Smothered Carnitas Enchiladas pictured.

Carnitas Chimichangas over a smothered sliced cabbage and lettuce bed pictured.

Wet Carnitas Burrito pictured.

Grilled Carnitas Fajitas pictured. Just fry sliced bell peppers and onions and top.

Oversized Carnitas Taquitos. Just bake them for 20 minutes at 350° or, until browned and crispy. Or, deep fry in oil until fully browned.

Soft Carnitas Tacos pictured.

If opting to use a fresh tenderloin or shoulder, brine it in 1/4 cup salt, 1/2 cup sugar, 2 tbsp ground cumin, 1 tbsp chili powder and ice water for 12 hours. Pull, pat dry, season and place in a crockpot for 8 hours + fat side up. Add beef stock and seasonings to pot as well.

If you're looking for an effort free way to season your fresh pork while in the crockpot - go to your local Carniceria [only] and ask for their best recommendation. Purchase two packets.

Fork shread or chunk your fresh Carnitas and allow them to rest in their juices until ready to fry. Save your juices and vegetables grin pot to make a tasty salsa.

Add drained shredded pork from crockpot and place into boiling lard.

Fry until pork is crispy on the outside and juicy on the inside.

Or, if you're interested in an even easier way out of making Carnitas - head to your local Mercado [only] and ask the butcher for the best pre-brined and pre-seasoned Carnita tenderloin they have. You'll typically bake at 350° for 2.5 hours in a sealed bag.

Again, fork shread or chunk your pre-seasoned Carnitas and allow them to soak in their own juices until serving. Add your favorite red salsa if you find the flavor to be too smokey for your taste.

Chop and mix everything together in your Stacked Refried Beans section. Heat in microwave, mix, heat again, seal tightly and do not refrigerate.

Place beans in 6 to 12" fresh warmed flour tortillas.

Wrap your burritos, chimichangas and/or enchiladas up tightly. You can also Panini your burritos.

This is a crazy easy Mexican smothering sauce trick that'll take you less than two minutes tops. Even the Pioneer Woman caught on to our little secret here in NM and employs this easy recipie regularly in her own kitchen. These are some of the best Enchilada sauces out there. Just open, mix heat and serve.

Hatch Green Chiles are a must.

If interested, consider my recipie for Mike's Fiesta Guacamole.

Homemade Verde Salsa and Rojo Salsa pictured. See my recipes of interested.

Homemade Pico de Gallo pictured.

This brand and Corona go great with Carnitas!

Enjoy!