crispy pork carnitas
at home! Moist and juicy pork roast is slow-cooked and seasoned with spices until it's fall-apart tender.
– boneless pork shoulder (pork butt)– Mexican oregano– chili powder – cumin– kosher salt
– black pepper – beef or chicken broth – yellow onion – minced garlic – juice from fresh oranges
Take the pork roast out of its wrapper and pat it down with a paper towel. Trim excess fat off of pork with a sharp knife.
Add beef broth to the bottom of a large
. Place the roast in the pot, sprinkle pork with cumin, oregano, chili powder, salt and pepper.
Squeeze the juice of two oranges into the pot. Add minced garlic, onions and orange and lime slices beside the pork.
Cover and bake
: make sure the lid fits securely. Place in a 350ºF oven and bake for 3 hours.
Let the roast rest:
bring meat to room temperature or cool it down before shredding with two forks.
Use two forks to pull the meat apart, or chop with a knife (if you wish) to the desired size.
Broil the pork for 10 minutes:
to make crispy carnitas. Remove from oven and drizzle pork with braising liquid from the pot.
Dutch oven carnitas
is great for filling
that will melt in your mouth!
CLICK for RECIPE at QuicheMyGrits.com!