Carnitas for your tacos in mere minutes and better than ordering out! this carnitas has wonderful flavor and is so moist! crisp it up and put it on a taco, burrito, nachos or a tostada, how ever you enjoy your carnitas, you will love having it on your shelf ready when you are because there is a such thing as emergency tacos!!
Ingredients and Variations
Ingredients: Pork shoulder, limes, oranges, white onion, green pepper, chicken broth, Mexican oregano, ground cumin, garlic powder, onion powder, cayenne pepper, salt and pepper.
Variations: You can switch out the pork for chicken if desired, adjust the seasonings as you like. Chicken broth is used here but an broth can be used.
NOTE: Regular Italian oregano is not a substitute for Mexican Oregano!!!
Canning
Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.
Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html
Carnitas for Pressure Canning
Course: MainCuisine: MexicanDifficulty: Medium30
minutes1
hour30
minutes75
minutes7
quarts or14
pintsDelicious, slow cooked carnitas ready when you are!
Ingredients
7 lbs 7 pork shoulder cut into 1 1/2 – 2 inch cubes
21 cups 21 chicken broth
3 3 oranges, zested and juiced
2 2 limes, zested and juiced
4 cloaves 4 garlic, minced
1 1 white onion, diced
1 – 2 1 – 2 green peppers, cut in enough slices for the amount of jars.
1 tbsp 1 Mexican oregano
1 tbsp 1 ground cumin
2 tsp 2 garlic powder
1 tbsp 1 onion powder
1/4 tsp 1/4 cayenne pepper *optional – more can be added
3 1/2 tsp 3 1/2 kosher salt – Divided
2 1/2 tsp 2 1/2 ground black pepper – divided
Directions
- Inspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer
- Heat oven to 425°. Lay pork cubes on sheet pans in single a layer. Sprinkle with 2 teaspoons of salt and 1 teaspoon of pepper. Roast pork for 30 minutes stirring at the 15 minute mark.
- Make Broth: In a large pot add broth, zest and juice of all the citrus, garlic, onions, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper and the rest of the seasonings, Bring to a boil, cover, reduce heat and simmer for 10 minutes or until ready to fill jars.
- Fill jars 1/2 to 3/4 full of roasted pork, add a strip of green pepper to each jar and fill with broth leaving 1-inch headspace. Remove air bubbles and add more broth if needed to return headspace to 1-inch. Wipe rims, place on lids and bands fingertip tight. Place jars directly into simmering pressure canner. -Side Note – Don’t forget to taste your broth before canning and add more salt and pepper to taste.
- Process quarts for 90 minutes and pints for 75 minutes.
Hi Jeni!
I live in SE New Mexico and came across your channel a few days ago on YouTube. I am so glad I found you. I am trying this recipe today. Look forward to seeing new videos and in the meantime I will looking at past videos. 🙂
These look so good! I can’t wait to try them. Is there a certain time that you should roast the meat?
Canning this right now – the broth is delicious!
Wonderful!
How many quarts of broth. Not 21 I am sure. Can’t find Mexican oregano sadly.
The recipe is correct!
21 cups – not 21 quarts
Recipe IS correct. You just misread it 😉
Making this soon and was rechecking the recipe when I came across your post…