• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Breakfast
    • Bread
    • Dessert
    • Dinner
    • Instant Pot & Slow Cooker
    • Salads
    • Side Dishes
    • Snacks & Drinks
    • Soup & Chili
    • Sunday Dinners
    • Tips & Tutorials
  • About Us
  • Contact

Borrowed Bites

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Us
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • Inside of a loaf of pumpkin bread sitting on parchment paper with a slice of bread laying down in front of the loaf.
      Moist & Easy Pumpkin Bread with Streusel Topping
    • Serving spoon full of caramelized pieces of roasted corn.
      Easy Skillet Roasted Corn (Simple Recipe!)
    • Simple French toast layered on a plate.
      How to Make Simple French Toast (Super Easy Recipe!)
    • Pieces of chicken piccata on a white platter sprinkled with capers, parsley, garlic, and fresh lemon slices.
      Simple Chicken Piccata with Artichokes and White Wine
    • A cake remover pulling a slice of lemon cake off the cake stand with forks and lemon slices in the background.
      Easy Lemon Bundt Cake with Glaze (from scratch!)
    • Overhead view of a chocolate bundt cake with Kahlua glaze on a white cake stand with a slice removed.
      Moist Chocolate Kahlua Cake (easy from scratch!)
    • Fruit cake filling in tall glass jars ready to go in between layers of cake.
      Super Easy Fruit Cake Filling - With Only 4 Ingredients!
    • Close up view of chocolate frosting swirled on the top of a cake.
      Rich Chocolate Fudge Frosting (easy!)
    • Slice of chocolate cake being removed from a white platter.
      Incredible Chocolate Coffee Cake (moist & easy!)
    • Slice of clementine cake on white plate with a bite removed on a fork.
      Easy Clementine Cake Recipe (with Step by Step Pictures)
    • Sliced pork tenderloin on a white plate coated in sauce and sprinkled with fresh thyme.
      Easy Cast Iron Pork Tenderloin with Honey Butter Sauce
    • Easy smothered burritos in baking pan.
      Super Easy Smothered Burritos w/ Shredded Beef (Family Favorite!)
    Home » Recipes » Dinner

    Published: Mar 30, 2021 · Modified: Mar 2, 2023 by Misty · This post may contain affiliate links. For more information, see our privacy policy.

    Perfect Dutch Oven Carnitas

    • Facebook
    Jump to Recipe
    Crispy carnitas tacos with avocado, jalapeno, cotija cheese, and text overlay on photo.
    Overhead view of crispy pork carnitas tacos with toppings and text overlay on the photo.

    These Pork Carnitas are made EASY and mostly hands-free in the Dutch oven! They are seasoned with authentic Mexican flavors, cooked low and slow until fall-apart tender, then popped under a broiler until perfectly crispy and golden. This carnitas meat makes excellent tacos, burritos, bowls, and more. Plus it's an amazing make-ahead and freezer-friendly dinner!

    White platter full of crispy carnitas garnished with limes and cilantro.
    Dutch Oven Carnitas are tender and juicy with irresistible crispy edges. Delicious!
    Skip to:
    • ❓What is carnitas meat?
    • 🏅 Why this recipe is the best
    • 🧅 Ingredients for Dutch oven carnitas
    • 🔪 How to make crispy pork carnitas
    • 🍽 How to serve carnitas
    • 🍽 Sides for carnitas
    • 🍽 Toppings for carnitas tacos
    • 👨‍👩‍👧‍👦 For a crowd
    • 🙋 Questions and answers
    • 👨🏼‍🍳 Tips & Tricks
    • 📖 More Mexican inspired recipes
    • 👋🏻 Connect with us!
    • 📋 Recipe
    • 💬 Comments

    How many drool emojis are appropriate in one sentence? Because this crispy Pork Carnitas recipe deserves a lot! It's a great recipe that makes the best carnitas.

    Our recipe is a slightly adapted version of Cook's Illustrated Mexican Pulled Pork Carnitas Recipe. For more Mexican taco recipes, I suggest these Easy Chicken Tinga Tacos or this Best Ever Taco Marinade.

    ❓What is carnitas meat?

    Pork carnitas is a Mexican pulled pork dish that's known for being tender, juicy, and crispy on the edges. Carnitas literally means "little meats" in Spanish, a nod to the small pieces of shredded pork. It is typically made with a fatty, marbled cut of pork, - such as a pork butt or pork shoulder - that is simmered or braised until super tender, then shredded and broiled until golden and crispy.

    🏅 Why this recipe is the best

    • It's moist and juicy, yet delightfully crispy at the same time! You'll want to eat it straight off the pan.
    • Pork butt is a relatively inexpensive cut of meat (especially when you can get it on sale). The price makes it great for feeding a crowd but still making something over-the-top delicious. 
    • Leftover pork carnitas are just as delicious, plus they freeze beautifully. So you can do the work once and make the tastyness last!

    🧅 Ingredients for Dutch oven carnitas

    Ingredients for Dutch Oven Carnitas on white counter.
    You only need a handful of ingredients to make flavorful Mexican pulled pork.
    • Pork butt: The best cut of meat for making pork carnitas is a well-marbled boneless or bone-in pork butt. It gets super tender when cooked on a low heat for a long time. The boneless is faster and easier to cut, but either is fine. They come in a variety of sizes, so feel free to 1.5 or double the recipe if all you can find is a larger size.
    • Onion: I prefer a white onion, but yellow will work as well.
    • Lime juice: Use freshly squeezed lime juice.
    • Oranges: Squeeze the juice fresh, then keep the spent oranges to add more flavor.
    • Oregano: You can get Mexican oregano in the Latin or Hispanic aisle at your grocery store.
    • Cumin: Ground cumin is a must for flavor.
    • Bay leaves: Make sure to remove these before eating.
    • Salt and pepper: I recommend kosher salt
    • Taco toppings: If you are turning these into tacos, make sure to have tortillas and your favorite taco toppings.

    🔪 How to make crispy pork carnitas

    • Trim meat: Trim the thick fat cap on the meat to ⅛ inch thick, leaving the rest of the fat. (Yes, it is very fatty… don’t worry, we are going to cook the extra fat off later).
    • Cut meat: If your meat has a bone, remove it (here is a good video on how to cut the bone out of a pork butt). Last, cut the meat into 2-inch chunks. 
    • Add to Dutch oven: Add the pork, water, onion, lime juice, orange juice, oregano, cumin, bay leaves, salt, pepper, and spent orange halves to a large Dutch oven (affiliate) (6.5 qt or larger). Place the pot on the stove over medium-high heat and bring to a simmer, stirring occasionally. 
    Hands trimming the thick fat layer on a pork butt to make carnitas recipe.
    Pork butt cut into chunks on a white cutting board.
    Raw pork shoulder, oranges, bay leaves, broth, and seasonings in a dutch oven.
    • Cook in the oven: Once simmering, cover pot with lid and cook in oven for 2-3.5 hours, or until the meat is tender and falls apart when prodded with a fork. At the 1 hour mark remove the pot from the oven and flip the pieces of meat, bringing the pieces from the bottom to the top and vice versa. 
    • Reduce the sauce: Once tender, remove the meat and bay leaves from the pot with a slotted spoon. Cook the remaining cooking liquid on the stove over medium-high heat at a rapid simmer, stirring often, until the sauce is thickened and a rubber spatula leaves a trail when dragged across the bottom of the pot (about 20-25 minutes). You should have about 1 cup of liquid remaining. 
    Liquids in Dutch oven before reducing to make the sauce for carnitas meat.
    Dark brown reduced sauce in a Dutch oven with a spatula stirring.
    • Shred the meat: While the sauce is reducing, use two forks to shred each chunk into 3 pieces (2 pieces if the chunk is small).
    • Toss meat and liquids: Toss the shredded meat with the reduced liquids until the meat is well coated. Season with additional salt and pepper if needed. 
    • Broil: Line a baking sheet with foil, then place a wire rack on top of the sheet pan. Spread the meat across the wire rack, then broil on the middle rack in the oven for 4-7 minutes, or until the edges are golden and crispy. Flip the meat and broil again for 4-7 minutes. 
    Shredding tender pork carnitas with two forks on a white cutting board.
    Mexican pulled pork coated in sauce and spread onto a wire rack before broiling.
    Crispy pork carnitas on a wire rack after broiling until golden brown.

    🍽 How to serve carnitas

    Dutch oven carnitas are great served as tacos, taco salad, burritos, burrito bowls, or enchiladas. They’re also really tasty on nachos, in chimichangas, and in loaded quesadillas.

    🍽 Sides for carnitas

    Try serving them with this cilantro lime rice, pineapple lime rice, or these refried beans. Then add some of this Pineapple Habanero Salsa or this Street Taco Sauce for a spicy kick.

    🍽 Toppings for carnitas tacos

    If you're serving pork carnitas tacos, here are our favorite toppings.

    • Corn tortillas or flour tortillas
    • Diced red onions
    • Cotija cheese
    • Fresh cilantro
    • Jalapeno slices
    • Avocado slices
    • Fresh squeeze of lime
    • Sour cream, homemade salsa, or pico de gallo

    👨‍👩‍👧‍👦 For a crowd

    Pork carnitas are simple to serve to a crowd because you can make them ahead or freeze them. See my notes for that in the FAQ section. If you are making a double or triple recipe, you will need a larger Dutch oven or two pots (a 6.5 qt pot will fit a max of 1.5 recipes).

    Top view of Mexican pulled pork on white tray with limes and cilantro.
    You can make this recipe ahead or freeze it for a busy day. This recipe is also great for serving a crowd.

    🙋 Questions and answers

    What kind of meat do you use for carnitas?

    The best cut of meat is a well-marbled pork butt (also called a Boston Butt) or pork shoulder. The excess fat keeps the meat tender and adds so much flavor. I would use a boneless pork shoulder or butt if you want to make the process faster.

    Can I make carnitas in the slow cooker? 

    To make slow cooker pork carnitas, add the ingredients to the Crock Pot, adding only enough water to just cover the meat (it may be different than originally called for). Cook on LOW for 6-8 hours, or until the meat shreds easily when prodded with a fork. 

    Discard the bay leaves, then remove the meat and shred it on a cutting board. To reduce the sauce, just pour the liquids from the slow cooker into a pot on the stove and simmer as directed in the recipe card. From this point, continue with the recipe as written.

    Can I make carnitas in the Instant Pot or pressure cooker?

    We find that this recipe works better in a Dutch oven or slow cooker rather than making Instant Pot carnitas.

    How do I store leftover pork carnitas?

    Store in an airtight container in the fridge for 3-4 days. Pro-tip for reheating: Warm them in a hot cast iron skillet with a tiny drizzle of olive oil to restore the crispy edges!

    Can I make Dutch oven carnitas ahead?

    Definitely! Cook and shred the meat as directed, then reduce the braising liquid. Combine the shredded meat and sauce, but skip the broiling. Store in the fridge for up to 3 days. When ready to eat, spread the meat onto a wire rack. Heat in a 350° oven until warm (about 10-20 minutes). Once warm, broil as directed to get the edges crispy. 

    Can I freeze pork carnitas?

    Yes! Cook and shred the meat as directed, then reduce the braising liquid. Combine the shredded meat and sauce, but skip the broiling. Freeze the meat just like that for up to 3 months. 

    When ready to eat, thaw overnight in the fridge or on the counter until thaw. Spread on a wire rack as directed and heat in a 350° oven until warm (about 10-20 minutes). Once warm, broil as directed to get the edges crispy.

    👨🏼‍🍳 Tips & Tricks

    • Cut the cubes of meat into equal sizes so they cook evenly.
    • Pork butt rarely comes in exactly the right size… if yours is just a little too large, just add a sprinkle of extra spices and a bit more water until it covers the meat. It doesn’t have to be exact - this recipe is very forgiving! 
    • Make sure to cook the meat until it is truly tender. If it doesn't shred or start falling apart when prodded with a fork you need to cook it longer. Don’t worry, it is hard to overcook this meat.
    Taco with pork carnitas and toppings.
    Leftover pork carnitas can be perfectly reheated in a cast iron skillet or under the broiler!

    📖 More Mexican inspired recipes

    • Cast Iron Skillet Chicken Fajitas have that restaurant-style char and amazing flavor! 
    • Fresh Mango Habanero Salsa is the perfect blend of hot and sweet.
    • Our Mexican Marinade makes chicken or steak that you’ll want to eat straight off the grill. The only taco marinade we use!
    • This Street Taco Salsa has a deep Mexican flavor.
    • If you have leftover rotisserie chicken, these Tinga Tacos are incredible!

    👋🏻 Connect with us!

    If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!

    📋 Recipe

    Pork carnitas tacos sprinkled with cotija cheese, cilantro, and jalapenos on a rusted sheet pan.

    Perfect Dutch Oven Carnitas

    These Pork Carnitas are made EASY and mostly hands-free in the Dutch oven! They are seasoned with authentic Mexican flavors, cooked low and slow until fall-apart tender, then popped under a broiler until perfectly crispy and golden. This carnitas meat makes excellent tacos, burritos, bowls, and more. Plus it's an amazing make-ahead and freezer-friendly dinner!
    4.73 from 18 votes
    Print Pin Save Saved! Rate
    Course: Dinner, Main Course
    Cuisine: Mexican
    Prep Time: 15 minutes minutes
    Cook Time: 2 hours hours
    Finishing Time: 30 minutes minutes
    Total Time: 2 hours hours 45 minutes minutes
    Servings: 6 (about 18 tacos)
    Calories: 431kcal
    Author: Borrowed Bites

    Equipment

    • Dutch oven

    Ingredients

    • 1 (3.5-4 lb) boneless pork butt or 5-6 lb bone-in pork butt
    • 2 cups water
    • 1 onion peeled and halved
    • 2 tablespoon lime juice
    • 2 oranges juiced and spent halves saved
    • 1 teaspoon dried oregano
    • 1 teaspoon cumin
    • 2 bay leaves
    • 1 teaspoon salt plus more to taste
    • ½ teaspoon pepper plus more to taste

    Optional for Tacos

    • 18 corn tortillas warmed
    • Lime wedges
    • Red onion diced
    • Cilantro chopped
    • Cotija cheese
    • Avocado
    • Salsa of choice
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 300°
    • Trim and cut the meat: Trim the thick fat cap on the meat to ⅛ inch thick, leaving the rest of the fat. (Yes, it is very fatty… don’t worry, we are going to cook the extra fat off later). Remove the bone from the meat if needed, then cut the meat into 2-inch chunks.
      1 (3.5-4 lb) boneless pork butt
    • Add to Dutch Oven: Add the pork, water, onion, lime juice, orange juice, oregano, cumin, bay leaves, salt, and pepper to a 6.5 qt or larger Dutch oven. Add the spent orange halves on top.
      2 cups water, 1 onion, 2 tablespoon lime juice, 2 oranges, 1 teaspoon dried oregano, 1 teaspoon cumin, 2 bay leaves, 1 teaspoon salt, ½ teaspoon pepper
    • Simmer: Place the pot on the stove over medium-high heat and bring to a simmer, stirring occasionally.
    • Cook in the oven: Once simmering, cover pot with lid and transfer to the oven. Cook for 2-3.5 hours, or until the meat is tender and falls apart easily when prodded with a fork. At the 1 hour mark remove the pot from the oven and flip the pieces of meat, bringing the pieces from the bottom to the top and vice versa.
    • Reduce the sauce: Once tender, remove the meat from the pot and onto a cutting board. Discard the bay leaves. Then place the pot with the remaining juices on the stove over medium-high heat. Bring to a rapid simmer and cook, stirring often, until the sauce is thickened, syrupy, and a rubber spatula leaves a trail when dragged across the bottom of the pot (about 20-25 minutes). You should have about 1 cup of liquid remaining.
    • Shred the meat: While the sauce is reducing, use two forks to shred each chunk into 3 pieces (2 pieces if the chunk is small).
    • Toss meat and liquids: Toss the shredded meat with the reduced liquids until the meat is well coated. Season with additional salt and pepper if needed.
    • Broil: Line a sheet pan with foil, then place a wire rack on top of the sheet pan. Spread the meat across the wire rack. Then place on the middle rack in the oven and broil for 4-7 minutes, or until the edges are golden and crispy. Flip the meat and broil again for 4-7 minutes.
    • Serve: Serve hot with warm tortillas and toppings. Enjoy!
      18 corn tortillas, Lime wedges, Red onion, Cilantro, Cotija cheese, Avocado, Salsa of choice

    Notes

    Tips & Tricks
    • Cut the cubes of meat into equal sizes so they cook evenly.  
    • Pork butt rarely comes in exactly the right size… if yours is just a little too large, just add a sprinkle of extra spices and a bit more water until it covers the meat. It doesn’t have to be exact - this recipe is very forgiving! 
    • Make sure to cook the meat until it is truly tender. If it doesn't shred or start falling apart when prodded with a fork you need to cook it longer. Don’t worry, it is hard to overcook this meat.
     
    Make Ahead Instructions
    Follow the recipe as written through step 8. Instead of broiling, store the shredded, sauce-coated meat in an airtight container in the fridge for up to 3 days. When ready to eat, line a cookie sheet with foil and place a wire rack on top. Spread the meat onto the rack and re-heat in a 350° oven until warm (about 10-20 minutes depending on how much you are reheating). Once warm, broil as directed to get the edges crispy.
     
    Freezer Instructions
    Follow the recipe as written through step 8. Instead of broiling, store the shredded, sauce-coated meat in an airtight container or zipper bag. Freeze for up to 3 months. 
    When ready to eat, thaw overnight in the fridge or on the counter until thaw. Line a cookie sheet with foil and place a wire rack on top. Spread the meat onto the rack and re-heat in a 350° oven until warm (about 10-20 minutes depending on how much you are reheating). Once warm, broil as directed to get the edges crispy.

    Add Your Own Notes

    Click here to add your own private notes. They will only be visible to you. If you clear your browser's cache, they will be lost.

    Nutrition

    Calories: 431kcal | Carbohydrates: 8g | Protein: 57g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 590mg | Potassium: 1149mg | Fiber: 2g | Sugar: 5g | Vitamin A: 114IU | Vitamin C: 26mg | Calcium: 77mg | Iron: 4mg

    All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

    Tried this recipe?Leave a rating or pin it for later!

    More Dinner Recipes

    • Turkey breast brine in large pot ready for smoker or roaster.
      Quick & Easy Smoked Turkey Breast Brine (FLAVORFUL!)
    • Finished pan of easy mac and cheese with wooden spoon.
      Easy Mac and Cheese (20 Minutes + One Pot!)
    • Cheesy baked mac and cheese sauce on serving spoon after baked in the oven.
      Make-Ahead Mac and Cheese (Baked!)
    • Chicken in electric skillet with maple mustard sauce and fresh thyme sprigs.
      Easy Maple Chicken (with Dijon Mustard)
    • Facebook
    • Instagram
    • Pinterest

    Reader Interactions

    Comments

      Leave a comment! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Marc says

      September 23, 2023 at 8:33 am

      5 stars
      Great Recipe. I also really appreciate that you put the pertinent parts of the recipe at the end of each instruction. Saves a lot of scrolling back and forth.

      Reply
      • Danielle says

        September 24, 2023 at 7:38 pm

        Thanks for letting us know!

        Reply
    2. Kimmie says

      March 27, 2023 at 5:03 pm

      5 stars
      These were fantastic!!! Went a little too far on the shredding, but it was just falling apart I couldn't help it haha. It still broiled fine. I'm so full and so happy.

      Reply
      • Misty says

        March 27, 2023 at 7:22 pm

        Yay! They taste just as good when they're a little extra shredded 😉

        Reply
    3. Jonnie says

      February 26, 2023 at 4:03 am

      1 star
      Leaving the “spent” orange halves on top made the liquid taste bitter and unusable as a sauce. The meat was edible without the sauce but still had a funky flavor.

      Reply
      • Misty says

        February 26, 2023 at 10:27 am

        Hi Jonnie, thank you for taking the time to share. Traditional carnitas have that extra citrus flavor, but you are welcome to leave the spent oranges out. Happy cooking!

        Reply
    4. Jennie says

      December 04, 2022 at 4:58 pm

      4 stars
      Great carnita recipe! In addition to all the ingredients, added 3 smashed garlic cloves, 1.5 cinnamon sticks, and 1/2 cup of brown sugar. Made this easy meal next level!

      Reply
      • Danielle says

        December 04, 2022 at 7:16 pm

        Thanks so much for letting us know! Sounds delicious!

        Reply
    5. Russell says

      November 12, 2022 at 5:13 am

      5 stars
      Hands-down the best-pulled pork recipe out there. I sub the sea salt for a smoked chipotle salt & tend to leave my pork in the brine overnight for cooking the next day. I've made this recipe countless times & everyone asks for the recipe. It is spot on.

      Reply
      • Misty says

        November 12, 2022 at 1:49 pm

        Thank you for taking the time to share! We're so happy you enjoy it. We make this one regularly and truly love it!

        Reply
    6. Cassie says

      June 21, 2022 at 5:12 pm

      Looks delicious! How do you suggest I adapt the recipe for a 4 qt dutch oven?

      Reply
      • Danielle says

        June 21, 2022 at 5:29 pm

        I do not have much experience with a 4 qt dutch oven, but I imagine that you would need to cut the recipe in half. Other than that I think it should be pretty similar. Just watch the cooking times as those might vary a little bit. If you end up trying it we would love to hear about your experience. Hope that helps!

        Reply

    Primary Sidebar

    Crispy carnitas tacos with avocado, jalapeno, cotija cheese, and text overlay on photo.
    Overhead view of crispy pork carnitas tacos with toppings and text overlay on the photo.
    circle profile picture of Danielle and Misty

    Hi! We are Danielle and Misty: a mom and daughter with a serious passion for seeking out the best recipes to serve again and again to those we love. With a mix of everyday favorites and indulgent weekend fare there is something here for you and yours as you develop your own family traditions.

    More about us →

    Most Loved Recipes

    • Staggered slices of moist orange loaf cake with glaze dripping off sides.
      MOIST Orange Loaf Cake
    • Potato Soup in a bowl with optional bacon, cheddar cheese, and green onion toppings.
      Amazing Potato Soup Recipe (Easy + 4 Ingredients!)
    • Tender pot roast and gravy on a white plate with potatoes and green beans.
      Crock Pot Chuck Roast (SO tender & easy!)
    • Serving spoon full of caramelized pieces of roasted corn.
      Easy Skillet Roasted Corn (Simple Recipe!)
    • Rows of Philadelphia Cheesecake Bars with strawberry topping and white chocolate.
      The BEST Philadelphia Cheesecake Bars (Snack Bars)
    • Big drip of hot honey sauce on a honey dipper.
      ADDICTIVE Hot Honey Sauce (just 2 min!)
    • Slow Cooker Tri-Tip Roast on white platter with potatoes in background.
      4-Ingredient Slow Cooker Tri-Tip Roast
    • Overhead bowl of Greek yogurt dip surrounded by fresh vegetables.
      What to Eat with Tzatziki (20 Ideas!)

    Game Day Recipes

    • Hasselback potatoes on white platter with fresh herbs sprinkled on top.
      Crispy Hasselback Potatoes (w/ Yukon Gold Potatoes)
    • Pepperoni on pan pizza.
      50 Sides to Serve with Pizza (Appetizers, Sides, and Desserts)
    • Upclose mango habanero salsa with cilantro and lime juice.
      Fresh Mango Habanero Salsa (Only 6 Ingredients!)
    • Tri tip steak sandwich on brown cutting board with onions, lettuce, and cheese sticking out of sandwich.
      Juicy Tri Tip Sandwich
    • Clear glass jar of yellow lemonade concentrate with yellow straws in background.
      Easy Lemonade Concentrate (homemade!)
    • Close up of honey lemon pepper wing with parsley sprinkled on top.
      CRISPY Honey Lemon Pepper Wings (Baked)
    • Spicy chicken sandwich with hot honey on white plate with blue towel in front.
      ADDICTIVE Spicy Chicken Sandwiches (w/ Hot Honey)
    • Jar of grilled taco marinade with oranges, limes, and cilantro on the counter
      The Ultimate Mexican Marinade for Chicken (or Skirt Steak)

    Trending on Pinterest

    • Tender pot roast and gravy on a white plate with potatoes and green beans.
      Crock Pot Chuck Roast (SO tender & easy!)
    • Rows of Philadelphia Cheesecake Bars with strawberry topping and white chocolate.
      The BEST Philadelphia Cheesecake Bars (Snack Bars)
    • Overhead view of honey mustard chicken breasts, green beans, and potatoes cooked on a sheet pan.
      Honey Mustard Sheet Pan Chicken and Vegetables
    • Bowl of mashed potatoes with butter on top.
      PERFECT Red Skin Mashed Potatoes
    • Peanut butter drizzled on cookie.
      Ultimate Crumbl Peanut Butter Cookie Copycat
    • Piece of Cheesecake Factory Crusted Chicken Romano on a plate with graphic overlay.
      Crusted Chicken Romano (Cheesecake Factory Copycat!)

    Footer

    Crispy carnitas tacos with avocado, jalapeno, cotija cheese, and text overlay on photo.
    Overhead view of crispy pork carnitas tacos with toppings and text overlay on the photo.

    ↑ back to top

    Social Media

    • Facebook
    • Instagram
    • Pinterest

    Newsletter

    • Sign Up! for emails and updates

    About

    • Contact
    • About Us
    • Privacy Policy

    Copyright © Borrowed Bites 2021