Pork Carnitas with Black BeansFeatured

Pork Carnitas with Black Beans

Carnitas - or “small meats” - are all the rage these days, and perfect for dinner parties served family-style. Simply set out a pot of braised meat, another of beans, a stack of warmed corn tortillas and all the accompaniments - chopped tomatoes, onions, avocado, salsa and sour cream and let guests serve themselves. For each carnita, spread beans on a tortilla, top with a small pile of braised pork and whatever toppings you like, wrap and eat.



For 4 Person(s)

Pork Carnitas with Black Beans

  • 900 g pork shoulder
  • 2 tbsp canola oil
  • 1 cup orange juice
  • 2 cups water or stock
  • 1 tbsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp canola oil
  • 1 small onion
  • 2 garlic cloves, crushed
  • 2 cups cooked black beans
  • 1/3 cup salsa
  • 1/4 cup finely chopped cilantro (optional)
  • 1 tsp cumin
  • 1 tbsp lime juice
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 16 small corn or flour tortillas


Cut pork into large pieces and in a heavy skillet or braiser set over medium-high heat, brown on all sides in 2 tbsp (30 ml) canola oil.

Remove from heat, add orange juice and water, sprinkle with chili powder, salt and pepper, cover tightly and roast at 325˚F (160 °C) for 2 ½ - 3 hours, until meat is very tender.

Remove from oven and shred meat using two forks.

Meanwhile, in a large, heavy skillet, heat 1 tbsp (15 ml) canola oil over medium-high heat and sauté onion for 4-5 minutes, until soft. Add garlic and cook for another minute.

Add black beans, salsa, cilantro, cumin and lime juice, season with salt and pepper. Continue cooking, stirring and mashing the beans with the back of a spoon, until beans are mashed and mixture is heat thoroughly. 

Serve with tortillas and accompaniments.

Cook’s Note: One (19 oz/540 ml) can of black beans, rinsed and drained equals 2 cups (500 ml) cooked black beans.


Recipe notes

Yield: 16 wraps 


Serving Size: 1 wrap