Good things often take time, and the wait for pork carnitas is a testament to this universal truth. These carnitas are prepared in a manner similar to those found in certain regions of Mexico.

Swapping out pulled pork for tuna in carnitas enhances this iconic classic. The bright flavors and toothsome texture make this fish-forward version a treat.

Preheat Oven to 300 degrees. Heat the oil to shimmering in a dutch oven. Season the meat with salt and pepper. Brown the pork pieces on all sides. Add onion, garlic, juice the orange and add the ...

It’s the world’s largest grower of avocados, but also the birthplace of carnitas, which our Food Guy says are produced with dedication by a family celebrating 50 years in business. They’re ...

“We make carnitas using ribs, shoulder, pork belly and pork skin,” he said. “And we follow a recipe that goes back to the family butcher shop that my grandfather and an uncle owned in ...