Pork Carnitas

Pork Carnitas

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Stephanie Morris


This is a simple recipe that doesn't take much in the way of ingredients or preparation. I made it up many years ago when my husband had been laid off and we had awhile between paychecks. I started looking for ways to use what I had in the pantry without having to buy extras. I happened to have a pork shoulder roast in the freezer and a jar of Pace Picante (spicy) in the pantry. The rest is history...


★★★★★ 1 vote

5 Min
8 Hr


  • 3-4 lb
    bone in pork shoulder roast
  • 1 jar(s)
    pace picante salsa or sauce - as spicey as you want
  • ·
    salt and pepper to taste
  • 1 Tbsp
    cornstarch to thicken the gravy

How to Make Pork Carnitas


  1. Put your pork shoulder in a crockpot, salt and pepper it and pour half the Pace over it.
  2. Set for approximately 8 hours
  3. 6 hours in put the remaining Pace on the pork roast. Continue cooking till done.
  4. Remove the Pork roast and shred it with a couple of forks. Take the remaining juices and put in a pan and thicken with a bit of cornstarch mixed with water.
  5. Pour a little of the thickened sauces over the shredded meat. (I serve it with white rice and the thickened gravy on the side, hot flour tortillas, sour cream and guacamole, cheese and chopped cilantro so people can make their own burrito.)

Printable Recipe Card

About Pork Carnitas

Course/Dish: Pork
Regional Style: Mexican

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