This is a favorite recipe – easy to make ahead in preparation for the week or a party! Coming from a family that isn’t a big fan of pork, this dish was an easy sell!
This is a common recipe for pork carnitas, and I found Kitchen Escapades to be a great reference!
- 3-4 lbs pork shoulder cut in 1″ cubes
- 2 medium onions chopped
- 2 medium oranges (juice from both, rinds from one)
- 2 tsp cumin
- 2 tsp chili powder
- 2-3 fresh garlic cloves chopped
- 2 bay leaves
- 1-2 tsp salt
- Cilantro to garnish
- Rinse and add the pork to a large dutch oven.
- Add all of the ingredients. Include the juice from both oranges, as well as the spent rinds from one.
- Add enough water to just cover the ingredients in the dutch oven, and place on high heat to bring it to a boil.
- Once it is boiling, reduce the heat to medium low, and let it simmer for approximately 2 hours.
- After about two hours, turn on the broiler.
- Check to make sure the meat is tender. It will not look great at this point (just plain boiled meat!), but don’t worry!
- If meat seems tender (shreds easily), then with a slotted spoon, place pork on a foil lined baking sheet, and put it under the broiler for approximately 10 minutes. Within 5 minutes you should see it turn golden brown and crispy. Flip the pieces to brown the other side. Once completely brown, remove and let it rest outside.
- Meanwhile, discard all the solids from the remaining liquid and let it reduce for 15 minutes to form a thicker sauce (the longer you let it reduce, the thicker it becomes).
- The crispy pork carnitas taste great plain, but even better with the sauce drizzled over them. If you are using this recipe to prepare meals for the week, then the sauce is especially helpful in keeping it all moist and ready to re-heat.
- Garnish with cilantro, and enjoy with some easy sides (shredded cabbage salad, avocado, or scrambled eggs)