You’ll love the Ultimate Pork Carnitas Sandwich because it’s yummy, and it’s incredibly easy. Any leftovers can be frozen for up to three months and still taste great! Carnitas means “little meats, ” and you’ll get a burst of pleasant flavor in every bite of this sandwich. Use a lean, boneless pork roast and cut it into large cubes making sure you brown the chunks of pork before placing them in the crockpot. Browning gives the meat a little crunchy coating and adds loads of flavor to the result. Toss the pork into the crockpot and add a little orange juice and spices and cook until tender. Your entire house will smell great while these are cooking!
Tender, flavorful pork practically cooks itself in the crockpot!
I like to slather on a spicy mix of mayo, hot sauce, and garlic powder…a little lime juice squeezed into the mixture makes a thinner and tangier sauce of that’s to your liking. You can easily adjust the level of heat to suit your taste. I live in New Mexico, and we like everything spicy here! Add some pickled jalapeno peppers for extra heat and tons of flavor! I like to mash up an avocado with a touch of lime juice and spread it on my sandwich, too.
What’s an ultimate sandwich without bacon? Spicy, tender pork and smoky bacon…it’s difficult to get a better combination. I also love to make street tacos with the carnitas, but I’ll save that for another day!
Add bacon to the Ultimate Pork Carnitas Sandwich!
I like to serve this meal buffet style which allows everyone to make the size of sandwich they prefer and they get to choose their sandwich toppings. What a great way to feed a crowd, all you need to do is double or triple the recipe. Serve with chips and salsa, and you’re ready to go!
Adjust the recipe to feed a few or a crowd!
- 1 4 pound lean pork roast, cut into 3-4 inch cubes
- 2-4 Tablespoons olive or avocado oil
- 1 cup orange juice
- 1 medium white onion
- 1/2 cup chopped cilantro
- 5 cloves garlic, peeled and minced
- 2 Tablespoons chile powder
- 1 tsp. black pepper 2 tsp. Kosher salt
- Sandwich rolls
- 1-2 limes
- Pickled jalapeños (optional)
- Bacon slices, cut in half and fried
- Avocado, gently mashed with a bit of time juice mixed in
- Salsa Picante (I use Valentina brand, but Sriracha also works)
- Garlic salt; just a sprinkle
- Mix the amount of mayo you prefer with the hot sauce and garlic powder; add a bit of lime juice if you prefer a tangier thinner spread.
- Heat a large sauce pan over medium high heat. Add the pork and sear on each side. You'll want the pork nicely browned.
- Transfer to a crockpot.
- Add the orange juice, chile powder, minced garlic, cilantro, Kosher salt and black pepper.
- Cook on low for 6-8 hours or high 4-5 hours until th pork is so tender you can easily shred it with a fork.
- Heat your oven to broil.
- Remove the pork and shred into small pieces.
- Reserve the juices.
- Place the pork on a large baking sheet and place under broiler for about 7 minutes, then pour 1/4-1/2 cup left over juices over the pork and brill another 7 minutes or so.
- The pork will be a bit crispy.
- Spread rolls with a generous portion of spicy mayo, add carnitas, layer on a couple slices of bacon, jalapeños, and more of the spread if desired.
- I like to serve these sandwiches buffet style and let everyone make their sandwiches to their own personal taste.
- Any carnitas leftovers can be frozen by adding a 1/4-1/2 cup of the reserved juices to them and placing in a tightly sealed container. Reheat in a 325 degree oven until warm.
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