The only thing that makes this American Carnitas is that I served the carnitas on a bun one day instead of flour tortillas. Just a little easier to navigate, but the recipe for the carnitas is 100% Mexican.

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  • Course Dinner
  • Cuisine Mexican
  • Keyword All-Seasons, Comfort food, One Pan Dinner, Sunday Dinner, Week Night Dinner
Servings Prep Time Cook Time
4 people 25 min 2 hrs
Passive Time Total Time
2 hr 25 min
Servings Prep Time Cook Time
4 people 25 min 2 hrs
Passive Time Total Time
2 hr 25 min
You can buy peach salsa in a jar in most grocery stores. I used pickled pepper slices.
Degree of Difficulty
  • 2 tbpn vegetable oil
  • 2-3 lb pork shoulder cut into 1 1/2" cubes
  • 1 large Spanish onion halved and sliced
  • 2 whole pablano peppers seeded and ribs removed, sliced
  • 1 tbspn dried oregano
  • 2 tspn ground cumin
  • 2 tspn chili powder
  • 3 cloves garlic grated
  • 1/2 cup chicken stock
  • 1 large orange zested and juiced
  • Queso - Optional
  • 1 lb Monteray jack cheese cut into cubes
  • 1 10 oz can hot diced tomatoes and chilis
  • Garnish
  • peach salsa or pickled pepper slices
  • fresh cilantro leaves
  • sliced pickled peppers
Servings: people
  1. Gather all ingredients before starting recipe.
  2. Pre heat oven to 325°F.
  3. Peel and slice onion.
  4. Remove seeds and ribs from Pablano peppers and slice peppers into 1" rings.
  5. Zest and juice 1 large orange.
  6. Heat oil in a large skillet over medium high heat, add cubed pork, season well with kosher salt and black pepper, and sear in batches.
  7. Remove pork and set aside. Add onion and pepper to skillet and stir to combine. Sauté until softened, about 3-4 minutes.
  8. Add oregano, cumin, chili powder and garlic and continue to stir until the garlic becomes fragrant, about 1 minute.
  9. Add orange zest, juice and chicken stock then return the pork and any juices from the plate to the pan. Stir to combine. Bring to a fast simmer, then reduce heat to medium low, cover with a lid or cover tightly with aluminum foil.
  10. Place covered pan in a 325 °F pre heated oven and braise for 1.5 to 2 hours or until the meat can be shredded with a fork.
  11. Move the meat to a baking sheet, reserving juices, and shred the meat with a fork.
  12. For Qeuso sauce, cube Monteray Jack cheese and add cheese and canned tomato and chili to a small sauce pan and heat on medium low heat. Stir occasionally to combine cheese with the tomatoes.
  13. Pre heat the broiler and place the shredded pork under the broiler for a few minutes, make sure that you keep and eye on the meat so that it does not burn.
  1. Serve in a flour tortilla, or place a generous amount in a burger bun. Top with Queso sauce, peach salsa and cilantro, or sliced pickled peppers.

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