Turn up the flavor with Rockin’ Carnitas, a recipe inspired by the incredible energy and soul of rock artist Francesca Tarantino. Part of our Feed the Band Series, this dish is all about bold, savory flavors that hit every note—crispy edges, tender pork, and just the right kick of spices. Perfect for weeknight dinners, taco nights, or feeding a hungry crowd after a jam session, these carnitas are as effortless as they are delicious.
Whether you pile them on warm tortillas, top them with fresh salsa, or enjoy them straight off the tray, Rockin’ Carnitas are guaranteed to get everyone singing along with every bite. Channel your inner rockstar and bring a little Francesca Tarantino magic into your kitchen.
Rockin' Carnitas
Servings: 12 tacos
Cost: 15
Equipment
- medium cast iron heavy bottom pot with lid
- cast iron frying pan
Ingredients
- 4 lbs boston butt cut into 2" chunks
- 4 tbsp Southern Fellow Rub see notes
- 1½ cups yellow onion diced
- 4 cloves garlic diced
- ½ jalapeno diced
- ½ orange juice
- 2 limes juiced
- 4 tbsp coconut oil
Instructions
- Add 2 tablespoons of coconut oil to the medium pot. Place over medium heat.
- Coat the pork with the rub spice mix. Add the pork, onion, garlic and jalapeno to the pot and lightly brown all sides. Add the orange juice and lime juice to the pot. Bring everything to a simmer and place the lid on top of the pot. Reduce heat to low.
- Let cook for 2 hours or more if needed. The pork should be easy to pull apart with a fork. Remove the meat from the pot separate into bite size pieces.
- In a cat iron fry pan add 2 tablespoons of coconut oil. Bring it to medium high heat. In batches as need add the pork. Do not crowd the pan. Brown on all sides. The meat should be crispy on the ends and juicy inside. Repeat this process as needed.
- Eat by itself or add it to tacos with all your favorite toppings. There are many ways to enjoy these rockin' carnitas!
Notes
Recipe for our Southern Fellow Rub
https://southernfellow.com/our-rub/
