DSC_0632Well, I certainly can’t take credit for this recipe. I got this from a blog I like that sourced it from a different cooking blog that I like. But the internet is the wild west; I can write my blog posts about whatever I want and steal recipes from anybody. I’m basically the Sean Parker of food blogs.

Despite stealing the recipe, these carnitas fit pretty perfectly into the Bachelor’s Test Kitchen requirements: easy, simple, and delicious. The only problem is that they take a  long time to cook, but in case you hadn’t heard, Atlanta has gotten snow recently and we’ve all had some extra time on our hands. The reason these take a long time is because they go through three different phases of cooking in the same pot. You simmer the pork to make it tender; you boil off the liquid to intensify the flavor; then you fry the pork in its own fat to make it crisp. It’s pretty ingenious.

DSC_0649 DSC_0620Despite the deliciousness of the carnitas, you really need some accompaniment to take your final tacos to the next level. I used some avocado, cilantro, salsa from an excellent place called Bad Dog Taqueria and some pickled onions I made myself. These were just sliced onions soaked in sherry vinegar, water, salt and sugar for an hour or two. These few toppings really cut the fat in the pork and made this dish one of the best things I’ve had in a while.


3 pounds pork butt

1/2 cup fresh orange juice

1/4 cup lime juice





  1. Cut pork into large 2 inch chunks. Squeeze about two oranges and three limes for the juice. Add pork to a large, heavy pot with a tablespoon of salt, a tablespoon of cumin and the citrus juice.
  2. Add water to the pot to just barely cover the pork. Turn heat to medium-high or high to bring the liquid to a boil. As soon as it boils, turn the heat down to low and simmer the pork for about 2 hours. Don’t touch the meat.
  3. After 2 hours, the pork should be tender. Turn the heat back up to medium high and bring the pot back to a rolling boil. Stir the pot periodically, and after about 45 minutes, the liquid should have boiled off and there should be plenty of clear fat bubbling around the pork.
  4. Continue to stir every few minutes to make sure the pork is browning evenly. It will be tender to point of falling apart, but it’s okay if the pork shreds a little bit. When it is well-browned and crispy, put the pork on a couple of corn tortillas and add your desired accoutrements. You have delicious carnitas!