Carnitas from Mexico: The Cookbook by Margarita Carrillo Arronte

  • herbs of your choice
  • pork loin
  • Show all ingredients...

  • EYB Comments

    Accompany with any of the book's salsa recipes.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Flour tortillas (Tortillas de harina)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Accompany with any of the book's salsa recipes.

  • FJT on January 01, 2015

    Great flavours and I will make this again with a tweak. I was sceptical beforehand about using pork loin for this recipe and I was right - it doesn't really become as pullable as I would want for Carnitas, certainly not in 2 hours anyway. Next time I will try it with some pork shoulder and maybe cook it low and slow in the oven.

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