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Z Tejas Dos XX's Pork Carnitas

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“From the Phoenix Arizona newspaper courtesy of Chef Marc Janiec of Z'Tejas Grill”
1hr 45mins

Ingredients Nutrition

  • 6 lbs pork butt, cut into 2 inch cubes
  • 1 12 quarts water
  • 1 quart orange juice
  • 3 (12 ounce) bottlesDos XX beer
  • 14 cup achiote powder or 14 cup paprika
  • 4 ancho chilies, stems removed
  • 6 bay leaves
  • 3 tablespoons garlic, chopped
  • 14 cup kosher salt
  • 1 lb white onion, chopped


  1. Place the pork, water, orange juice, achiote, beer, bay leaves, ancho chilies, onion and garlic in a large roasting pan.
  2. Place pan over low heat; cook about 1 hour or just until the meat is about to fall apart.
  3. Using a slotted spoon, remove meat to a sheet pan; let cool slightly.
  4. Drain the juices from the pork; reserve for later use.
  5. Discard the onions and remaining solids in the roasting pan.
  6. In a large saucepan, heat corn oil to about 350 degrees (Caution: Make sure there is at least 6 inches of room between the top of the pan and the oil, otherwise, the oil could boil over).
  7. Being careful not to burn the meat, slowly and carefully add the chunks of meat to the hot oil; fry until crispy.
  8. Using a slotted spoon, place the meat in the reserved sauce.
  9. Cover the pan with aluminum foil and cook in a 300-degree oven for 30 minutes.

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