After experimenting with numerous varieties of spices to flavor Pork Carnitas, this is by far the simplest and most delicious one that I’ve made. With just 4 main ingredients (plus salt and pepper), it’s hard to mess this up! I remember including this during my meal prep sessions almost every other week in the past month and I never got tired of eating it.
To kick off the launch of my new site, Cook and Savor, I’m celebrating with a big batch of these Pork Carnitas, Roasted Tomatillo salsa, and fried plantains. Don’t miss broiling the carnitas at the end to caramelize the onions and give the pork a nice crispy crust.
In the next few weeks, I’ll be slowly transitioning my first blog, Paleo Foodie Kitchen into Cook and Savor. All the recipes you’ll find here are 100% gluten-free, Paleo-friendly or can be adapted to Paleo. I’ll also be writing about meal prep tips, kitchen hacks, organization and so much more. Lots of cool new stuff are coming up and I can’t wait to share them with you.
Now on to the Pork Carnitas recipe!
- 3 lbs pork shoulder or butt cut into 2-inch cubes
- 4 cloves garlic minced
- 1 medium onion thinly sliced
- 1 tsp dried oregano
- 1 1/2 tsp sea salt
- 1 tsp black pepper
Preheat the oven to 375F.
In a large bowl, add all ingredients. Mix well.
Place seasoned pork pieces on a baking sheet. Arrange them evenly in one layer.
Tightly cover the baking sheet with foil and punch 8 holes on top using the tip of a knife.
Bake in the oven for 1 1/2 hours.
Remove foil and cut up the carnitas into bite-sized pieces.
Turn oven on high broil. Return the pan to the oven and broil for 3 - 5 minutes or until it's crisped up to your liking.
Let cool before serving.