Juicy, tender pork carnitas made in 30 min, start to finish! No fuss, no hassle. Serve as tacos or burrito bowls. So easy, so so good.
We are just about to enter week 3 of our quarantine/stay-at-home order here in Chicago. We’re playing trivia via Zoom, going on all the FaceTimes with friends, and doing taco night with all the fix-ins here.
And I know we all have a bit more time to cook as we’re locked insides our home but hey, I am always down for quick carnitas. Specifically 30 minutes start to finish. No fuss, no hassle.
Now you can serve these in warm tortillas or as burrito bowls – there’s no right or wrong, and it is ALL GOOD. I also know it is hard to find some ingredients right now so please feel free to use any kind of toppings/fix-ins you have on hand – black beans, corn kernels, cherry tomatoes, and/or romaine lettuce (or other types of greens you have handy) will also work beautifully here.
And if you have some ice cold beers on standby, that will also work perfectly as a side.
Easy Pork Carnitas
Juicy, tender pork carnitas made in 30 min, start to finish! No fuss, no hassle. Serve as tacos or burrito bowls. So easy, so so good.
Ingredients:
- 1 pound pork tenderloin, cut into 1/2-inch pieces
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons canola oil
- 1/2 medium sweet onion, diced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly squeezed lime juice
Directions:
- Season pork with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat canola oil in a large skillet over medium high heat. Add pork, onion, garlic, chili powder and cumin. Cook, stirring often, until pork has browned, about 8-10 minutes.
- Stir in orange juice and lime juice, scraping any browned bits from the bottom of the skillet. Cook until reduced, about 2 minutes. Remove from heat; season with salt and pepper, to taste.
- Serve immediately.
