It’s been pretty impossible for me to find a good carnita. Restaurant after restaurant, it’s just never right, never what I’ve always envisioned a good carnita to be. Finally, I decided to take a shot at it and I am more than happy with the end result. Everything comes together beautifully and tastes amazing.
For The Onions:
2 c water
2/3 c white distilled vinegar
2 tsp white granulated sugar
2 red onions, thinly sliced
For The Carnitas:
1/2 c orange juice
3 clove garlic, crushed
1 1/2 lb pork roast, cut into 1″ pieces
1/2 tbs olive oil
Salt and Pepper to taste
24 corn tortillas, softened on flat top or griddle
12 lg eggs
3 anaheim peppers
6 tbs water
1/2 tsp lime juice
1/4 tbs chicken bullion
pinch kosher salt
Preheat oven to 375
Arrange the Anaheim peppers on a sheet pan and roast in oven for 15-20 minutes, turning over half way through the cooking process. Once the pepper skins have bubbled up and browned a bit, place them in a plastic bag (zip seal is fine). Squeeze the air out of the bag and set aside. Allow to rest for 45 minutes to 1 hour. Once the peppers have cooled, wearing gloves, peel the skins off the peppers and deseed them. Discard the stems and seeds. Add the peppers to your food processor with the water, lime juice, bullion and salt. Puree until smooth. Set aside.
You can start cooking up the pork by spreading the pieces out on a deep/lined sheet pan. Bake at 375 for 45 minutes-1 hour. Carefully drain off liquid and put under the broiler for about 7-10 minutes, stirring once, until the outside of the meat starts to crust up just a bit.
Meanwhile, make your pickled onions by bringing water, vinegar and sugar to a boil in a non-reactive sauce pot. Stuff clean canning jars with the onion slices and carefully fill each jar with the hot liquid. Set aside.
About 30 minutes before your pork is ready to come out, soften up the tortillas on your flat top or griddle and fry up the eggs to your liking.
It’s time to put it all together. Using 2 tortillas per taco, top with about 1/2 c of pork, a drizzle of the anaheim sauce, 1 egg and a few onions. Repeat and eat. These are phenomenal!
4 thoughts on “Easy Pork Carnitas W/ Roasted Anaheim Pepper Sauce, Pickled Red Onions And A Fried Egg”
This looks amazing! My hubby is Latin so we eat carnitas quite a lot, but the egg and the pepper sauce looks like it takes it to another level.
Oh really? Thats awesome! One of my grandmothers always made stuff like fideo and tamales but never carnitas so I was floored that my first time came out so good.
It looks great. I’m not an expert in making them by any means. Hubby doesn’t cook so his mom taught me how to make it. It took me several times until I got it right to my satisfaction any way lol.
Lolol thats the way to do it