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Pork Carnitas

Yield: 6-8 servings | Prep Time: 10 minutes | Cook Time: 20 minutes


  • 3 lbs. (2 ½ lbs. after trimming fat) boneless pork shoulder
  • 1 tsp. ground cumin
  • ¾ tsp. salt
  • ¼ tsp. black pepper
  • 1 tsp. cayenne pepper (optional)
  • 2 tsp.Goya Sazón
  • 1 ea. large onion, sliced
  • 2 cups chicken stock
  • 1 can (7 oz.) diced green chiles
  • ⅓ cup NAKANO® Seasoned Rice Vinegar
Shop Ingredients


  1. Trim the excess fat off of the meat and cut into 4-inch long strips.
  2. Season meat with cumin, salt, black pepper, cayenne pepper, and Goya Sazón.
  3. Preheat oven to 425°F (375°F Convection).
  4. In a 2-inch hotel pan or large baking dish, lay the onions on the bottom and then top with the seasoned pork strips.
  5. Bake uncovered for 25 minutes and then flip the pieces of meat and cook for additional 20 minutes.
  6. Lower the temperature of the oven to 325°F (300°F Convection) and add chicken stock, green chiles, and seasoned rice vinegar to the meat
  7. Continue to cook for another 1.5 to 2 hours, or until tender. (Cover with foil if it starts to over-reduce or if the meat gets too dark).
  8. Shred and serve.


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