Michoacan-Style Pork Carnitas with Green Apple Slaw Recipe | Yummly
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Michoacan-Style Pork Carnitas With Green Apple Slaw

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Michoacan-Style Pork Carnitas With Green Apple Slaw

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  • 4 lb. boneless pork shoulder roast (Trimmed)
  • 1/2 cup cilantro leaves (Fresh, Packed, for marinade)
  • 1/2 cup orange juice (for marinade)
  • 3 Tbsp. lime juice (for marinade)
  • 2 Tbsp. onion powder (for marinade)
  • 2 Tbsp. ancho chile powder (for marinade)
  • 2 Tbsp. cumin (for marinade)
  • 2 Tbsp. dried oregano (for marinade)
  • 5 cloves garlic (Crushed Under A Knife And Peeled, for marinade)
  • 2 Tbsp. kosher salt (for marinade)
  • 1 Tbsp. garlic powder (for marinade)
  • 1 qt. orange juice (Preferably Fresh, for cooking pork)
  • 12 oz. sweetened condensed milk (for cooking pork)
  • 1 Tbsp. kosher salt (for cooking pork)
  • 5 bay leaves (for cooking pork)
  • 1 Orange (Cut Into Quarters, for cooking pork)
  • 1/2 cup vegetable oil (for cooking pork)
  • 4 cups green cabbage (Shredded, About 14 Ounces, for slaw)
  • 3 cups red cabbage (Shredded, About 9 Ounces, for slaw)
  • 2 carrots (Julienned, for slaw)
  • 1 fresno chile (Julienned, for slaw)
  • 1 Granny Smith apple (Unpeeled And Julienned, for slaw)
  • 1/3 cup fresh cilantro (Finely Chopped, for slaw)
  • 2 plum tomatoes (Seeded And Cut Into 1/4-Inch Dice, for slaw)
  • 1/2 white onion (Medium, Cut Into Thin Half-Moons, for slaw)
  • 1/4 cup lime juice (Fresh, for slaw)
  • 2 Tbsp. agave syrup (Dark, for slaw)
  • 2 tsp. kosher salt (for slaw)
  • 1/2 tsp. black pepper (for slaw)
  • 24 white corn tortillas (4-Inch, 6-Inches Works As Well)
  • 2 limes (Cut Into Wedges)
  • 1 cup crema (Preferably Centroamericana Style Or Sour Cream, In A Squeeze Bottle*)
  • 1 cup queso fresco (Crumbled)
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    1. Make the marinade, process all of the ingredients in a blender to combine. Place the pork in a bowl (or a zip-tight 2-gallon plastic bag) and add the marinade. Cover (or close) and refrigerate, occasionally turning the pork, for at least 8 and up to 16 hours (or overnight).*
    2. Make the pork, let pork stand at room temperature for 1 hour.
    3. Preheat oven to 350 degrees F. Place pork and marinade in a large Dutch oven. Add orange juice, condensed milk, salt, and bay leaves. Tuck in the orange quarters. Pour oil over the pork. If needed, add water to almost cover the pork. Cover and bring to a boil over high heat. Cover tightly and bake, occasionally turning the pork over, until the meat is very tender, about 3 hours. Let stand at room temperature, uncovered, until cool enough to handle, about 1 hour. Transfer the pork to a carving board. Discard the cooking liquid. Using your fingers or two forks, shred the pork.
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