Mexican Carnitas Sheet Pan
Sheet pan pork carnitas with roasted vegetables and Mexican spices. Meat and vegetables cook together, finished with toppings and fresh lime.
Ingredients
Method
Pat pork shoulder cubes dry with paper towels. Cut bell pepper, zucchini, and red onion into chunks. Mince garlic and quarter the large onion.
In a large bowl, combine cumin, paprika, oregano, salt, and black pepper. Add pork cubes and toss to coat evenly. Stir in 2 tbsp olive oil, minced garlic, quartered onion, and bay leaves.
Preheat oven to 325°F. Spread marinated pork and onion on a sheet pan in a single layer. Cover tightly with foil and roast for 45 minutes.
Remove foil. Toss bell pepper, zucchini, and red onion chunks with remaining 1 tbsp olive oil, salt, and pepper. Scatter vegetables around the pork on the pan.
Return to oven uncovered and roast for 40–45 minutes, stirring once halfway through, until pork is tender and vegetables are caramelized and soft.
Remove bay leaves. Drizzle with lime juice. Garnish with fresh cilantro. Serve with salsa roja and lime wedges.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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