Authentic Carnitas animate your home with the zesty flavor of Mexican tradition. The trick is to simmer the pork shoulder with the orange juice just right, so that the citrus infuses the carnitas with a surprising bite. A quick flick of a whisk through the juice every few minutes helps along a glaze that makes authentic Carnitas such a hit. Continue to simmer your Carnitas until the citrus gloss clings to the crispy meat. Your family will rave about the mouth-watering scent and flavor!


Difficulty - Easy


  • 2 lbs. boneless pork shoulder, cut into 1-inch cubes
  • GOYA® Adobo with Pepper
  • 1/2 medium onion
  • 1 tsp. GOYA Minced Garlic or 2 cloves fresh garlic
  • 1 jalapeno pepper from 11 oz. can of GOYA Green Pickled Jalapeno Pepper (optional)
  • 1 packet GOYA Chicken Bouillon
  • Water to cover
  • 3 tbsp. GOYA Corn Oil
  • 11/2 cups orange juice
  • 1 packet Sazon GOYA without Annatto
  • GOYA Flour Tortillas, warmed
  • 1 jar Salsa Pico de Gallo GOYA (Mild)
  • 1 tub GOYA Frozen Guacamole, thawed


  • 1. Season meat with Adobo.
  • In a deep-sided frying pan or casserole, combine pork, onion, garlic, Jalapeno, bouillon. Add water to cover. Bring to boil, cover and simmer on low heat until meat is tender, about 1 hour.
  • Preheat oven to 400F.
  • Drain in colander, discarding vegetables and water.
  • Heat oil in same pan on medium high. Add drained meat and brown, turning occasionally.
  • When meat is browned, add orange juice and Sazon and bring to boil. Place in oven, uncovered, until juice reduces and glazes meat, about 30 minutes. Stir every 5-10 minutes so it does not stick and juice evenly coats meat.
  • Serve with Tortillas, Salsa Pico de Gallo and Guacamole.

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