Juicy Dutch Oven Pork Carnitas

Name: Juicy Dutch Oven Pork Carnitas
Prep time: 105 min
Cook time: 205 min
Total time: 310 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 lb Pork Shoulder (2 - 3 lbs. Pork Shoulder (Boston Butt) (Heritage Pork if available) — up to 3); 3 cup Water (3 cups Water + Water); 3 tbsp Kosher Salt (3 tbsp. Kosher Salt + 1 tsp. Kosher Salt); 1 tbsp Brown Sugar (1 tbsp. Brown Sugar); 1 tbsp Mexican Oregano (1 tbsp. Mexican Oregano); 2 tsp Smoked Paprika (2 tsp. Smoked Paprika); 1 tsp Cumin Seeds (1 tsp. Cumin); 1 tsp Dried Ancho Chili (1 dried Ancho Chile (or 2 tsp. Ancho Chili Powder*)); 2 tbsp Vegetable Oil (2 tbsp. Vegetable Oil (or Avocado Oil)); ¼ cup Pineapple Juice (1/4 cup Pineapple Juice); 1 piece Yellow Onion (1 small Yellow Onion (finely chopped (about 1 cup))); 5 cloves Garlic (5 cloves Garlic (smashed)); 2 tbsp Bourbon (2 tbsp. Bourbon (your favorite)); 12 oz Beer (12 ounces Beer (wheat / amber / IPA)); ½ cup Whole Milk (1/2 cup Whole Milk); 2 pieces Bay Leaves (2 Bay Leaves); ½ piece Orange (1/2 medium Orange)

Juicy Dutch Oven Pork Carnitas - Main Course (Mexican)

310 minMexican

Servings6

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Egg Free

Ingredients

For 6 servings

Pork Shoulder2 lb · 2 - 3 lbs. Pork Shoulder (Boston Butt) (Heritage Pork if available) — up to 3
Water3 cup · 3 cups Water + Water
Kosher Salt3 tbsp · 3 tbsp. Kosher Salt + 1 tsp. Kosher Salt
Brown Sugar1 tbsp · 1 tbsp. Brown Sugar
Mexican Oregano1 tbsp · 1 tbsp. Mexican Oregano
Smoked Paprika2 tsp · 2 tsp. Smoked Paprika
Cumin Seeds1 tsp · 1 tsp. Cumin
Dried Ancho Chili1 tsp · 1 dried Ancho Chile (or 2 tsp. Ancho Chili Powder*)
Vegetable Oil2 tbsp · 2 tbsp. Vegetable Oil (or Avocado Oil)
Pineapple Juice¼ cup · 1/4 cup Pineapple Juice
Yellow Onion1 piece · 1 small Yellow Onion (finely chopped (about 1 cup))
Garlic5 cloves · 5 cloves Garlic (smashed)
Bourbon2 tbsp · 2 tbsp. Bourbon (your favorite)
Beer12 oz · 12 ounces Beer (wheat / amber / IPA)
Whole Milk½ cup · 1/2 cup Whole Milk
Bay Leaves2 pieces · 2 Bay Leaves
Orange½ piece · 1/2 medium Orange

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Steps

1For the Brine:
2Stir kosher salt and water in a large bowl until salt is dissolved.
3Pat the pork dry. Cut the pork into 3 inch cubes and place into the salt water brine.** Cover with plastic wrap, and refrigerate for 1 1/2 hours.
4Remove the bowl from the refrigerator 30 minutes before cooking to allow the pork to come to room temperature. Remove the pork pieces from the brine and pat it dry.
5For the Dutch Oven Carnitas:
6Remove the stem and seeds from the ancho chile, and place it in a bowl. Cover it with boiling water, and set a small plate on top of the chile to keep it submerged. Let it rehydrate for 30 minutes. Once it is rehydrated, roughly chop it and set aside.
7Combine the brown sugar, Mexican oregano, smoked paprika, cumin, and salt in a small bowl. Whisk to combine, and set aside.
8Heat a wide, deep pot (preferably a dutch oven) over medium-high heat. Add the oil, and once the oil is hot, carefully brown the pork on all sides. If necessary, work in batches so the pork isn't overcrowded.
9Preheat the oven to 300 F.
10Sprinkle the seasoning blend all over the browned pork. Use tongs to toss the pork around until it is coated in the seasoning.
11Pour pineapple juice into the dutch oven, stirring it to loosen up any browned bits on the bottom. Stir in onions, chopped ancho chile, and smashed garlic, and cook for 5 minutes until onions are very soft and starting to brown.
12Stir in bourbon, beer, milk, and bay leaf. Squeeze in orange pieces, then tuck the orange pieces in with the pork. Pour in enough water to cover the pork (about 2-3 cups).
13Cover the top of the pot with foil, then place the lid on. Cook for 3 hours at 300 F, checking a couple of times during the cooking process to be sure the pork stays covered with liquid. Add a cup of water if necessary during the cooking process.
14Once the pork is fall-apart tender, shred it directly into the liquids in the dutch oven. Transfer most of the shredded pork to small a rimmed baking sheet, and pour about a cup of the liquid on top of it.
15Broil pork and liquids until crispy, about 3-4 minutes. Serve on warmed tortillas with chopped onion, cilantro, or your favorite toppings!