Braised Pork & Lentil Carnitas –

Braised Pork & Lentil Carnitas

  By lentilsorg  , ,     

July 12, 2015

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A long, slow braise gives tough, but flavourful, pork shoulder a chance to break down while the lentils soften and absorb the delicious juices.

  • Prep: 20 Minutes
  • Cook: 3 Hours 10 Minutes
  • 20 Minutes

    3 Hours 10 Minutes

    3 Hours 30 Minutes

  • Yields: 8-10


  1. PREHEAT the oven to 300˚F.
  2. PAT the pork dry with paper towel and rub it all over with the chili powder and cumin, then sprinkle generously with salt and pepper.
  3. SET a large, heavy skillet or ovenproof pot over medium-high heat. Add a drizzle of oil and brown the meat well on all sides. Transfer to a plate, add another drizzle of oil to the pan, and cook the onions, stirring to loosen any browned bits, for 4-5 minutes.
  4. ADD the lentils to the pot along with 1 cup of water. Place the browned pork on top, cover and braise in the oven for 2½-3 hours, until the meat is very tender. Break or pull the meat apart with two forks.
  5. PLACE the pot of pork and lentils directly on the table along with the corn tortillas, avocado, onion, salsa, sour cream, and chopped fresh cilantro. Allow everyone to serve themselves and enjoy.


2-3 lbs boneless pork shoulder

1-2 Tbsp (15-30 mL) chili powder

1 tsp (5 mL) cumin

salt and pepper, to taste

canola oil, olive oil, or lard, for cooking

1 onion, thinly sliced

½ cup (125 mL) green lentils

For serving fresh corn or wheat tortillas, warmed avocado, diced tomatoes, diced purple onion, finely diced salsa sour cream fresh cilantro, chopped


Nutrition Facts

Serving Size1 carnita
Sodium260 mg
Potassium640 mg
Protein25 g
Cholesterol80 mg
Sugar2 g
Total Fat24 g
Saturated Fat7 g
Total Carbohydrates25 g
Dietary Fiber4 g