I know I’ve been all “this recipe is life-changing” before and don’t get me wrong, I meant it. But let me just say something about the Homesick Texan’s Houston-Style Carnitas recipe: Not only will this recipe be life-changing, but it will also be one of the easiest recipes you’ve ever made and you will do it over and over and over again. Why?

1. It’s delicious (I’ve already said that, but trust me it’s worth saying again)
2. It’s easy (talking 4 ingredients, people)
3. It lasts a while (meaning, you can eat it all week)
4. It’s versatile (I’m talking soft tacos, on top of salads, by itself, and I’ve even thrown some over-easy eggs on top of it for breakfast)

Now here’s the warning: the process ain’t so pretty. I mean, have you ever seen photos of boiling meat where you were like, “Yum?” Probably not. But just go with me here because I think the process photos help to let you know that you are doing it right and that everything is going to be okay.  I say this because the first time I made it I was all, “For real? This is going to turn into something I want to eat?” Oh boy howdy did it ever.

As I mentioned before, I found this recipe on Homesick Texan’s website. 

I do exactly what the recipe says. I don’t change one thing, so be sure to visit the link above to get the complete back story and her inspiration.

You need a 3lb boneless Boston Butt with PLENTY of fat. This is important. Then you just want to cut it in cubes or strips (I tried both and they both turned out the same, so your choice). It will look like this (I know, blech…but again, process shots are helpful).


Then you add the following:
1 cup of orange juice
3 cups of water
2 tsp of salt

That’s it. I’m not kidding. Bring it all to a boil and then simmer for 2 hours uncovered. Just walk away from it. Don’t touch it. Walk. Away. Once the 2 hours are up, it will look like this. (WARNING: BOILED MEAT SHOT)

IMG_4774Okay so now is the fun part. Turn the heat up to medium-high. Your goal is to let the water evaporate and the fat to render. It will start crisping up to super awesomeness after, oh…45 minutes. I usually let it just go to town for 25 minutes, then I’ll stir it. Around the 35-40 minute mark, it will start sticking to the bottom of your pot. Keep stirring. Don’t worry. That’s the good stuff. It will look like this:


Okay so now is the time that you watch it closely. Around the 45 minute/1 hour mark, you will more than likely be scraping the bottom of the pan.  Just keep stirring until you get it to the consistency you prefer. I prefer crispy edges, so I let it stay on a little longer.

Okay so here it is!


My favorite way to serve this is in small flour tortillas (bonus if you have a gas stove and can quickly heat the tortillas over an open flame). Just squeeze lime and add a couple of slices of avocado and you are d-o-n-e.

I promise you will love this recipe!