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

Comments

  1. Love everything you guys made last night.

  2. Does this recipe work as well with chicken or beef?

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