Mexican

Carnitas

Name: Carnitas
Total time: 180 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3 lbs pork butt (shoulder), cut into 2-inch cubes; 1/2 cup fresh orange juice (and the spent halves); 1 white onion, quartered; 4 cloves garlic, smashed; 1 tbsp dried Mexican oregano; 1 tsp ground cumin and 2 tsp kosher salt

Mexican "little meats"—pork that is slow-cooked until tender, then crisped.

180 minutes

Serves 8

Lunch/Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Combine Ingredients: In a large Dutch oven, combine the pork cubes, orange juice (throw the squeezed halves into the pot), onion, garlic, oregano, cumin, and salt.

2
Add Liquid: Add just enough water to barely cover the meat. Bring the pot to a boil over high heat.
3
Slow Cook: Reduce the heat to a gentle simmer. Cook uncovered for 2 to 2.5 hours, without stirring too much, until the pork is fork-tender and the liquid has completely evaporated.
4
Render Fat: Once the water is gone, the pork will begin to fry in its own rendered fat. Stir gently every few minutes.
5
Crisp the Pork: Let the pork fry in the fat for 10-15 minutes until the edges turn deeply golden brown and crispy. Use a spoon to break the chunks apart slightly.
6
Serve: Remove from heat and discard the orange peels and onion remnants. Serve the crispy carnitas immediately with warm tortillas, cilantro, and salsa.

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