recipe is also amazing in Brazilian Beef Stew.

Another family favorite is Tiella (Tea-ella) which is a baked Italian pasta dish made using leftover meat and gravy.  The possibilities are endless, you can throw together countless meals with these leftovers. Simply divide the left over meat into small portions and freeze in freezer bags.  When life gets busy, defrost a bag and let your imagination be your guide.

Weight Watchers and Waist Watchers……………

A 3-ounce serving of Roasted Carnitas is 5 WW Smart Points or 187 calories.

Buon Appetito!

Savory Pork Carnitas: A Healthier Twist on a Classic

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Serve savory carnitas with skinny refried beans and grilled vegetables or use to makes delicious tacos, burritos, enchiladas, and sandwiches.  But the possibilities are endless as the shredded meat makes tasty omelettes, nachos or use it as a pizza topping.  Once prepared, the shredded meat will keep nicely refrigerated for a week.  And it freezes nicely, too! 

• Author: Mia
• Prep Time: 15 minutes+ 20 minutes
• Cook Time: 3-4 hours
• Total Time: 5 hours
• Yield: Approximately 4 1/2 lbs. (21 servings of 3 ounces each) 1x
• Category: Entree/ Meats
• Method: Oven Roasted
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 1 (7 lb.) Pork Butt, bone in or boneless and untrimmed
• 5 teaspoons Kosher Salt
• 3 teaspoons Ground Black Pepper
• 2 teaspoons Onion Powder
• 1 teaspoon Garlic Powder
• 1 – 2 cups Broth or Water

*Alternative seasoning: Long’s Peak Pork Seasoning.  This season mixture will replace the salt, pepper, onion powder and garlic powder.

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Instructions

1. Preheat the oven to 450 degrees.
2. In a small bowl or jar, combine together the salt, black pepper, onion powder and garlic powder.
3. Season the pork well with the seasonings.  I like to make deep slits with a sharp pointed knife, making small pockets into the pork at the fat seams.  I then push the seasoning into these pockets, in order to season the denser, meatier areas of the roast.
4. Place on a sheet pan and add ½-1 cup of broth.  Just enough to cover the bottom of the pan.
5. Place in the oven and roast for 1 hour at 450 degrees.
6. Reduce the heat to 300 degrees and continue to cook for 3-4 hours. The internal temperature of the meat should register between 165-170 degrees.  (Until meat tears apart easily.)
7. Remove from the oven and let cool just enough to be able to handle.
8. Shred the meat before chilling, even if not using right away.  It is more difficult to shred when it is cold.
9. Shred the meat by running two forks over it in opposite directions.  I also like to pick through and discard any large pieces of fat.
10.  Serve and use meat as desired for making dishes  like tacos, burritos, or enchiladas.   OR store refrigerated until ready for use.
11. Unused pork stores nicely in the freezer.  Divide into one pound packages and freeze for up to 6 months.

Notes

A 7 lb. roast will render approximately 4 1/2 pounds of shredded meat.  

Weight Watchers

A 3-ounce serving of Roasted Carnitas is 5 WW Smart Points or 187 calories. 

Nutrition

• Serving Size: 3 ounces