Pork Carnitas Nachos with Pineapple Guacamole : PORK CARNITAS

I may not be a big football fan, but I still like making good food to enjoy during the game or at a game night with friends. These pork carnitas with pineapple guacamole and edible flowers are my new favorite, and it’s nice because you can use them in so many different ways. Make tacos, burritos, nachos or even a salad bowl.  


  • 4 lbs. boneless pork butt, fat trimmed and cut into 1” cubes
  • 1½ tsp. salt (add more if necessary at the end of the cooking process)
  • 2 tsp. ground cumin
  • 1 onion, peeled, chopped and divided
  • 2 bay leaves
  • 1 tsp. dried oregano
  • 2 tsp. paprika
  • ½ fresh lime, juiced
  • 2 cups water
  • 1 medium orange, juiced and with spent halves reserved
  • 2 Tbsp. olive oil, for sautĂ©ing the meat


  1. Adjust oven rack to lower middle position and heat to 300° F.

  2. Combine the meat with dry ingredients in a large mixing bowl. Mix well. Add half of the seasoned meat and sauté with half the onions in the Dutch oven (this is my favorite one!) until golden brown. Remove the browned meat, place in a clean bowl and repeat with the rest of the meat and onion combination until browned.

  3. Once all meat is browned, place the meat back in the Dutch oven and add the spent orange halves, orange juice, lime juice and water. Bring the mixture to a simmer over medium-high heat, uncovered. Once simmering, cover pot and transfer to the oven. Cook until the meat falls apart when prodded with a fork, about 2 hours.

  4. Now you’re ready to assemble your tacos, burrito or nachos. Enjoy!