Carnitas
Prep Time: 30 minutes
Cook Time: 2 1/2 hours
6 lbs pork shoulder cut into pieces
4 Tbls lard or vegetable oil
2/3 cup chopped onion (2 small)
Whole garlic bulb, minced
4 cups water
2/3 cup orange juice
3 tsp cumin ground
2 tsp chili powder
1/2 tsp cinnamon
2 tsp kosher salt
2 tsp dried Mexican oregano or regular oregano, crushed
1 tsp crushed red pepper (it provides no heat, so if you want heat, add more)
4 bay leaves
1. Trim fat from meat. Cut meat into 1 1/2 inch cubes. In a Dutch oven cook meat, half at a time, in hot lard over medium high heat, stirring to brown meat evenly. Remove meat from Dutch oven. Add onion and garlic to Dutch oven; cook until lightly browned and tender. Return all of themeat to Dutch oven.
2. Add the water, orange peel, orange juice, thyme, salt, oregano, crushed red pepper, and bay leaves to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 2 hours. Remove lid increase heat so mixture boils gently. Cook, uncovered, for 30 to 40 minutes or until nearly all of the liquid has evaporated, gently stirring occasionally. Discard thyme sprigs and bay leaves. Using a slotted spoon, transfer meat to a serving bowl. Makes 12 (1/2 cup) servings.
Crispy Carnitas: Prepare Carnitas as directed. In a nonstick skillet heat a small amount of oil over medium heat. Add Carnitas and spread in a single layer. (If necessary, cook meat in batches.) Cook for 5 minutes or until meat starts to crisp, turning occasionally.
6 lbs pork shoulder cut into pieces
4 Tbls lard or vegetable oil
2/3 cup chopped onion (2 small)
Whole garlic bulb, minced
4 cups water
2/3 cup orange juice
3 tsp cumin ground
2 tsp chili powder
1/2 tsp cinnamon
2 tsp kosher salt
2 tsp dried Mexican oregano or regular oregano, crushed
1 tsp crushed red pepper (it provides no heat, so if you want heat, add more)
4 bay leaves
1. Trim fat from meat. Cut meat into 1 1/2 inch cubes. In a Dutch oven cook meat, half at a time, in hot lard over medium high heat, stirring to brown meat evenly. Remove meat from Dutch oven. Add onion and garlic to Dutch oven; cook until lightly browned and tender. Return all of themeat to Dutch oven.
2. Add the water, orange peel, orange juice, thyme, salt, oregano, crushed red pepper, and bay leaves to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 2 hours. Remove lid increase heat so mixture boils gently. Cook, uncovered, for 30 to 40 minutes or until nearly all of the liquid has evaporated, gently stirring occasionally. Discard thyme sprigs and bay leaves. Using a slotted spoon, transfer meat to a serving bowl. Makes 12 (1/2 cup) servings.
Crispy Carnitas: Prepare Carnitas as directed. In a nonstick skillet heat a small amount of oil over medium heat. Add Carnitas and spread in a single layer. (If necessary, cook meat in batches.) Cook for 5 minutes or until meat starts to crisp, turning occasionally.
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| Bringing Pork Butt to a Boil |
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| After simmering for 2 hours |
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| So tender and easily shredded |
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| Finished delicious carnitas tacos |
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