This carnitas recipe makes a lot of food. My neighbours, colleagues, family and friends love it. A must for social occasions. Serve like a burrito with warmed corn tortillas, grated cheese, soured cream and fresh chopped coriander.
Use fresh green chillies if fresh jalapenos are not available. Also, for the dried chillies, use New Mexico chillies if possible, available in some specialty shops and online via Mexgrocer.co.uk.
In our Mexican family we only cook and crisp the pork and make tacos in corn tortillas and top with pico de gallo. I don't know any Mexicans who do it differently than we do. the above recipe may be good but it is not traditional in our culture. - 02 Nov 2017
This recipe was super easy to put together. I was a little scared by a whole cup of cumin but it worked out fine. Suprisingly, even with the peppers, the meat wasn't spicy enough for us. I think I would increase the jalepenos next time or maybe add some cayenne pepper. I followed the recipe except for I had to add salt to the meat mixture. I couldn't imagine cooking meat without it. I added about a tablespoon of salt and some black pepper. I started my meat out frozen. I accidentally cooked on high 3 hours longer than I was supposed to when I fell asleep! I cut back on the low temp. time by 3 hours due to this mistake. The meat was very tender. For us,the taste was a 3 and ease was a 4. If you don't like things too spicy it should be perfect as is. Thanks for sharing it. - 20 Aug 2008 (Review from Allrecipes US | Canada)
Great recipe. I also changed cooking time but I did it on purpose. I did 8 hours on high then 3 more on low. I also cut the meat into smaller pcs. It is plenty of time to make it tender and my husband didn't have to wait as long to eat. Just keep the lid closed. Great taste though. - 19 Mar 2009 (Review from Allrecipes US | Canada)