Cranberry Glazed Pork Carnitas Recipe
Recipe type: entre
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10
Craneberries and Pork make a great combination for just about any Southwest dish.
  • 3 pound pork butt, boneless
  • 6 to 7 gloves garlic, minced
  • ¼ cup Mexican Oregano (regular may be substituted)
  • 1 tablespoon marjoram
  • ½ cup vegetable oil
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 1 cup water
  • For Glaze:
  • ¼ cup orange juice
  • ¼ cup water
  • 12 ounces Ocean Spray Cranberry Sauce
  • ¼ cup Heinz Chili Sauce
  • Garnishes:
  • 1 dozen corn tortillas
  • Mexican crema
  • ½ head shredded cabbage
  • 4 radishes, thinly sliced
  • 2 limes, cut into wedges
  • fresh cilantro
  1. Stud the pork with garlic by making 10 to 12 small slits on the fat side of the pork and inserting a peeled clove of garlic into each slit.
  2. Make a paste out of the oregano, marjoram, oil, salt and pepper. Rub into the pork.
  3. Place pork on a rack (fat side up) in a roasting pan. Cover with foil and refrigerate for several hours to allow the flavors to penetrate into the pork.
  4. Remove the pork from the refrigerator and allow to come to room temperature.
  5. Preheat oven to 350 degrees.
  6. Pour 1 cup water into the bottom of the pan. Cook pork, covered, for 3 and ½ hours.
  7. In the mean time, make the cranberry glaze. Heat the orange juice, water and Ocean Spray Cranberry Sauce together in a small sauce pan. Stir until well combined.
  8. Remove from heat and add Heinz Chili Sauce. Set aside.
  9. Remove the cover from the pork and smother with cranberry glaze.
  10. Bake for another ½ to 1 hour or until pork is tender. Check to make sure the glaze does not burn.
  11. When the pork is tender, remove from oven and cool until the pork may be handled.
  12. Move the pork to a large sheet pan and shred the meat.
  13. Pour the juices from the bottom of the pan over the pork.
  14. Serve the pork on warm corn tortillas.
  15. Squeeze fresh lime juice over the carnitas .
  16. Garnish with Mexican crema, shredded cabbage, cilantro, and sliced radishes.
  17. Serve with additional lime wedges.
Recipe by Everyday Southwest at