El Torito Carnitas from El Torito features tender, slow-cooked pork seasoned with traditional Mexican spices, served with warm tortillas, fresh cilantro, diced onions, and tangy salsa, offering a savory and authentic carnitas experience.
Equipments
- Dutch oven or large heavy pot
- Tongs
- Cutting board
- Chef’s knife
- Mixing bowls
- Ladle or slotted spoon
- Serving platter
- Tortilla warmer or foil
- Small bowls (for salsa, onions, cilantro)
- Measuring spoons
Ingredients
- 3 lbs pork shoulder (boneless, skinless)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 4 cloves garlic
- 1 large onion
- 1 orange
- 2 bay leaves
- 1 cup chicken broth
- Corn tortillas
- 1 bunch fresh cilantro
- 1 small white onion
- Salsa (red or green, your choice)
When preparing El Torito Carnitas, choose a boneless, skinless pork shoulder weighing around 3 pounds for optimal tenderness. Use fresh spices such as cumin, oregano, chili powder, and smoked paprika to replicate the authentic Mexican flavor profile. Incorporate fresh garlic cloves, a large onion, and bay leaves to enhance the slow-cooked pork's savory richness. Fresh cilantro and diced white onion make ideal garnishes that complement the warm corn tortillas and tangy salsa. Your homemade El Torito Carnitas from El Torito copycat menu will deliver an authentic carnitas experience worthy of the original.
Instructions
- Preheat Dutch oven over medium-high heat.
- Cut pork shoulder into large chunks on cutting board.
- Season pork with salt, pepper, cumin, oregano, chili powder, and smoked paprika.
- Peel and crush garlic cloves.
- Peel and quarter large onion.
- Slice orange in half.
- Add seasoned pork to Dutch oven; sear on all sides using tongs.
- Add garlic, quartered onion, orange halves (cut side down), and bay leaves to pot.
- Pour in chicken broth.
- Cover pot; reduce heat to low.
- Simmer for 2–2.5 hours, turning pork occasionally.
- Remove pork with slotted spoon; transfer to mixing bowl.
- Discard bay leaves, orange, and onion from pot.
- Shred pork chunks using tongs or fork.
- Return shredded pork to pot to absorb juices for 5 minutes.
- Warm corn tortillas in tortilla warmer or foil.
- Finely chop fresh cilantro and small white onion on cutting board.
- Arrange carnitas on serving platter.
- Serve with bowls of salsa, diced onion, chopped cilantro, and warm tortillas.
Substitution
El Torito Carnitas from El Torito copycat menu recreates the beloved slow-cooked pork shoulder seasoned with authentic Mexican spices and served with fresh toppings. If pork shoulder is unavailable, you can substitute with pork butt or even boneless pork loin, though cooking times may vary to ensure tenderness. Use chicken broth or vegetable broth interchangeably to maintain moisture during the cooking process. When fresh orange is not accessible, a combination of orange juice and lime zest can replicate the citrus flavor. Keeping your tortillas warm using a tortilla warmer or wrapped in foil maintains the soft texture essential for serving carnitas.
Tips
Make sure to sear the pork shoulder on all sides in the Dutch oven to lock in juices and enhance flavor before simmering. Use freshly squeezed orange halves during cooking, but discard them afterward as they impart subtle acidity without overwhelming the dish. Shred the pork with tongs or forks to maintain texture, then return it to the pot to soak up the flavorful cooking liquid for at least 5 minutes. Warm your corn tortillas thoroughly to keep them soft and pliable, creating the perfect vessel for your carnitas and toppings.
Nutritions
El Torito Carnitas provide a rich source of protein from tender pork shoulder, essential for muscle repair and energy. The dish is seasoned with antioxidant-rich spices like cumin, oregano, and chili powder, which may support metabolism and inflammation reduction. Fresh cilantro, onions, and salsa add vitamins A and C, along with dietary fiber that aids digestion. You can enjoy this savory meal knowing it combines flavorful ingredients with nutrients that contribute to a balanced diet.
Storage
Store leftover El Torito Carnitas in an airtight container to maintain moisture and flavor, refrigerating within two hours of cooking. Keep the shredded pork separate from fresh toppings like cilantro and onions to preserve their freshness. Reheat the carnitas gently in a covered pan or microwave, adding a splash of chicken broth to prevent drying out, before serving with warm tortillas and salsa.
Variation or Alternatives
You can swap pork shoulder for pork butt if you prefer a fattier cut that stays moist during slow cooking. Instead of simmering on the stovetop, use a slow cooker set on low for 6-8 hours to free up your time and still achieve tender carnitas. For a smoky flavor, add a chipotle pepper in adobo sauce to the chicken broth before cooking. If corn tortillas are unavailable, warm flour tortillas as a softer, more pliable alternative to accompany your dish.
Allergies
El Torito Carnitas may trigger allergies for individuals sensitive to pork or specific spices such as chili powder and cumin, which are common allergens. The dish also contains garlic and onions, ingredients known to cause reactions in some people with allium allergies. You should always check all components of the salsa and tortillas, as they can contain additional allergens like gluten, corn, or preservatives depending on the brand or preparation.
Why this recipe?
The El Torito Carnitas menu boasts tender, slow-cooked pork seasoned with authentic Mexican spices, delivering rich and savory flavors that attract food lovers. You will appreciate the perfect balance of crispy edges and juicy meat that exemplifies traditional carnitas craftsmanship. This dish pairs seamlessly with handmade tortillas, fresh cilantro, and diced onions, offering a genuine street-style experience. Creating your own copycat recipe allows you to enjoy restaurant-quality carnitas at home, saving money while satisfying your craving for authentic Mexican cuisine.