Wednesday, March 16, 2011

Spiced Oven Carnitas with Tomato, Corn, & Avocado Salad

I couldn't wait until next Tuesday to post about these pulled pork tacos. If you are a Mexican food lover, like myself, you will LOVE this recipe! The best part is you let the pork cook for over 2 hours, which gives you time to relax....or in my case, clean the house for friends coming in town. I didn't cook the pork for the full 2 1/2 hours. I probably pulled it out about 15-20 minutes early, and it was fall off the bone tender. Serve them with guacamole, diced fresh jalapenos, and diced onions.  Perfect meal for a crowd....or leftovers.

Spiced Oven Carnitas
serves 8
5 to 6 pound pork butt roast (shoulder roast)
salt and pepper
1/4 c. olive oil
1/2 tsp. red pepper flakes
2 Tbsp. ground cumin
2 tsp. all spice
4 sprigs fresh oregano (I used dried)
6 cloves garlic, halved
Juice and zest of 1 orange
Juice and zest of 1 lemon
1/2 c. white wine

1. Preheat oven to 350. Cut the pork roast into 3 or 4 evenly sized pieces. Pat them dry and season lightly with salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat. Sear the pork pieces, one at a time, for several minutes on each side, until they are well browned. Remove from the heat.

2. Nestle the pork pieces back in the Dutch oven. Sprinkle with the red pepper flakes, cumin, and allspice. Tuck the oregano sprigs and garlic cloves between the pieces, and sprinkle in the lemon and orange zests. Pour in the juices and the wine.

3. Cover and bake for about 2 1/2 hours. When the pork is extremely tender, take it out of the oven and let it rest, still covered, for about 20 minutes. Remove the lid and shred with 2 forks. Serve hot.

Corn, Tomato, & Avocado Salad
serves 4-6

2 cups cooked corn, fresh or frozen
1 avocado, diced into 1/2 inch pieces
1 pint cherry tomatoes, halved
1/2 cup finely diced red onion

2 Tbsp. olive oil
1 Tbsp. fresh lime juice
1/2 tsp. grated lime zest
1/4 cup chopped cilantro
1/4 tsp. salt
1/8 tsp. pepper

1. Combine the corn, avocado, tomatoes, and onion in a large bowl.
2. Whisk together the dressing ingredients in another small bowl. Pour over the salad and toss gently to mix.


  1. Yum! I am digging that pork butt out of my freezer soon! Chuck will love everything about this recipe. Thanks.

  2. mmmm yum. loving that corn salad.

  3. OMG this looks amazing! Especially the corn salad!