Pork Carnitas

Name: Pork Carnitas
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 10
Cuisine: Mexican
Ingredients: 4 lb Pork Shoulder (4 pounds boneless pork shoulder or butt roast); 1 piece Yellow Onion (1 onion (ends cut off, halved and peeled)); 1 pinch Orange (the juice of 1 medium orange or 4 tiny clementines (save the spent halves)); 2 tbsp Lime Juice (2 tablespoons fresh lime juice); 2 cup Water (2 cups water); 2 pieces Bay Leaves (2 bay leaves); 1 ½ tsp Kosher Salt (1½ teaspoons kosher salt); ¾ tsp Black Pepper (¾ teaspoon freshly ground black pepper); 1 tsp Cumin Powder (1 teaspoon ground cumin); 1 tsp Dried Oregano (1 teaspoon dried oregano)

Slow-roasted Mexican pork shoulder with orange and spices, then broiled for crispy edges.

200 minMexican

Servings10

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Gluten Free
Dairy Free

Steps

1Adjust the oven rack to the lower middle of the oven. Preheat the oven to 300°F. Combine all the ingredients (including the spent orange halves) in a dutch oven or a large pot with an oven-safe lid. Bring the pot to a simmer over medium high heat. Once the pot is simmering, move the pot to the oven and cook for about 2 hours, until the meat is fork tender and falling apart.
2Remove the pot from the oven and preheat the oven to broil. Use a slotted spoon or a set of tongs to remove the meat from the pot and place it on a large foil lined baking sheet.
3Discard everything else in the pot, leaving only the liquid. Place the pot over high heat on the stove, for about 10-20 minutes. Boil it until the liquid is thick and syrup-like. There should be about 1 cup of liquid left in the pot.
4While the liquid is boiling and reducing, use the tongs or a pair of forks to very gently pull each piece of pork into 3 pieces. Avoid shredding the pork at this point, it will be very tender.
5Once the liquid has become thick and syrup-like, remove from the heat and place the pork back into the pot with the liquid. Gently fold the pieces into the liquid and try not to break them up further. Transfer the coated pork back onto the baking sheet, spreading it in just one layer across the pan. Place the baking sheet back in the oven on the same lower middle shelf.
6Broil for 6-8 minutes, until the meat is quite browned and slightly crispy on the edges. Remove from the oven and use your tongs or a large spatula to flip over each piece. Return the pan to the oven and broil the other side for 6-8 minutes, until both sides are well-browned and the edges are crisp. Serve immediately.