Crispy Pork Carnitas

Yields6 Servings

Equiptment
 3 lbs boneless pork shoulder, cut into 2-inch pieces
Ingredients
 1 tbsp Oregano
 2 tsp Ground cumin
 1 tsp Kosher salt
 1 Orange, cut into thin rounds
 1 Yellow onion, cut into 1-inch wedges
 1 (12-ounce) Mexican beer
 1 Cinnamon stick
 Warm tortillas, to serve
 Diced white onion, to serve
 Coarsely chopped cilantro, to serve
 Lime wedges, to serve

Directions


1

Preheat the oven to 325º F.

2

Season the pork shoulder with the oregano, cumin, and salt. Set aside.

3

Combine the orange slices, onion, beer, and cinnamon stick in the bottom of a large Dutch oven. Arrange the seasoned pork on top of the oranges and onions. Place the Dutch oven over medium heat. Bring to a simmer, then cover with the lid. Transfer to the oven and roast until the pork is tender and fragrant, about 2 hours.

4

Transfer the pork to a clean work surface and shred with 2 forks. Pour the drippings from the Dutch oven into a small bowl. Skim 2 tablespoons of fat from the pan drippings and add to the shredded pork.

5

Turn the oven to broil. Line a baking sheet with aluminum foil. Scatter the shredded pork on the lined baking sheet and broil until crispy, about 7 minutes.

6

Serve warm with tortillas, onion, cilantro, and lime wedges.

Ingredients

Equiptment
 3 lbs boneless pork shoulder, cut into 2-inch pieces
Ingredients
 1 tbsp Oregano
 2 tsp Ground cumin
 1 tsp Kosher salt
 1 Orange, cut into thin rounds
 1 Yellow onion, cut into 1-inch wedges
 1 (12-ounce) Mexican beer
 1 Cinnamon stick
 Warm tortillas, to serve
 Diced white onion, to serve
 Coarsely chopped cilantro, to serve
 Lime wedges, to serve

Directions

1

Preheat the oven to 325º F.

2

Season the pork shoulder with the oregano, cumin, and salt. Set aside.

3

Combine the orange slices, onion, beer, and cinnamon stick in the bottom of a large Dutch oven. Arrange the seasoned pork on top of the oranges and onions. Place the Dutch oven over medium heat. Bring to a simmer, then cover with the lid. Transfer to the oven and roast until the pork is tender and fragrant, about 2 hours.

4

Transfer the pork to a clean work surface and shred with 2 forks. Pour the drippings from the Dutch oven into a small bowl. Skim 2 tablespoons of fat from the pan drippings and add to the shredded pork.

5

Turn the oven to broil. Line a baking sheet with aluminum foil. Scatter the shredded pork on the lined baking sheet and broil until crispy, about 7 minutes.

6

Serve warm with tortillas, onion, cilantro, and lime wedges.

Crispy Pork Carnitas