This recipe brings together two culinary worlds: the rich, savory flavors of Mexican carnitas and the soft, comforting texture of Indian roti. It’s a delicious fusion that’s sure to impress your taste buds, and honestly, it’s surprisingly easy to make. I first discovered this combination at a friend's party, and it blew my mind! Since then, this carnitas roti has become a regular in my meal rotation.

The key to a truly amazing carnitas roti lies in the quality of the ingredients and the care taken during the cooking process. We’ll start with tender pork shoulder, infused with a blend of warm spices that will tantalize your senses. The slow cooking process, whether in a Dutch oven or slow cooker, will result in succulent, fall-apart pork that practically melts in your mouth. You'll find yourself making extra portions; it's always difficult to stop eating this dish!

Carnitas Roti

Name: Carnitas-Roti
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 2
Cuisine: Caribbean
Ingredients: 1 lb Pork shoulder; 2 tbsp Chili powder; 1 tbsp Cumin; 1 tbsp Oregano; 1 tsp Garlic powder; 1 tsp Salt; 1/2 tsp Black pepper; 1 medium Onion; 2 Garlic cloves; 1/2 cup Orange juice; 1/2 cup Chicken broth; 1 Bay leaf; 2 Roti

This carnitas roti recipe combines the deliciousness of slow-cooked pork carnitas with the soft texture of Indian roti bread, creating a flavorful and satisfying meal.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 90 minutes

Total Time: 105 minutes

📖 Instructions

First thing's first: Season that pork! In a large bowl, mix the pork with the chili powder, cumin, oregano, garlic powder, salt, and pepper. Make sure each piece is coated beautifully. Don't be shy with the seasoning. This is the star of the show!
Next, heat up a large skillet or Dutch oven over medium-high heat. Add a little oil (about 2 tablespoons), then brown the pork in batches. We're aiming for a nice golden brown sear, not cooking the pork all the way through just yet.
Once browned, add the onions and garlic to the skillet. Cook them until they're softened, around 5-7 minutes. Remember to stir them around so they don't stick and burn; nobody likes burnt garlic!
Now for the liquid magic: Pour the orange juice, broth, and bay leaf into the skillet. Bring it to a simmer, then reduce the heat to low, cover, and let that pork braise until it's super tender. This should take about 1 hour 30 mins to 2 hours; a fork should easily pierce it.
While the pork is happily braising, let's get started on the roti. If you're using a pre-made roti, just follow the package instructions. If you're making your own, I suggest referring to an online guide on making rotis; the exact steps will vary depending on the type of flour and hydration used.
Once your pork is cooked, shred it with two forks and give it a little stir to make sure everything's well incorporated.
Time to assemble this masterpiece: Spread some of the shredded pork onto your roti. Add any extra toppings you love (I personally like a dollop of sour cream or a fresh salsa).
Fold the roti and enjoy! You deserve a hearty and delicious meal. Take a bite, close your eyes, and savour the explosion of flavor in your mouth.
Pro tip: If you want really tender carnitas, slow cooking is a beautiful option! You can also use a pressure cooker to cut down on cooking time considerably. If using a pressure cooker, pressure cook the pork for around 35 minutes, and adjust the cooking time as needed according to your equipment's instructions. Always prioritize safety when using kitchen tools!

📝 Notes

For a spicier carnitas, feel free to increase the amount of chili powder.
You can use other types of broth, like beef or vegetable broth, if you prefer.
Add some additional spices, such as smoked paprika or cayenne pepper, for a different twist