Grammy's Kitchen · Carnitas · Pork Carnitas
One of 91 carnitas recipes we measured
from www.tasteofhome.com
It ranks #1 of 91 for gravy quality among the carnitas recipes we compared. 3 cooks on www.tasteofhome.com rate it 3.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 91.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 7% |
| fat | 0% | 0% |
| aromatics | 11% | 9% |
| acid | 9% | 0% |
| salt | 0% | 0% |
| vegetables and beans | 90% | 0% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.6 | 0.6 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1134 g | 1 boneless pork shoulder butt roast or pork loin roast (2 to 3 pounds), cut into 3-inch cubes |
| 122 g | 1/2 cup lime juice |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon pepper |
| 1 g | 1/2 teaspoon crushed red pepper flakes |
| 12 flour tortillas (6 inches), warmed | |
| 226 g | 2 cups shredded cheddar or Monterey Jack cheese |
| 400 g | 2 medium avocados, peeled and diced |
| 822 g | 2 medium tomatoes, diced |
| 150 g | 1 medium onion, diced |
| Shredded lettuce | |
| Minced fresh cilantro, optional | |
| Salsa |
Method: 2 steps, published by www.tasteofhome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.