Simple Carnitas

Simple Carnitas
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs 45 mins
  • TOTAL TIME
    3 hrs
  • SERVING
    10 People
  • VIEWS
    822

Indulge in the succulent goodness of these melt-in-your-mouth carnitas, a symphony of citrus and spice slow-cooked to tender perfection. Whether piled high on crusty rolls with your favorite barbecue sauce or crisped to golden perfection in a skillet, this recipe promises an unforgettable culinary adventure.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    7 g
  • Cholesterol
    63 mg
  • Fiber
    1 g
  • Protein
    18 g
  • Saturated Fat
    3 g
  • Sodium
    2332 mg
  • Sugar
    4 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins In a large Dutch oven, combine the pork shoulder, quartered oranges, quartered onion, crushed garlic cloves, kosher salt, ground cumin, whole black peppercorns, and bay leaves. Add enough water to completely cover the ingredients. (5 minutes)

Image Step 02
02 Step

Recipe View 15 mins Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Gently simmer for 10 minutes, carefully skimming off any foam that rises to the surface to ensure a clean and flavorful broth. (15 minutes)

Image Step 03
03 Step

Recipe View 1 hrs 30 mins Cover the Dutch oven loosely and continue to simmer until the pork is incredibly tender and easily shreds with a fork, approximately 1 1/2 hours. (90 minutes)

Image Step 04
04 Step

Recipe View 1 hrs Allow the pork to cool, still covered, in the flavorful broth for 1 hour. This step allows the meat to reabsorb moisture, resulting in even more succulent carnitas. (60 minutes)

Image Step 05
05 Step

Recipe View 10 mins Once cooled, remove the pork from the broth and shred it using two forks. At this point, you can mix the shredded pork with your favorite BBQ sauce for pulled pork sandwiches or proceed to crisp it up in a skillet. (10 minutes)

For an extra layer of flavor, try searing the pork shoulder before adding it to the Dutch oven.
Don't discard the cooking liquid! Strain it and use it as a flavorful base for soups or sauces.
To crisp the carnitas, heat a tablespoon of oil in a skillet over medium-high heat. Add the shredded pork and cook, stirring occasionally, until golden brown and crispy.

Jolie Gibson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 274 Ratings)
Total Reviews: (3)
  • Salvador Greenfelder

    I've made this recipe several times, and it's always perfect. The slow cooking method makes the pork so tender.

  • Bartholome Torphy

    These carnitas were a huge hit at our party! Everyone raved about the flavor.

  • Serena Cruickshank

    The orange and cumin combination is genius! It adds such a unique and delicious flavor.

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