Romaldo’s Carnitas

  • Prep Time: 10 mins
  • Total Time: 4 hrs 10 mins
  • Servings: 8-10
  • About This Recipe

    “I got this delicious and tasty and easy recipe from the Abilene Chuckwagon Cook-Off. Romaldo was the “cookie” from one of the large ranches in that area. I have used this recipe so often, it is one of my favorite tried and true. It re-heats well and freezes very well.”

    Ingredients

  • 3 -4lbschuck roast
  • 2cansgreen chilies, chopped
  • 2tablespoonschili powder( pref. New Mexico)
  • 1/2 teaspoonoregano
  • 1/2 teaspoonground cumin
  • 2clovesgarlic, minced
  • salt
  • Directions

  • Place roast on heavy duty foil.
  • Combine all the rest of the ingredients, and spread on top of the roast.
  • Seal foil securely and place in roasting pan.
  • Bake at 300 degrees F for 3-1/2 to 4 hours (meat should be so tender it falls apart).
  • Use 2 forks and shred roast while still warm.
  • For each serving, spoon meat on a hot flour tortilla.
  • Serve with guacamole and salsa and extra onions (opt).
  • Reviews

  • “I am from the Philippines and currently going out with a hispanic man.I don’t know any hispanic recipes at all so I thought I try some recipes from the web and found this one. It was very good, delicious, tasty.I felt so proud of myself seeing his whole family were eating the carnitas.It was just a matter of minutes when they finished all 4 pound of my homemade carnitas.Thank you very much.I owe it all to you.Rhea Tenorio”

  • “Wow!! The flavor of this roast was great!!I followed your instructions exactly.The meat just fell apart… it was so tender.I served it with the flour tortilla, guacamole & salsa.I also served up a plate of grilled onions with it.Fabulous dish.I highly recommend it!Thanks so much for sharing.:-)”

  • “I used this recipe to serve 30 people at our family reunion.I froze the cooked meat andtransported it the 7 hours to the reunion.I reheated it in a pan and it was a hit.A little was left over for lunch the next day.Everyone gobbled it down!Thanks for posting.”

  • “This recipe is great!! I used a pork roast, and followed the recipe exactly. Everyone loved it! I served it with tortillas, salsa and guacamole.I shredded up the meat, and put it into the oven for a few minutes to “crisp it up”. Thanks! This is a keeper!!”

  • “This is a keeper.I stayed on recipe through out. Obviously the guacamole and salsa are real important.For whatever reason I felt compelled to put the guacamole down first, then the meat, and the salsa on top of it all. The only problem might be in presentation. I am not sure how Miss Anne serves her tortillas. I used them kind like a plate and they were hard to utilize in the meal. (Now our seven-year-old Sam will make anything into a burrito if he gets the chance, so he had no problem.) However, I think next time I will serve the tortillas rolled up on the side.”

  • “What can I say?I loved this!!!Other than using a pork roast and adding a bit of extra garlic and salt, I followed the recipe exactly.However, when the meat was done, I put in a 400° oven for about 15-20 minutes to crisp up the meat.I then covered a tortilla with some salsa, added a generous amount of carnitas and Mexican blend cheese on half the tortilla, folded it and grilled it on the trusty ‘ol George Foreman grill, just enough to get the cheese all nice and gooey. I then dipped each and every yummy bite into some guacamole.Reminded me of my favorite Mexican fast food joint, Super Taqueria’s carnita quesadilla.Mmm, mmm good!This is one of my favorite recipes I’ve made on Zaar, I have to say.Great flavor and extremely easy.A definite keeper! Thanks so much for posting it!”

  • “Delish! I fixed the pork in the crockpot, so it would be guarantee to be moist and tender. We ate it over Santa Fe rice and beans and topped it with salsa and sour cream. It was to die for! The leftovers were even better the next day! Thanks!”

  • “This was so easy and delicious!We enjoyed the leftovers as burritos and tacos.I recommend wrapping this twice with foil, because your pan will be a burned on mess if it leaks.I did not have chilies, but used bottled red peppers and it still turned out great.Thanks for sharing!”

  • “Made this in the crockpot and came out so tender and good flavor. I packaged this up in foodsaver bags for later use. Thanks.”

  • “Delicious, tender meat.Very accurate instructions – mine was done at exactly the 3 1/2 hour point.Fork tender and juicy.Great for stuffing tacos.”

  • “Oh, Miss Annie, you did it again!This was superb.I did it in the crockpot on a busy day.Served it with, rice, beans, tortillas, guacamole, sour cream and salsa.I was encouraged to read that it freezes well – except that the over 4 pound roast was devoured by 5 people for dinner.Nothing left to freeze!I will be sure to do this one again!Muchas gracias!”

  • “I made this one night, it was absolutely delicious. I sent it with hubby for lunch the next day, abd he ate the leftovers that night. I has never used chopped green chiles before, abd was worried that it would be spicy but it wasn’t at all. I think I will add another can next time. Definitely try this recipe, it is so easy, and very tasty!”

  • “This is so yummy and easy…I did double wrap the meat like suggested by other reviewers…We found it very flavorful…I did use 1 tsp of salt and thought it was perfect but DH added more…there’s just the two of use so freezing some of it…I can see using it in so many different recipes…thanks for posting such a delicious dish…made for “Help a Naked Recipe” tag game…where you prepare a dish that’s photo less and post one…:)”

  • “We did this with pork and loved it.This provided about three dinners for us.We ate the first and froze two portions of the meat.We served with warm corn tortillas, diced onion, chopped cilantro and lime wedges.We really love this recipe.Thanks!”

  • “Never ask your half-hispanic MIL for any advice on carnitas!!!She says, you cook them in the crockpot??We ALWAYS fry ours. Sorry, love ya Mom, but the crockpot is the way to go.The oven method works great too – but I am so always on the go and my oven is not the most predictable.These are the best things I have ever made.Follow the ingredients to the letter – only thing I have added is to chop up a can of chipotle peppers and add along with the diced chiles.OMG what a treat!!!Told MIL – feel free to fry after tasting (we’ll just see about that!!I always make a huge (pork) shoulder and make pozole the next day (save your stock).All I can say is pretty darn good for a white chick 🙂 – Thank you Miss Annie – I will treasure this recipe always and pass on to anyone who tries it (cause they always ask)!!!!!!”

  • “I have 5 people in my family.It is difficult to find recipes everyone will eat, especially with 2 picky teenagers.Everyone loved this recipe.I cooked the roast in the crockpot and added a packet of dried onion soup.It was delicious and smelled wonderful.Thank you!”

  • “This was SO GOOD!!!!! I double wrapped it in tin foil and cooked it on my BBQ @ about 300 degrees for 8 or 9 hours turning it every hour or so, it was So worth the time! WE LOVE THIS!! THANK YOU!”

  • “These were good and the older kids like them.I don’t think it was as tender as it would have been had it been cooked in the crock pot, but that’s okay.I will make these again; just in the crock next time.Thanks for sharing this.”

  • “I have made this several times for family & friends. It is always a hit with everyone. Served with flour tortillas & all the trimings.I did use a pork roast instead of beef to make this”

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