Pork Carnitas
Servings 8
Ingredients
- 4-5 pounds pork shoulder Boston butt, cut into 2-3 inch chunks
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil or lard
- 1 large yellow onion roughly chopped
- 6 cloves garlic minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano preferably Mexican
- 2 bay leaves
- Juice and zest of 1 orange
- Juice of 2 limes
- 1 cup chicken broth or water
For Serving
- Small corn tortillas warmed
- Fresh cilantro chopped
- White onion finely diced
- Lime wedges
- Radishes thinly sliced (optional)
- Avocado slices or guacamole optional
- Salsa of your choice optional
Instructions
- Season pork chunks generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat.
- Working in batches, brown the pork on all sides, about 3-4 minutes per side. Transfer browned pieces to a plate.
- Add onion to the pot and sauté until softened, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
- Return all pork to the pot. Add cumin, oregano, bay leaves, orange juice and zest, lime juice, and enough chicken broth or water to reach halfway up the meat.
- Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 2-3 hours, until meat is very tender and falls apart easily.
- Remove lid and increase heat to medium. Allow liquid to reduce while occasionally stirring, about 30 minutes.
- Once most of the liquid has evaporated, use two forks to shred the meat in the pot. Continue cooking, stirring occasionally, until the edges of the pork begin to crisp, about 10 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot with warmed corn tortillas and desired toppings.
Notes
For an extra crispy finish, spread the shredded carnitas on a baking sheet and broil for 3-5 minutes until the edges are golden and crisp.