Carnitas tacos

Mexican recipes

Meat and poultry

Dinner

Medium

110'

Carnitas are not only to be enjoyed in Mexican restaurants. The secret to making authentic Carnitas at home lies in three simple steps that combine the juiciness of flavorful pork with delicious spices.  Add GOYA® seasonings you already have in your pantry to your Carnitas for even more flavor.

This Carnitas recipe features delicious ingredients like GOYA® Adobo and Sazón, which, along with orange juice, turn them into an exquisite delicacy.

Ingredients Preparation Share

Ingredients

Necesary

900 grams 124
1 tbsp. of Adobo with GOYA pepper
0.5 medium 354
2 cloves 78
1 package of chicken flavored bouillon
3 tbsp. corn oil
0.5 cups of orange juice
1 packet of Sazón Goya
1 package of Corn Tortillas
1 jar of Pico De Gallo Sauce
1 tbsp. of guacamole

Optional

1 jalapeño of Picked Jalapeno peppers

Preparation

Season meat with Adobo.
In a deep-sided frying pan or casserole, combine pork, onion, garlic, Jalapeño, bouillon. Add water to cover. Bring to boil, cover and simmer on low heat until meat is tender, about 1 hour.
Preheat oven to 400ºF.
Drain in colander, discarding vegetables and water.
Heat oil in same pan on medium high. Add drained meat and brown, turning occasionally.
When meat is browned, add orange juice and Sazón and bring to boil. Place in oven, uncovered, until juice reduces and glazes meat, about 30 minutes. Stir every 5-10 minutes so it doesn't stick and juice evenly coats meat.
Serve with Tortillas, Salsa Pico de Gallo and Guacamole.