Crispy Carnitas with Spicy Rice

Crispy Carnitas with Spicy Rice

My favorite recipe for crispy carnitas that are spicy, citrusy, and full of flavor.


For the Carnitas – 1 lb pork roast – 1 tbsp olive oil – 1 jalapeño, diced (remove the ribs and seeds if you’re sensitive to spice) – 1/2 onion, diced – 2 tsp minced garlic – 1 tsp chili powder – 1/2 tsp cumin – 1/2 tsp ground oregano – 1/4 tsp black pepper – 2 cups chicken broth, or 1 bullion + 2 cups water – 2 tbsp lemon juice – 2 tbsp lime juice – 2 tbsp tomato paste – 1 tbsp chopped cilantro


For the Rice – White, short-grained rice – Chicken broth – 1 tsp olive oil – 1 jalapeño, diced – 2 tbsp diced onion – 2 tbsp diced green bell pepper – 6 cherry tomatoes, sliced in half

For the Carnitas: In a large stockpot or dutch oven, heat the olive oil over medium heat. Cook the jalapeño and onion until they just begin to soften, about 3-4 minutes. Add the garlic and cook for another minute, stirring occasionally. If using a crockpot, you can skip this step, or do it and then add the veggies to your crockpot.

For the Carnitas: Add all remaining ingredients except the roast and cilantro to the stockpot or crockpot and stir to combine. Add the roast. It should be covered at least half way. If not, add a little more chicken broth.

For the Carnitas: If cooking stovetop, bring the liquid to a simmer then reduce the heat to low, keeping it at a slow simmer. Let cook for 2-2 1/2 hours. If cooking in the crockpot, cook on low for 6-8 hours.

For the Carnitas: When finished cooking, move the rack in your oven to the second highest slot and preheat your oven on its broil setting. Line a baking sheet with foil and spray it with cooking spray.

For the Carnitas: Shred the pork while it’s still in the cooking liquid, using two forks. Once shredded, stir with the cooking liquid to coat the pork.

For the Carnitas: Transfer the pork to the baking sheet and spread it out so it’s a thin layer. Cook in preheated oven for about 5 minutes, or until the edges of the pork are just started to blacken and pork is crispy. Check on it regularly, cooking time can differ depending on your oven’s settings.

For the Carnitas: Sprinkle the cilantro over the carnitas. Serve over spicy rice.

For the Rice: In a medium-sized pot, heat the olive oil over medium heat. Add the jalapeño, onion, and bell peppers and cook for 3-5 minutes, stirring occasionally, until vegetables have softened.

For the Rice: Add the tomatoes and cook for another minute.

For the Rice: Add enough rice and chicken broth to the pot according to the rice package directions for 2 servings, replacing the water with chicken broth.

Cover with a lid, bring to a boil, and reduce the heat to medium-high. Cook for 15-18 minutes, or until all the liquid has been absorbed. Fluff with a fork before serving.