Grammy's Kitchen · Carnitas · Pork Carnitas
One of 40 carnitas recipes we measured
94 cooks on www.spendwithpennies.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 40.
| this recipe | typical | |
|---|---|---|
| liquid | 15% | 12% |
| fat | 2% | 1% |
| aromatics | 10% | 8% |
| salt | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1588 g | 3 to 4 pounds boneless pork shoulder roast |
| salt and pepper (to taste) | |
| 27 g | 2 tablespoons olive oil |
| 2 large navel oranges | |
| 1 lime | |
| 150 g | 1 large onion (quartered) |
| 9 g | 3 cloves garlic |
| 8 g | 1 tablespoon chili powder |
| 2 g | 1 teaspoon cumin |
| 1 g | 1 teaspoon dried oregano |
| 1 g | 1 bay leaf |
| 240 g | 1 cup chicken broth |
Method: 7 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Wow!!!!!!! Tastes great!!!! I changed a few things, like using mineola's instead of oranges, forgot to add the chili (chich is ok with me though) and instead of the chicken broth I only used the dried stuff, no water added. There's enough fluids as it is IMHO.” — a cook, 5.0★
“I have made this recipe a number of times and every time it’s received with rave reviews. Today I made it when we had people staying with us from out of town and I’ve been asked now several times for the recipe.” — a cook, 5.0★